Yoon Yi-ryeon's Scallion Geotjeori

• 600g scallions (2 generous handfuls)
• 3 tablespoons fermented anchovy sauce or fermented sand lance sauce
• 1 tablespoon raw sugar
• 1 tablespoon maesil extract
• 0.3 tablespoon ginger syrup
• 2 tablespoons gochugaru
• a little whole sesame seeds
• a little sesame oil (optional)

Recipe 🍳

Cooking tips 💡

• Over time, the scallions will release water and wilt, so it's best to toss them right before eating to enjoy their crispness.
• Using a mix of Jin-ganjang and fermented anchovy sauce together creates a good balance of deep savory flavor and clean saltiness.
• Serve alongside fatty meat dishes like grilled pork belly or beef brisket instead of scallion salad to cut the richness.

Recommended for 🙋

• ⭐Those who want a super-simple geotjeori because they lack the time and ingredients to make scallion kimchi.
• ⭐Those looking for a refreshing and pungent instant vegetable salad to accompany meat.
• ⭐Those who need a super-fast side dish recipe that even beginners can complete in no time without fail.