Regrow Green Onions at Home

Green onions are a permanent fixture on my grocery list. They have a home in many Korean dishes, but I also chop them for salads, make relish for lettuce wraps, or roast them whole. They are fresh produce that have the spirit of pantry items I love best: high flavor impact with low effort.

But.

Green onions are typically sold in small batches, and the grocery store variety can be underwhelming. (Green onion slime is a very real problem.) By the time you cut off the scraggly roots and trim the hollow shoots up top, you’re left with a few thin stalks that can easily be gobbled up if you’re cooking for a group. There is a way, however, to take the edge off of this kitchen problem:

Regrow them in your kitchen. It takes a little over a week.

A friend recommended this to me, and she’s made the process a regular part of her kitchen routine. Though it sounds like a Pinterest lifehack (and it is — you can find it on Pinterest), the ease with which you can regrow green onions should be enough to squash any feelings of preciousness. You’re throwing out the ends anyway. You probably have a jar. And if you’re someone who runs through green onions with any regularity, why not? It’s especially appealing for fellow tiny apartment-dwellers who don’t have much in the way of a garden.

The only “tools” you need are a bowl and some water. (I started with a small, shallow bowl and then transferred to a jar once the new onions got a few inches on them.) Let them sit out and watch the magic happen. You’ll notice growth by the second day, but it took about ten days to get them back to their regular size.

Here’s the step-by-step.

1.Cut the ends off the green onions, being sure to avoid most of the green.

2. Place the ends in a bowl of shallow water, covering the roots completely.

3. When you start to see some growth, change the water out.

4. Transfer the onions to to a mason jar once they’re long enough to stay upright with the ends submerged in water.

5. Eat them. They will taste like green onions.

Your rating: None Average: 3.6 (13 votes)

Food & Culture:
Korean Food & Cooking

Kkakdugi, Radish Kimchi Recipe

Kimchi comes in all sizes and shapes, yet this Kkakdugi created out of big Korean radish is a significant favorite. With refreshing crunchy cubes of fresh spoonful at a sweet and hot pickling sauce will definitely go great paired with grilled meats, soups, or a bowl of rice.

As somebody who enjoys condiments, and pickles particularly, I have tried maintained vegetables in a variety of types from civilizations across the world. I would argue though that nobody does pickles quite in addition to the Koreans. Kimchi was traditionally prepared during autumn in huge batches and kept underground in earthenware urns. This is the ideal way to conserve summer veggies to the extended harsh Korean winter.

Just like a fine wine, kkakdugi tastes much better as it evolves. I really like you could delight in a batch within the span of its own cessation. It starts off fresh and vibrant, such as a pungent salad. Since the flavours meld, it mellows out, bringing the sweetness out of this gochugaru (chili flakes) and radish. Since it continues to grow, lacto-fermenation transforms the sugars to lactic acid giving it a clearly sour flavor and adding an entirely new dimension into the humble pickle.

While many recipes have you move directly from salting to pickling your kimchi, I favor including a day of drying. This lowers the water content of this radish and provides it a crunchier texture, however you can bypass this thing for a more tender kkakdugi.

Kimchi (Kimchee) – What is it, How to make it and Is it good for you?

Photo collage of 13 different kimchi dish varieties (Guide 101)Kimchi is such an important part of Korean cuisine that I’ve always wanted to share more about it – beyond just recipes. I share all there is to learn about this wonderful Korean pickle dish including a general overview of how it’s made, its health benefits, how to ferment and store them properly. I have…

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Nashville Hot Chicken in Seoul: Rocka Doodle vs. Brave Rooster’s

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Nashville Hot Chicken has hit Seoul. There’s been buzz about this new style of fried chicken in Seoul, a feat that is hard to imagine in a country that alleges to have more establishments selling fried chicken than there are McDonald’s worldwide.

What is Nashville Hot Chicken?

For those of you who don’t know, hot chicken is a Nashville specialty, where crisp battered chicken meets fiery chili-infused butter and lard. Unlike buffalo wings, it lacks the acidic tang from vinegar-based hot sauces and stands in stark contrast to typical Korean fried chicken, where most flavors are variations on sweet and syrupy coatings. Hot chicken truly is a distinct preparation of the popular meal. It has incredible flavor when done right.

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The Entrants

Rocka Doodle

Rocka Doodle was created in part by Tyler Sohn, a former Manimal team member whose childhood was dotted with frequent tips to Tennessee (Sohn’s parent’s were from Nashville).

To recreate the classic Nashvillian dish and keeping in line with the Manimal ethos, they did research, pouring over videos and articles on hot spots like Prince’s and Howlin’ Rays.

In June of this year, Rocka Doodle launched a one-day pop up at Vato’s Urban Collective space and used that feedback to tweak their menu before finally soft-launching a permanent location in the Itaewon area in September.

Brave Rooster’s

Brave Rooster’s [sic] had their soft launch in November before finally having their grand opening at the beginning of December.

In the month prior, the Brave Rooster’s team had traveled from L.A. to Nashville, visiting many popular fried chicken establishments in hopes of gaining insight into the essence of hot chicken.

With their opening timed dubiously close to Rocka Doodle’s, some folks were tempted to call out Brave Rooster’s efforts as a clone of Korea’s first proper hot chicken restaurant. I don’t necessarily believe this was the case. Aesthetically, it’s pretty clear that Brave Rooster’s roots come from benchmarking the unbelievably popular Howlin’ Ray’s in Los Angeles, perhaps as an effort to emulate the 2-3 hour wait times at the small Chinatown restaurant. Homage is further paid to Chef Johnny Ray Zone’s Los Angeles establishment with Howlin’ Ray’s merchandise and videos posted proudly on the wall.

The Ambience

Rocka Doodle

Every inch of Rocka Doodle oozes a distinct sense of personal taste. You walk in: skateboards, school cafeteria trays and other trinkets intersect American nostalgia with a modern street wear flair. The music selection is curated with a mix of old school hip hop, soul, R&B – the likes you’d never see in a hof. The space is small, and the seats tend to fill up.

Brave Rooster’s

Brave Rooster's Exterior

Photo: Melissa Nguyen

 

Located in a huge space on the second floor of Garosugil, Brave Rooster’s venue captures some of the vibe from the famed Howlin’ Ray’s, featuring large white walls and bold typography.

Brave Rooster's Nashville Hot Chicken

Photo: James Chung

Brave Rooster’s further replicates the Howlin’ Ray’s style by serving their food in paper takeout boxes. The staff even borrows the scripted call-and-response shouts typically heard from Howlin’ Ray’s kitchen when expediting orders. Don’t be startled when the staff loudly calls back to the manager indicating that an order has been placed, it’s just part of the process. Despite going there during lunch time, club music was blasting from the speakers, beats dropping like Itaewon nightlife.

The Chicken

For hot chicken you’d want to look for something that is “served glistening red from the cayenne & lard based paste, smoky not obviously sweet, with an option to have it extremely spicy with just pickle chips and white bread.”

Rocka Doodle

Rocka Doodle Nashville Hot Chicken

Photo: James Chung

For Rocka Doodle, it begins with a labor intensive endeavor to craft each bite. Every piece of chicken takes up to two days of preparation, spending a day in a brine before going into buttermilk for another. This extra work pays off in the final product: juicy, crispy and flavorful. Or, what some might call the platonic ideal of chicken. Even the white meat, which I tend to avoid at at most restaurants, is juicy and flavorful; it’s truly one of the best executions in recent memory. The fried chicken is then dipped in a chili-infused butter and lard combination, which is smoky and fragrant. The batter is light, elevating the moisture saturated chicken while acting as a ideal vehicle for the spicy oils.

Brave Rooster’s

Brave Rooster's Chicken Wing

Photo: James Chung

Though Brave Rooster’s imports a lot of Howlin’ Ray’s visual experience, the flavors of a Michelin-restaurant-experienced trained chef are obviously harder to replicate. In general, the standard fare is okay. The chicken is moist, suggesting a thorough brining process. The breading lacked any distinct crunch, while the chili flavor was simple, if lacking nuance. They follow traditional preparation and serve the chicken on top of slices of plain white bread (which Rocka Doodle ditched from lack of customer interest).

It should be noted, however, that even though pickles are an integral part of the Hot Chicken experience, the pickles served at Brave Rooster’s are sweet, which some might not appreciate.

The Sandwich

Rocka Doodle

Rocka Doodle Sandwich

Photo: James Chung

Rocka Doodle varies whether they serve white or dark meat depending on the sandwich and its toppings. In general, all the flavors complement well, the individual ingredients don’t feel out of place. The boneless meat in the sandwiches get the same treatment as the normal chicken, I particularly enjoyed the skin-on thigh meat, which added an extra textural component to the sandwich.

Rocka Doodle has so far been releasing new creations every month or so. Therefore, anticipate a growing menu as time passes.

Brave Rooster’s

Rooster Burger

Photo: James Chung

Brave Rooster’s offers two sandwiches. We ordered the Rooster Burger, which is essentially the Brave Burger with added egg and bacon. The oblong piece of white meat was admirably moist, but didn’t quite fit the bread, meaning awkward filling-less bites were common. The bun probably would have been well paired had it been toasted (it wasn’t).

The bacon is topped generously, but is pale pink and limp (not crispy). Furthermore, the expectation of a runny over easy fried egg (like the promotional photos) was quashed when I found a fully cooked egg tucked away under the breast meat.

Despite the strong effort, none of the components seemed to work with each other, owing to misses on crucial details.

The Spice

Rocka Doodle

Rocka Doodle Seoul

Photo: James Chung

The chili grease at Rocka Doodle is delicate and fragrant. The Carolina Reaper imbues with butter and lard giving it a definite heat. There is a hint of brown sugar sweetness, but it’s subtle and works as a nice complement to the spicy grease. If you are a serious chili-head in search of the face ripping Carolina Reaper experience, even the newly minted level 4 might not be the spice you were looking for. They have added higher levels of heat since opening, so it’s fair to assume that spicier levels might be on the horizon, but you could always ask for an extra shake of cayenne or Carolina Reaper if you’re really in need that extra heat (I know I did).

For most, the spice levels offered at Rocka Doodle will be plenty spicy, however.

Brave Rooster’s

Photo: James Chung

The hottest level at Brave Rooster’s is “crazy hot”. As a preface, the spiciest level at the benchmarked Howlin’ Ray’s in L.A. features an undeniable amount of heat, bringing even the toughest spice eaters to their knees.

Despite the heat, the blend of Carolina Reaper, Bhut Jolokia and Habanero is smoky, bright, complex and delicious, making the challenging venture worthwhile in the end.

Brave Rooster’s “crazy hot” begins with a waiver, which is followed by a loud alarm and red sirens that ring and flash throughout the restaurant. The staff stared at us as we scribbled our names on the form (we were apparently the first ones to ever order this level).

The Crazy Hot chicken is served, blackened from caked on chili peppers. Visually, it is reminiscent of the preparation at Prince’s (the original hot chicken restaurant, though Prince’s only uses Cayenne peppers, if I recall correctly), and the fruity scent of hyper spicy chilies hits the nose immediately as the boxed food is set on the table.

Served on the side is a digestive aid packet (so your stomach gets protected, they told us).

You grab the wings and realize there is as much chili powder on top of the breading as there is flour in the batter. You take a bite and the only flavor you register is aggressive grainy bitterness before an intense heat builds up. It’s easily one of the spiciest things I’ve eaten in Korea. Even for a spice enthusiast it will likely be a challenge.

Honestly, disregarding the heat, the flavor is completely awful: very bitter with no balance otherwise. Furthermore, the jump in heat between the highest and penultimate levels is probably in the orders of magnitude. I don’t recommend this level, even for those looking for a challenge.

The Conclusion

I, for one, am very excited about the rise of hot chicken in Korea.

Rocka Doodle’s careful execution of Nashville hot chicken definitely puts it among my favorite new places to eat in 2018. Even while making minor changes to localize the experience, they’ve managed to faithfully recreate the essence of hot chicken in Seoul.

On the other hand, I can appreciate Brave Rooster’s for putting in a real effort to bring the Nashville classic to Southern Seoul, investing in a chance for their team to travel all the way to Tennessee through California to give Gangnamites a chance to appreciate a non-sweetened but spicy fried chicken option.

The menu at Brave Rooster’s also features a number of sides as an option, which are honestly pretty good (though small in portion). The chicken is just okay. Perhaps they’ll need some time to work out some kinks. It’s still early for both of these restaurants, having only been a few months since hot chicken hit the scene. So expect some refinements and perhaps some more competition (I’m looking at you Lords Chicken), along the way.

Rocka Doodle (aka Rockadoodle)

롸카두들 내쉬빌 핫치킨 서울 용산구 녹사평대로40나길 9

Near Itaewon Station

Brave Rooster’s

브레이브루스터스 서울 강남구 강남대로156길 40

Near Sinsa Station

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13 Best Korean Desserts (Traditional and Modern)

photo collage of best korean desserts13 Best Korean desserts from traditional to modern. Get time-tested recipes for classic favorites like sweet rice cakes and tea cookies fit for royalty. And have fun recreating popular street snacks like shaved ice and sponge candy at home.  Do you have a sweet tooth? Make these traditional and modern Korean sweet treats! This is my…

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Ojingeo Bokkeum (Korean Spicy Stir-fried Squid)

Ojingeo bokkeum is a spicy stir-fried squid. Ojingeo is squid, and bokkeum refers to the dishes that are stir-fried. If you love squid and spicy food, this flavor packed dish is easy to make with a few Korean staple ingredients.
Ojingeo bokkeum (spicy stir-fried squid)
 

Ojingeo bokkeum (오징어 볶음) is a spicy stir-fried squid. Ojingeo is squid, and bokkeum refers to the dishes that are stir-fried. Koreans love squid, and this spicy dish is highly popular at home and restaurants.

In this post, I’m updating my squid recipe that was originally posted in April 2010 with more information, new photos and an improved recipe.

For this dish, cut the squid into bite-sized pieces and stir fry them in a slightly sweet gochujang based sauce along with some vegetables. The red spicy sauce adds a burst of spicy flavor to the crisp vegetables and tender squid!

Once the squid has been cleaned, the dish cooks up very quickly.

Korean spicy stir-fried squid

How to prepare squid

Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. You can insert a fork or spoon to loosen up the innards from the inside of the body. Cut the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.

It’s common in Korean cooking to lightly score the squid in a small diamond pattern (about 1/4-inch squares). It helps the squid pieces hold more sauce and gives them an interesting look. I skipped scoring in this updated post. Instead, I left the squid body whole and cut into rings. You can also cut the squid body open and then into about 3/4-inch wide and 3-inch long bite size pieces.

How to clean squid

Seasoning mix

The seasoning mix is made with staple Korean ingredients, such as gochugaru (red chili pepper flakes), gochujang (red chili pepper paste), garlic, ginger, etc. This recipe is certainly hot, but not fiery hot. If necessary, you can adjust the heat level to your taste by using more or less gochugaru.

Vegetable options

I used onion, carrot, zucchini, and scallions in this recipe. Green cabbage and bell peppers are also common. Fresh hot chili peppers are also commonly used in this dish, but the heat can be quite intense with certain varieties.

More squid recipe

Ojingeo Muchim (Spicy Squid Salad)

Have you tried this recipe?  Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

 

Korean spicy stir-fried squid

Ojingeo bokkeum (spicy stir-fried squid)

Ojingeo bokkeum is a spicy stir-fried squid. If you love squid and spicy food, this flavor packed dish is easy to make with a few Korean staple ingredients.

  • 1 medium size squid (about 14 ounces)
  • 1/2 medium carrot
  • 1/2 medium onion
  • 1/2 medium zucchini
  • 2 scallions
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil

Sauce:

  • 2 tablespoons Korean chili pepper paste (gochujang)
  • 1 tablespoon Korean chili pepper flakes (gochugaru – 1 or 2 teaspoons more for a spicier dish)
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1/2 tablespoon corn syrup (or 1 more teaspoon sugar)
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame seeds
  • pinch black pepper
  1. Combine all of the sauce ingredients in a small bowl.
  2. Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.

  3. Mix the squid with the seasoning mix and marinate while preparing vegetables.
  4. Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
  5. Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes.
  6. Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). 

  7. Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook the squid. The squid will get tough.) Serve warm with a bowl of rice.

How to clean squid: Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Cut the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.

How to score the squid: Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares).

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Instant Pot Korean Short Ribs

Instant Pot Korean short ribs recipe.  Try this super flavorful Korean short ribs made in an Instant Pot (or in any other electronic pressure cooker). The sticky sauce glazed meat is bone fall apart tender and lip-smacking delicious! Today, I’m sharing my first instant pot recipe. In case you don’t know, Instant Pot is a…

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Kongnamul Muchim (Spicy Soybean Sprouts)

Soybean sprouts (Kongnamul Muchim) on black dish on wooden tableKongnamul Muchim (Spicy Soybean Sprouts side dish) that is saucy and delicious! If you love things with a little kick, you will love this recipe. Great healthy dish to have with any meal as a side but also wonderful on its own with just rice. Kongnamul Muchim that is spicy, garlicky and nutty… swimming in…

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The post Kongnamul Muchim (Spicy Soybean Sprouts) appeared first on Kimchimari.

Soybean Sprouts Side Dish (Kongnamul Muchim)

Soybean Sprouts Side Dish Kongnamul Muchim Not SpicySoybean Sprouts side dish (Kongnamul Muchim) is probably one of the most popular banchan in Korean cuisine and the most often served side dish in restaurants. This non-spicy version is loved by all Koreans young and old. It is also a must ingredient for bibimbap.

 

Top view of soybean sprouts side dish in square plate
Soybean Sprouts Side Dish (Kongnamul Muchim)

Soybean sprouts or Kongnamul is sort of like green beans on an American dinner table except unlike in the US, lot of Korean kids actually LOVE this non-spicy version of Kongnamul muchim. 😆 When I was living in Korea a few years ago, I remember seeing on TV that Kongnamul is the most common vegetable in every Korean family’s refrigerator beside of course green onions. (more…)

K-Pop Album Holiday Giveaway #2: Girls Generation

Girl's Generation 6th Album GiveawayK-Pop Album Giveaway #2 – Girls Generation 6th Album!! Hope everyone had a great thanksgiving and getting ready for Christmas! 🎄🎉🎄Let’s bring in the Holiday cheer with more Korean pop music!  Girls’ Generation – WOW – I have to say – Kudos to these ladies for still doing it!! My second giveaway is Girl’s Generation 6th album…

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Clumsy Instagram Attack on Tom’s Pizza

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Tom’s Pizza in Hongdae has been making the rounds in the foodie community because of its high quality New York style pizza. It’s now my go-to place for business meetings. It’s just a small operation with Tom and his wife running the place.

Tom messaged me last night, saying he was worried. He suddenly got 6,000 followers on his Instagram account. He felt that something was about the happen.

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Then the robot attacks began. (Click to see the original size.)

Korean attack 3 Korean attack 2Korean attack 1

The origin looks Korean or Korean-American, considering the content of some of the messages. Then again, it could be some expat who has nothing better to do than to pretend to be Korean–after almost 15 years of blogging in Korea, I wouldn’t be surprised. It could be a disgruntled customer or another restaurant playing dirty. I’ve mentioned in the past how difficult it is for foreigners to run businesses, especially restaurants, in Korea because of dirty xenophobic tactics by some businesses and government officials. I know a couple restaurateurs who left the country because they just got tired of fighting it.

Today, there are over 7,000 followers. Someone is paying a company to do a coordinated attack. I’m just posting this here for future reference.

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K-Pop Giveaway Winner! and my 2nd Giveaway will start soon!

Girls Generation 6th Album coverHello everyone! As promised, I have a winner!!  It’s Amber L.! Congratulations!! I will contact you separately. As always, I was so grateful for all the wonderful feedback you left me while entering the Giveaway. Although I could not respond to each of you, PLEASE know that I READ each and every comment and really…

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