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Recipes with scallion

4 recipes that use scallion, with photos, step-by-step instructions and cook times. The quickest, Saeujeot, takes 30 minutes. It is most often cooked with coarse sea salt, garlic and gochugaru.

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Saeujeot

Saeujeot is the quiet backbone of Korean cooking. Tiny shrimp from the west coast are packed in salt at sea or on the quay, and the most famous jars age in the old tunnels of Gwangcheon or come from Ganghwa Island. Shrimp caught in June (yukjeot) are prized for kimjang kimchi in November; autumn shrimp (chujeot) go into everyday cooking. A spoonful seasons steamed eggs, stews and kimchi, and a little dish of it, with chilli and sesame, is set beside boiled pork for bossam. It tastes intensely salty, sweet and oceanic, and the shrimp stay plump and pale pink. This is a raw, salt-cured seafood: pregnant people, babies, older people and anyone with weak immunity should only eat it cooked into a hot dish, never raw in kimchi or dips. The common mistake is skimping on salt; the cure needs 30% salt by weight to stay safe, so weigh everything. It is ready after at least 3 months in the fridge, when the liquid is clear amber and the smell is sweet and briny, never ammonia-like. Chef's tip: buy shrimp sold for making jeot, frozen at sea, and work fast while they are still icy.

30 minKoreanBasicsGluten free
by KrazyBadal 0 views

Bossam kimchi

Bossam kimchi comes from Gaeseong, the old Goryeo capital just north of today's border, and it is the kimchi families make with special care at kimjang time in late November and set out for Seollal guests. Instead of rubbing seasoning into whole cabbage halves, the inner leaves are folded around a rich filling of radish, Korean pear, chestnut, jujube, pine nuts and herbs, then wrapped in large outer leaves like a gift. Unwrapped at the table, it is crisp, juicy and sweet from the pear, with mellow chilli heat and the savoury depth of salted shrimp. Traditional versions add raw oysters; here they are optional. Raw oysters are not safe for pregnant people, babies, older people or anyone with weak immunity, so leave them out for those guests or for any kimchi you mean to keep beyond 3 days. The common mistake is under-rinsing the cabbage, which makes every parcel too salty; rinse three times and taste a stem. It is ready after 3–4 days in the fridge, when the juice turns pleasantly sour and slightly fizzy. Chef's tip: tie each parcel with a blanched scallion if the leaves won't stay closed.

130 minKoreanChutneys & DipsGluten freeSpicy
by KrazyBadal 0 views

Ojingeo-jeot

Up and down the Gangwon coast, in Sokcho, Jumunjin and Gangneung, autumn is squid season, and racks of drying squid line the harbours. The squid that is not dried is often salted into ojingeo-jeot, a chewy, glossy, chilli-red jeotgal that turns a plain bowl of hot rice into breakfast and goes onto every banchan spread through winter. It is savoury and sweet with a clean sea taste, sticky with syrup and tingling with garlic and chilli, and the squid has a firm, springy bite. This is raw squid cured in salt, so do it properly: use squid that was frozen at −20 °C for at least 7 days (or sold sea-frozen) to kill parasites, and cure it in 20% salt for 7 days in the fridge. Pregnant people, babies, older people and anyone with weak immunity should not eat raw-cured seafood; a blanched version for them is in the last step. The common mistake is not desalting before seasoning, which makes it painfully salty; soak and taste. It is ready 2 days after seasoning, when the dressing has turned glossy and clings. Chef's tip: stir in the sesame oil only on the portion you serve, so the jar stays fresh.

50 minKoreanChutneys & DipsGluten freeSpicy
by KrazyBadal 0 views

Champ

Champ is the creamy mashed potato of Ulster, eaten in farmhouse kitchens from Tyrone to Monaghan, and once pounded in a big pot with a wooden beetle for the whole family. Scallions are steeped in hot milk, then beaten into floury potatoes with salt, pepper and butter, so it is soft, green-flecked and gently oniony. Serve in a mound with a pool of butter in the centre, next to sausages or a pie. Chef's tip: dip each forkful into the butter well, as is done at home; don't stir the butter through.

35 minIrishSidesGluten free
by KrazyBadal 0 views

Goes well with scallion