This is a refreshing salad loosely based on the Korean Pa Muchim. It has a fair amount of kick due to the crushed chili. Kochukaru is the traditional Korean dried chili used for this dish. It is the same chili that makes kimchi so spicy.
You can substitute any crushed hot red chili for this recipe with great results.
3-4 medium scallions, washed and roots trimmed
2 tbs. rice wine vinegar
2 tsp. white sugar
2 tbs. fresh squeezed lemon juice
1 tsp. fresh grated ginger root
2 tbs. fine-chopped cilantro leaf
1/2 tsp. Kochukaru red pepper flakes (or any hot chili flakes)
1 pinch coarse/kosher salt
1 tsp. toasted sesame seeds (optional)
Cut scallions in thirds, then slice lengthwise into fine strips and submerge in ice water until curled – 30 minutes to one hour.
Whisk the remaining ingredients in a mixing bowl. Drain the scallion well and place in a serving bowl with the dressing. Stir lightly to coat. Serve immediately either as a garnish, side dish or starter course to your favorite Asian dish.