Servings: 4 servings
Calories: 58kcal
Ingredients
- 2 bunches scallions (about 16) green parts mainly
- 1 tablespoon gochugaru
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon allulose
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Cut the scallions into 3-inch lengths, then slice them lengthwise into very thin strips.
- Soak the shredded scallions in ice water for 10 minutes to remove some of their sharpness and make them curl. Drain and spin or pat dry.
- Whisk the gochugaru, soy sauce, vinegar, allulose and sesame oil together.
- Just before serving, toss the scallions with the dressing and sprinkle with sesame seeds.
Notes
Dress the scallions at the last minute; they wilt quickly once dressed. The ice-water soak makes them crisp and tames their bite.
Chef's Tip: Korean markets sell a special tool called a pachaekal that shreds scallions in one pull, but a sharp knife works fine.
Keto Swap: The dressing traditionally includes a little sugar. Allulose replaces it.
Success Tip: Pile it on top of grilled pork belly in a lettuce wrap for the classic barbecue bite.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 58kcal | Protein: 2g | Fat: 4g | Fiber: 1.8g
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