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. The leaves of scallions are hollow tubes that are dark green and grow in clusters. Although various distinct types of onions are referred to as “scallions,” authentic scallions have a white base with straight sides rather than round ones (which distinguishes the beginnings of a bulb developing). The bottom of the white end normally has a few short, off-white root threads sticking out of it.
Scallions have the excellent quality of being mild enough to be eaten fresh or cooked for a small amount of time, preserving their crisp texture.
Scallions can be cooked whole or sliced, although they’re probably best eaten raw in salads or as a last-minute sauce garnish. Often used as a garnish in many different recipes, scallions are a common element in Asian and Latin American cuisine.
Cebollitas, or baby white onions with their shoots still attached, are a kind of scallions with larger, more bulbous bottoms that are frequently used in Latin American cuisine. Yet scallions’ more popular variant has straight, cylindrical shoots.
To keep them crisp, cooked onions are frequently added to stir-fries as one of the last components. They are frequently used in salad dressings and marinades. They add more flavor to the dish when finely sliced, however larger pieces will add more taste when consumed.
Scallions are a particularly adaptable vegetable with two distinctive flavors because they actually only have two parts: the white bottoms and the green shoots on top. Although it is less spicy and more sweet, the flavor of the bottom white area most closely mimics that of an onion, particularly a white onion. Even when served raw as a salad element or garnish, the most pungent section of the onion is often mild enough for most palates. The green portion has a distinct onion flavor as well as a fresh, grassy flavor.
Although they are always accessible at supermarkets and farmers’ markets, scallions are at their best in the spring and summer (which is why they are also referred to as spring onions). They come in sizes ranging from small to large, with the medium ones having the best flavor. Look for onions with a strong white base and stiff, brilliantly colored green ends. Prevent any bunches with withered or yellowing leaves.
If you want to keep your scallions fresh for a relatively short time, simply remove the rubber band from the bunch, rinse them, shake off excess water and pat dry with a paper towel. Then wrap them in the damp paper towels (squeeze out the paper towels first if they’re soaked) and store them in the crisper drawer on the humid setting for up to three days.
If you want to keep them fresh for longer, however, you’ll need a clean glass jar. Fill it about half-full with water. Remove the rubber band and rinse the scallions, then stand them up in the jar with the white ends at the bottom. Finally, cover the tops with a plastic produce bag and use the rubber band to secure the bag around the mouth of the jar. Your scallions will keep for up to a week.
Try some in our Nasi Goreng Recipe.