Scallion Slaw for bibimbap
By danyell923
Recipes & Menus | recipes
Scallion Slaw
8 servings
Recipe by Kay Chun
Photograph by Matt Duckor
January 2013
- 8
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Preparation
Step 1
Cut 2 bunches scallions into 3-inch lengths, then thinly slice lengthwise. Place in a bowl of ice water (to crisp). Just before serving, drain well, pat dry, and transfer to another bowl. Add 1 tablespoon distilled white vinegar and 1 tablespoon toasted sesame oil; toss to coat. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).