Yield: 30 small portions
Ingredient Amount
Sugar 1 tsp.
Sake, bring quickly to boil and then cool 2 Tbsp.
Sesame seeds, toasted, smashed 1 Tbsp.
Red pepper powder, Korean 2 tsp.
Sesame oil 1 Tbsp.
Peanut oil 2 Tbsp.
Scallions, thin bias into 2-inch strips 16 ea.
Salt 1 tsp.
Method
1. Combine the sugar, sake, sesame seeds, red pepper powder and salt, whisk to combine well.
2. Combine peanut oil and sesame oil. Slowly drizzle oils into mixture to emulsify.
3. Hold dressing at cool room temperature until service and hold scallion strips separately in a cool and moist container – NOT WET.
4. At service, toss small batches of scallions and dressing, add dressing in small increments, you may not need it all. Don't over dress - it "collapses" the salad.