Scallions in a quick pickling sauce infused with garlic and ginger and spiked with gochugaru. A nice accompaniment to steak, veggies, burgers, rice bowls or anything on the grill.

Makes about 1 cup

Ingredients

1/2 cup seasoned rice vinegar

1/4 cup ice water

1.5 tsp fish sauce

1 clove garlic, peeled

1 inch ginger, peeled

1 tsp gochugaru

4 medium scallions, sliced vertically into strips about 4-6” long and 1/4” wide

Instructions

1. Whisk the vinegar, water and fish sauce together in a small bowl. Use a microplane to grate the ginger and garlic into the mixture, then add the gochugaru.

2. Pour the mixture over the scallions in a medium bowl. Mix everything together with your hands, then let it sit for 15 minutes.

Notes:

These scallions are tart and funky, with flavors a bit like a kimchi. The gochugaru is a signature spice in Korean pickling, with medium heat and a bright flavor.

Add these scallions to rice bowls, or use them as a topping for burgers or anything on the grill.

Spices and ingredients used in this dish:

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