serves 4

A bright and flavorful salad to eat on top of Korean-style barbecue. Wrap Korean Grilled chicken in a lettuce leaf, top with scallion salad and enjoy!

3–4 scallions (green onions), washed, ends trimmed
2 tsp. coarsely ground Korean chili powder (gochugaru)
2 tsp. sesame oil
2 tsp. cider vinegar
1 tsp. sugar
1 tsp. sesame seeds

Cut scallions in half to create 3–4-inch lengths. With a sharp knife, carefully julienne each length into thin matchsticks. Soak the scallions in very cold water for 10–15 minutes until they start to curl. Drain the scallions and place in a small bowl. Add the remaining ingredients one at a time just before serving and toss well.