Hello fall weather!

Oh wait—just kidding, how about hot and humid weather instead? I have no clue what’s up with this weather, but man…I was really excited last week with the cooler temperatures and crisp air—but alas

Soooo, here’s a salad that is lovely and cooling, but with a spicy kick.

Korean food is relatively new to me. I’ve only made a couple recipes, but I love the flavors and the idea of the many different dishes for one meal. If I was to pick one cookbook that I’d want to make more recipes from to learn about that specific style and flavor, it would 100% be Maangchi’s book.

First of all, scallion salad? Why yes, that sounds ABSOLUTELY amazing! I love scallions! The concept of them being the main ingredient in a salad was slightly mind blowing and “why didn’t I think of that?” popped into my mind as well.

So first, cutting the onions made this slightly complicated. It was just weird cutting them into thin strips. I stood there, working my knife into the onions, trying to figure out the best way to cut them. Ultimately, mine ended up chunkier than what she had in the picture, but it worked.

AFTER I made the dish, I found out there is a tool, specifically designed to cut green onions. You can buy them from amazon or find them in an Asian supply store like Daiso. Will I buy one? Probably yes. I really liked the salad and I think I could do a lot of cool things with thinly sliced scallions.

Other than that, the salad was way to put together. The flavor had a good spice to it, but it wasn’t too overpowering. Aesthetically, it was also quite lovely.

Here are my ratings!