In large skillet set over medium-high heat, add oil. Add rice, the scallion whites and garlic. Cook, stirring frequently, for 3 minutes or until coated.
Add egg; cook, stirring frequently, for 2 to 3 minutes or until egg is scrambled and soft curds have started to form.
Stir in salmon, kimchi, gochujang and soy sauce. Cook, stirring frequently, for 2 minutes or until heated through.
Divide rice and salmon mixture among 2 bowls. Crumble a seaweed sheet over each and garnish with scallion greens. Serve with additional seaweed sheets for scooping if desired.
For loaded bowls, top with avocado slices, drizzles of Japanese mayo and toasted sesame seeds.
Substitute leftover salmon fillet with canned salmon or chopped rotisserie chicken for variation.
The Allium family, which also contains garlic, onions, leeks, and shallots, also includes scallions. Scallion leaves are hollow tubes that are dark green and develop in groups. Even though many different varieties of onions are referred to as “scallions,” true scallions have a white base and straight, as opposed to rounded, sides (which distinguishes the beginnings of a bulb developing). Typically, a few short, off-white root threads protrude from the white end’s bottom.
Scallions are an excellent option since they are mild enough to be consumed either raw or cooked briefly while maintaining their crisp texture.
Although they can be cooked whole or cut into slices,they are probably best consumed raw in salads or as a last-minute sauce garnish. Scallions are an ubiquitous ingredient in Asian and Latin American cuisine and are frequently used as a garnish in a variety of cuisines. Usually, a few short, off-white root threads protrude from the white end.
Cebollitas, also known as baby white onions with shoots still attached, are a variety of scallions with larger, more bulbous bottoms that are often used in Latin American cooking. Yet, the most common kind of scallion has straight, cylindric branches.
Cooked onions are typically used in stir-fries as one of the final ingredients to keep them crisp. They are typically included in marinades and salad dressings. When thinly sliced, they enhance the flavor of the meal, but larger portions will enhance the flavor when eaten.
As they only have two parts—the white bottoms and the green shoots on top—scallions are a highly versatile vegetable with two unique flavors. The flavor of the bottom white portion most closely resembles an onion, especially a white onion, despite being less hot and more sweet. The most pungent part of the onion is frequently mild enough for most palates, even when served fresh as a salad ingredient or garnish. The green part tastes fresh and grassy with a distinct onion flavor.
Scallions are at their peak in the spring and summer, but are always available at supermarkets and farmers’ markets (which is why they are also referred to as spring onions). They are available in tiny, medium, and large sizes, with the medium ones having the best flavor. Onions with a firm, white base and stiff, beautifully colored green ends are what you want to look for. Avoid any bunches with yellowing or wilted leaves.
Simply take the rubber band off the bunch of scallions, rinse them, brush off the extra water, and pat them dry with a paper towel to keep them fresh for a short while. They can then be kept for up to three days in the crisper drawer on the humid setting by wrapping them in damp paper towels (squeeze out the towels first if they are soggy).
However you will need a clean glass jar if you want to keep them fresh for a longer period of time. It should be roughly halfway full of water. After rinsing the scallions and removing the rubber band, arrange them in the jar so that the white ends are at the bottom. Lastly, use the rubber band to wrap a plastic produce bag around the jar’s mouth and secure it to the top. Scallions can be stored for up to a week.
Try some scallions in our Nasi Goreng Rice.