Ingredients

• 2 bunches scallions
• 1 tablespoon distilled white vinegar
• 1 tablespoon toasted sesame oil
• kosher salt
• freshly ground black pepper
• gochugaru (coarse Korean red pepper powder)

Instructions

1. Cut 2 bunches scallions into 3" lengths, then thinly slice lengthwise. Place in a bowl of ice water (to crisp). Just before serving, drain well, pat dry, and transfer to another bowl. Add 1 tablespoon distilled white vinegar and 1 tablespoon toasted sesame oil; toss to coat. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).