How to Prepare Scallions for Korean Soon Tobu Ji Gae

Video Transcript

"Okay the next step is the scallion. I'm going to pull 3 scallions out from my little pile here and wash them off, I'm going to trim the ends off of each scallion top. Then I'm going to clean them this one has a outer part that is not so fresh so we are going to just pull that right off and wash again. You just want them sort of the same and you just pull out so if there are any loose dry membrane they would come right out. We would trim it up a little bit. Back to the old cutting board it is not essential to chop these scallions as fine but I like to chop the white parts fine cause you really get the most flavor out of them. When you are adding scallions generally for there strong onion flavor so we are just going to continue on this way. You want to be really careful when you chop scallions that you cut all the way through which you sharp knife is essential. Discard the ends so you don't get a little long piece at the end that is just scored and mashed. So I'm going put that in my Remington and set it aside so when we mix the stew together. "