Bulgogi
Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours
Spicy spring onion salad
Serves 2-4 as a side
Easy
Prep:
Plus soaking, no cook
This sharp side salad of spring and red onions finished with Korean chilli flakes and toasted sesame oil is perfect with barbecued dishes
Skip to ingredients
- 4 spring onionscut into long, thin strips
- ¼ small red onionthinly sliced
- ½ tbsp toasted sesame oil
- 1 tsp gochugaru chilli flakes(see tip)
Nutrition: per serving (2)
- kcal45
- fat3g
- saturates0g
- carbs3g
- sugars2g
- fibre1g
- protein1g
- salt0g
Method
step 1
Put the spring onions and onion in a large bowl of iced water and soak for at least 5 mins (or up to 2 hrs) in the fridge, until the spring onions curl up.
step 2
When ready to serve, drain well, spin in a salad spinner or pat dry, then transfer to a medium bowl. Add the sesame oil, gochugaru and a pinch of salt, then toss to coat. Serve immediately.
