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Green Beans with Kimchi Vinaigrette & Frizzled Green Onions
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Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
Featured Seedlings
Ingredients
- 1 large bunch green onions
- 1/2 c canola or rapeseed oil
- to taste sea salt
- 1 c baechu kimchi, lightly drained and roughly chopped
- 2 Tbsp rice wine vinegar
- 1 1/2 tsp fish sauce
- 1/2-inch piece ginger, peeled and roughly chopped
- 1 large garlic clove, roughly chopped
- 2 tsp coconut sugar or light brown sugar, plus more to taste
- 1/2 tsp powdered Byadgi Chillies
- 1/2 tsp powdered Sirarakhong Hathei Chillies, plus more to taste
- 1 1/2 pounds green beans, trimmed
Instructions
Step 1
Cut green onions into 2 inch pieces. Slice into thin matchsticks, keeping the white and light green parts divided from the dark green parts.
Step 2
Heat the oil in a medium saucepan over medium high heat. In batches, fry the white and light green onions until light golden, about 2 to 4 minutes. Remove the fried onions with a slotted spoon and transfer to a paper towel-lined plate to drain. Sprinkle with a tiny bit of salt as they come out of oil. Repeat with the dark green parts, reducing the frying time 1 minute because they are more delicate. Set aside and reserve the oil for later use.
Step 3
To make the dressing, place the kimchi, rice wine vinegar, fish sauce, ginger, garlic, coconut sugar, Byadgi, and Sirarakhong Hathei chillies in a blender and blend until smooth. With the motor running, drizzle in the reserved green onion oil and blend until emulsified. Transfer to a bowl and refrigerate until ready to use.
Step 4
Preheat your oven to 375 degrees. Drizzle green beans with olive oil and salt, and place them on an oven-safe baking sheet. Roast for 15 minutes.
Step 5
To serve, spread a generous amount of the dressing on the bottom of a serving platter, top with green beans, and garnish with the reserved fried green onions. Serve extra dressing on the side to spoon over at the table.