Recipe courtesy of Chef Roy Oh of Anju. Photo by Ingrid Kuenzel
10 green onions, shredded thinly
1½ tsp (7 mL) soy sauce
1 tsp (5 mL) rice vinegar
¼ tsp Korean red pepper powder
¼ tsp sesame seeds
Pinch of ground black pepper
2 tsp (10 mL) sesame oil
- Clean the green onions, cut in half and shred thinly. Wash the onions in cold water 2-3 times and put them in a colander to drain for 20 minutes. The green onions will be curly.
- In a bowl, add the soy sauce, vinegar, red pepper powder, sesame seeds, black pepper and sesame oil. Mix with green onions very gently just before serving (to avoid soggy green onions).