That strange Korean side dish: cold green onions, eaten with steamed buns, quite sour and spicy

Chilled shallots

【Materials】

350 grams of shallots, 1/2 tablespoon sesame oil, 1 tablespoon sesame seeds, 2 tablespoons of Korean chili paste, half a tablespoon of chili noodles, a little minced garlic, a tablespoon of slightly sweet and sour plum wine, and a tablespoon of vinegar.

【How to do it】

Step 1:

Mix the sauce first: 2 tablespoons of Korean chili paste, 1/2 tablespoon of chili noodles, a little crushed garlic, 1 tablespoon of plum wine, and 1 tablespoon of vinegar, mix together and stir well.

If you make sauces beforehand, cook them and let them cool, the taste will be better.

Step 2:

Remove the roots of the shallots, peel off the dirty skin on the outside and trim it.

After rinsing 3-4 times, place in a sieve to remove moisture.

Step 3:

Blanch the shallots.

Pour the water into the pot, when the water boils, dip the shallots in the pot, add 1 tablespoon of coarse salt and cook.

When the water starts to boil, you can first put in the white onion segment and heat it for 10 seconds, then put in the green leaves, heat it for about 20 seconds, and the total scalding time is 30 seconds.

Step 4:

After rinsing the shallots in cold water several times, squeeze out the water. Don't push too hard, or you'll crumble if you squeeze it.

Then, cut it into a size suitable for eating.

Step 5:

Mix the shallots and sauce in a bowl and start adding only two-thirds of the seasoning, then preferably taste it before adding more.

Finally, mix with a little sesame oil and sesame seeds, stir well and you're done.

A delicious little summary

The combination of sweet and sour chili sauce and sweet green onion flavor is actually quite a good match.

It would be nice to have a piece of pork belly with it, but I still want to eat it with instant noodles or steamed buns.