Soy and Sesame Marinated Green Onions

Fresh green onion stalks softening in a dark, glossy marinade. The crunch gives way to a tender texture, heightened by soy umami and a sharp vinegar kick.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 104
• Protein: 2 g
• Carbs: 11 g
• Fat: 5 g

Ingredients

• 200 g Spring onion, sauté/poêlé sans matière grasse ( in 5cm segments )
• 4 tbsp soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp White sugar
• 1 tbsp gochugaru
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger ground
• 1 tbsp Sesame oil
• 1 tsp Sesame seed

Instructions

1. Preparing the onions

   Wash the green onions. Remove the roots and any damaged tips. Cut the stalks into even segments of about 5 centimeters. They should be long enough to be easily picked up.

2. Making the marinade

   In a bowl, mix the soy sauce, rice vinegar, white sugar, and gochugaru. Whisk vigorously until the sugar is completely dissolved. Add the minced garlic, ginger, and sesame oil. The marinade should be smooth and lightly coat the back of a spoon.

3. Marinating and resting

   Place the onions in a shallow dish. Pour the marinade over them and toss gently to coat thoroughly without breaking them. Sprinkle with sesame seeds. Let rest for at least 30 minutes at room temperature so the flavors penetrate the heart of the stalks.

Chef's tips

• Don't throw away the leftover marinade; it's excellent for seasoning plain white rice.
• If the onions are very large, split them in half lengthwise so they absorb the marinade better.

Storage

Store in an airtight jar in the refrigerator for up to 4 days. The flavors develop even more after 24 hours.