Enjoy this crisp, simple salad, which has just a hint of heat, with Bulgogi, Grilled Pork Belly, or L.A.–Style Beef Short Ribs.

Serves 2 or 3

INGREDIENTS

• 7 scallions
• 2 tablespoons soy sauce
• 1 teaspoon sugar or honey
• 1 tablespoon distilled white vinegar
• 1 tablespoon Korean hot pepper flakes (gochu-garu)
• 1 tablespoon toasted sesame seeds

INSTRUCTIONS

1. Cut the scallions into 3-to 4-inch lengths, then cut each piece lengthwise into very thin strips.
2. Soak the shredded scallions in a bowl of cold water for 5 minutes.
3. Drain the scallions in a colander and rinse under cold running water, stirring with your hand, for 30 seconds. This will remove some of the scallions’ bite. Drain well.
4. Divide the scallions into small serving bowls.
5. Combine the soy sauce, sugar or honey, vinegar, hot pepper flakes, and sesame seeds in a small bowl and mix well.
6. Just before serving, pour the dressing over the scallions and mix well.