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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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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 Aida Mollenkamp. One of the changes I made to this recipe is to thinly slice the scallions, and I used Splenda instead of sugar. Ingredients:
2 tablespoons crushed red pepper flakes |
1 teaspoon kosher salt |
1 teaspoon sugar (splenda) |
1/4 cup rice vinegar |
1 teaspoon sesame oil |
12 ounces scallions, trim ends, thinly slice, 2-inch long (approx 4 cups) |
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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