Kimchi and Scallion Salad recipe - ingredients, nutrition and when to eat it
This side dish combines finely chopped kimchi with thinly sliced scallions, tossed until tangy and pleasantly pungent.
This side dish combines finely chopped kimchi with thinly sliced scallions, tossed until tangy and pleasantly pungent. It’s refreshing alongside pork belly or grilled meat.
Side dishes · 10 minutes to cook
Nutrition (per 119.5g serving): 103.2 kcal · protein 2.9g · carbohydrate 9.3g · fat 6.2g · sodium 440.9mg
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: If the kimchi is very sour, add a little sugar; if it’s not fully fermented, add a few drops of vinegar to balance the flavor.
Tips: Drain the sliced scallions well so the kimchi seasoning doesn’t get watery.
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Ingredients (1 serving)
- Napa cabbage kimchi — 80 g
- Scallions — 30 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Sugar — 0.5 tsp