Baek Jong-won's Three Types of Scallion Salad

• 150g shredded scallions
• 150g shredded cabbage
• 1 tbsp (50g) gochujang
• 2 tbsp soy sauce
• 4 tbsp vinegar
• 2 tbsp brown sugar
• Pinch of salt
• 1 tbsp coarse chili powder
• 1 tbsp fine chili powder
• 2 tbsp sesame oil
• Pinch of whole sesame seeds and ground sesame seeds

Recipe 🍳

Cooking tips 💡

• If the pungent spiciness and sticky sap of the shredded scallions bother you, rinse them in cold water before mixing, then thoroughly pat them dry before use.
• Crushing whole sesame seeds in a plastic bag to make ground sesame seeds, rather than using them whole, significantly enhances the aroma and nuttiness.
• If you add the scallions to the chili paste seasoning from the beginning, they can become soggy and clump quickly. It's best to mix the cabbage first, which doesn't release as much moisture, and then gently toss in the scallions at the end.
• The scallions will quickly lose their crispness once they come into contact with salt or soy sauce. Therefore, mixing them right before grilling the meat or serving them at the table will result in the crispiest and most delicious salad.