We asked four pioneering Korean-American chefs to collaborate on one recipe. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled Jalapeños & Scallion Salad in a Soy-Ginger Vinaigrette.
Below is the fifth component, created by Hooni Kim of Danji. See the next step here.
Scallion Salad with Soy-Ginger Vinaigrette
Recipe adapted from Hooni Kim, Danji, New York City
Yield: 4 servings
8 scallions, ends trimmed and thinly sliced on a bias
2 tablespoons soy sauce
1 tablespoon mirin rice wine
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
1. In a medium bowl, place the sliced scallions. Cover with cold water and set aside for 10 minutes. Drain through a colander and place the scallions in the middle of a kitchen towel. Wring out the water, unwrap the towel and transfer the scallions to a few sheets of paper towels. Air dry for 30 minutes.
2. In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil and ginger. Stir in the scallions and serve.