FCSIP134.pdf

spicy scallion salad

This salad is best dressed just before

serving so the scallions retain their

crunch. Yields ¾ cup; serves 6

8 medium scallions, white and

green parts, cut into very thin

5-inch-long strips

1 Tbs. Asian sesame oil

2 tsp. gochugaru (Korean red chile

flakes) or crushed red pepper flakes

Pinch of kosher salt

Put the scallion strips in a large bowl of

ice water and soak in the refrigerator for

at least 5 minutes and up to 2 hours; they

will curl up. When ready to serve, drain well

and transfer to a medium bowl. Add the

remaining ingredients, mix, and serve.

quick cucumber kimchi

Considering that traditional cab-

bage kimchi takes at least 3 days

to make, this 1-day version is con-

sidered quick. The finished cucum-

bers are salty, tangy, slightly spicy,

and utterly delicious. Serves 6 to 8

1 lb. small cucumbers, such as Kirby or

small Persian (about 6), ends trimmed,

halved crosswise

Kosher salt

1 small yellow onion, finely chopped

(about ¾ cup)

¼ cup very thinly sliced scallions,

white and green parts (about

2 medium)

10 fresh chives, sliced crosswise into

1-inch pieces (1 Tbs.)

1 Tbs. chopped saeujeot (Korean salted

shrimp) or fish sauce

1 medium clove garlic, minced (1 tsp.)

1 tsp. minced fresh ginger

1 tsp. gochugaru (Korean red chile

flakes) or crushed red pepper flakes,

or to taste

Stand the cucumber pieces on their

trimmed ends and, using a small knife, cut

an X into each, stopping about halfway

down. Season inside and out with 1½ Tbs.

salt and let sit in a shallow bowl at room

temperature for 1½ hours to soften.

Meanwhile, in a medium bowl, combine

the onion, scallions, chives, saeujeot,

garlic, ginger, gochugaru, and 2 Tbs. water;

set aside.

Rinse the cucumbers well inside and

out under cold running water and shake

dry. Gently spread open the cucumbers

and press about 1 heaping tsp. of the chile

mixture into each piece. Transfer to a

shallow glass or plastic container, standing

them on their trimmed ends and

packing them tightly together. Press

any of the remaining chile mixture

in and around the cucumbers

and pour over any accumulated

liquid. Cover and let sit at room

temperature to ferment for at

least 24 hours and up to 2 days.

Refrigerate until chilled, at least

30 minutes, and then serve. (The

kimchi will keep, refrigerated in an

airtight container, for up to 1 month.)

korean bean sprouts

(kong namul)

You can find soybean sprouts in the
produce section of Asian markets and
well-stocked supermarkets. It’s a bit
tedious to trim them but well worth
the effort in both appearance and
taste, as the crunchy, bulbous heads
offer a lovely contrast to the thin tails
(minus their straggly ends).
Yields ¾ cup; serves 6

4 oz. fresh soybean sprouts, stringy root
ends trimmed
1 small scallion, white and green parts,
very thinly sliced (1½ Tbs.)
1 medium clove garlic, minced (1 tsp.)
2 tsp. Asian sesame oil
2 tsp. roasted sesame seeds
½ tsp. kosher salt

Mix all of the ingredients in a medium
saucepan with ¼ cup water and bring to a
simmer over medium-high heat. Lower the
heat to maintain a simmer and cook, stirring
occasionally, just until the sprouts are wilted,
about 3 minutes. Transfer to a serving bowl
and let cool to room temperature before
serving. (You can make the sprouts up to
1 day ahead. Cover and refrigerate; bring to
room temperature before serving.)

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