TT National | Scallion Salad with Soy-Ginger Vinaigrette

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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.

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