The article emphasizes the simplicity and deliciousness of enhancing rice with scallions, a staple in Korean cooking. The author shares personal memories of cooking with scallions and describes pa gireum, a scallion oil technique used in various dishes. By mixing just one cup of rice with two bunches of scallions and utilizing both cooked and raw parts, the rice gains a rich, multifaceted flavor that pairs well with proteins or stands alone as a meal.
When I was growing up in a Korean household, scallions were used in just about every savory dish.
Just one cup of rice is mixed with two whole bunches of scallions. Cooking the pale parts and leaving the green tops raw delivers a full spectrum of flavor.
Collection
[
|
...
]