Scallions, Part 1

Last week, I picked up three bunches of scallions from my CSA. They're beautiful. Huge and crunchy without that bite that you get from supermarket scallions.

What can you do with scallions? Of course, they are great stir fried with chicken and broccoli, but what else? This weekend, I tried out Mark Bittman's bulgogi recipe

Scallions, garlic, sesame oil, soy sauce, and honey in the cuisinart. 


Like my ajos jar? Best thing to store garlic.


I suggest a nice beer when you're cooking bulgogi. 


After you finish pulsing the ingredients, you get a pungent paste. One sniff burns the hairs out of your nose. Another beer at this point. 


I jarred it up and took it my mom's. My folks just came back from France and they had a lovely barbecue in their backyard to celebrate the June birthdays.

I enlisted the help of Cousin Jeff on the grill. Jeff, who has very strong views on bulgogi, said that he marinates the meat all night. I thought it was too pungent to marinate for too long. I cut up some skirt steak and let it sit in the goop for a couple of hours. Jeff also said that he grates up an asian pear and throws it in his bulgogi mix. Show off! 




OK, I totally failed as a food blogger, because I forgot to take the money shot – a final, close up of the food on a nice plate. Well, it was good. Really. 


6 thoughts on “Scallions, Part 1

  1. We made bulgogi with my Korean friend and the Girl Scouts. We marinated the beef over the course of a meeting, with a lot of 10 year old hands in a meaty mix and cooked it over a stove. It was still excellent.
    (I’ll have to check with her on how long she the meat it when she’s not cooking with Girl Scouts).

  2. I’ve been meaning to try Korean food.
    Re scallions: you can grow your own very easily. Take your bunch of scallions, chop off the green tops but keep the white parts and the roots. Rest them in a small glass. They will keep growing and growing as long as you keep the water fresh (always my mistake ;).

  3. Laura, Jeff isn’t showing off by throwing in an Asian pear; it’s absolutely essential. You need a sweetness to balance out the soy sauce and garlic, but I think honey has the wrong taste, and lacks the granule consistency of the blended pears. Try our recipe (with photos!) here.
    What you guys did have going for you was a grill, which up until a week ago we didn’t have, and so we’ve always used a heated, oiled wok. Now that we’ve finally got a grill, I can’t wait for next 추석 (Chu’seok).

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