Refreshing Jjokpa Muchim (Seasoned Green Onions) Side Dish
A fresh geotjeori side dish made by wilting scallions in fish sauce and tossing them with vinegar and basic seasonings to eat right away.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Trimmed scallions are wilted in fish sauce for 20 minutes, then tossed lightly with a refreshing seasoning. A touch of vinegar adds a subtle brightness without being overly sour, making it wonderful to eat fresh or pair with grilled meats.
- Servings
- about 4–5 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Scallions (jjokpa)1/2 bunch, 500 g (after cleaning)
Seasoning
- Gochugaru (Korean chili flakes)4 tbsp
- Sand lance fish sauce (or dried anchovies)4 tbsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong))1 tbsp
- Sugar1 tbsp
- Vinegar2 tbsp
- Minced garlic1 tbsp
- Toasted sesame seeds1 tbsp
- I cleaned half of a bunch of scallions, which weighed 500g after trimming.
Steps
Prepare the ingredients
I cleaned half of a bunch of scallions, which weighed 500g after trimming.
Cut them into bite-sized lengths.
Salt with fish sauce
Add 4 tbsp of sand lance fish sauce, mix well, and let sit for 20 minutes to season and wilt.
Season
Add all seasoning ingredients (4 tbsp gochugaru, 1 tbsp corn syrup (=green plum syrup), 1 tbsp sugar, 2 tbsp vinegar, 1 tbsp minced garlic, 1 tbsp toasted sesame seeds)...
Toss gently together.
If it tastes bland, adjust with salt or fish sauce, and adjust the amount of sugar or vinegar to suit your taste.
Finish
This is tossed like a fresh salad by simply adding vinegar to a scallion kimchi base; it is not overly sour and will refreshingly whet your appetite.
It is delicious eaten right away, and it is also good left to ferment slightly before enjoying.
You can serve it alongside grilled meats in wraps like a scallion salad, or just as a plain side dish with rice.
Ppunwife's tips
- If it tastes bland, adjust with salt or fish sauce, and adjust the amount of sugar or vinegar to suit your taste.
- It is delicious eaten right away, and it is also good left to ferment slightly before enjoying.
FAQ
Can I use a different fish sauce instead of sand lance fish sauce?
You can substitute anchovy fish sauce.
Is there an ingredient I can use instead of corn syrup?
You can use an equal amount of green plum syrup instead of corn syrup.
How do I adjust the seasoning after tossing if the taste is not right?
If it is bland, add salt or fish sauce, and add sugar and vinegar to taste to adjust.
