Roasted Green Onions With Spicy Korean Sauce

Green onions (or scallions) are well-known for their beloved place on baked potatoes and in salads. But you don't often find green onions served cooked, especially if they're whole. That's a shame because whole roasted green onions are an absolute delight.

Simple, easy and very tasty, roasting green onions is a fantastic way to quickly coax a lot of flavor out of an underutilized veggie. Especially in the spring and summer months, green onions have a sweet, herbaceous taste that is amplified by a simple roasting process.

Roasting the onions makes the white bottoms soft and tender while the green tops get a little bit of a crisp, making a fun contrast in textures. Plus, serving the onions whole creates a rustic, eye-catching presentation. So, next time you have a bunch of green onions that you're not sure what to with, don't overthink it, just cook them.

About This Roasted Green Onion Recipe

In this recipe, the slowly roasted onions get a flavor boost from ginger and garlic, but the real magic comes from the sauce. Gochujang, a fermented Korean pepper paste, is the star of the sauce. It has a rich, spicy flavor that pairs wonderfully with the sweetness of the green onions.

Rounded out with rice vinegar, soy sauce and nutty sesame oil, this spicy Korean sauce takes the humble green onion to a whole new level of flavor. Simply roast the green onions for 12 minutes, brush them with a little sauce and throw them under the broiler to get a little char.

Then, sprinkle some sesame seeds over the top to give them a crunchy finish, and you'll have a whole new lease on green onions.

Roasted Green Onions with Spicy Korean Sauce

These simply roasted green onions with a spicy Korean sauce are a quick, delicious appetizer with a fun presentation!

Ingredients

• 2 bunches of green onions 12-16 onions
• 4 cloves garlic minced
• 1 tablespoon fresh ginger minced
• Vegetable or canola oil as needed
• salt and pepper to taste
• 2 tablespoons Gochujang paste can be found in Asian markets or the international aisle
• 2 tablespoons soy sauce
• 1 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• tablespoon white sugar
• 2 tablespoons toasted sesame seeds

Get Recipe Ingredients

Directions

• Preheat the oven to 350C).
• Rinse the onions under cold running water to ensure any dirt is removed.
• Toss the onions with the vegetable oil, minced garlic and ginger and a generous pinch of salt and pepper. Use just enough oil to coat the onions and rub the garlic and ginger around to evenly distribute them across the onions.
• Place the onions onto a sheet pan and roast in the oven, baking for 12-13 minutes until the white base of the onions are tender. If you stick a small knife into the bottom of the onion, it should come out with little to no resistance. As the onions are roasting, begin to work on the sauce.
• Whisk together the gochujang, soy sauce, rice vinegar, sesame oil and sugar in medium-sized bowl until smooth. Season to taste with salt and pepper.
• Remove the soft onions from the oven and use a brush to spread a light coating of sauce on the outside of the onions. There will be extra sauce. Place the onions back into the oven on the top rack and turn the heat to broil. Broil for 2-3 minutes, watching carefully, just until the green tips of the onions get a slight char.
• Remove the broiled onions from the oven and transfer onto a serving platter. Drizzle any extra sauce over the cooked onions and finish by sprinkling the sesame seeds over everything. You can cut up the onions with a knife and fork to eat or pick them up and eat them whole.