“I have been trying to recreate Korean Barbecue I enjoyed on a trip to Korea. I found a recipe for Korean Barbecued Flank Steak and can not wait to make up this recipe for Scallion Salad to serve with it. Barbecue is thinly sliced and placed on large lettuce leaves, some of the scallion salad, a little white rice and sauce and wrapped up to enjoy. The original recipe came from CHOW.com Aida Mollenkamp. One of the changes I made to this recipe is to thinly slice the scallions, and I used Splenda instead of sugar.”
READY IN:
5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place crushed red pepper, salt and sugar in baggie. Make ingredients are mixed well. Add vinegar and sesame oil and mix well.
  2. Add scallions and make sure they are coated thoroughly.
  3. Serve immediately.

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