Pickled Scallion Roots recipe - ingredients, nutrition and when to eat it
Pickled scallion roots are a Korean side dish made by marinating the root ends of scallions in a soy sauce seasoning.
Pickled scallion roots are a Korean side dish made by marinating the root ends of scallions in a soy sauce seasoning. They’re crisp, savory, and pleasantly pungent, making them a good accompaniment to rice or meat dishes.
Side dishes · 25 minutes to cook
Nutrition (per 109g serving): 33.5 kcal · protein 2.3g · carbohydrate 6.5g · fat 0.1g · sodium 2400mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the soil from between the roots under running water, then drain them well so the seasoning doesn’t get watered down.
Tips: If the roots vary in thickness, make a small slit in the thicker parts so they absorb the seasoning evenly.
Tips: Pour in enough soy sauce mixture to cover the scallions, and use clean chopsticks to serve them.
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Ingredients (1 serving)
- Scallion roots — 30 g
- Soy sauce — 2 Tbsp
- Water — 2 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp