What do you think?
I like mine cooked down a bit.
If you char the scallions, it adds another layer of flavor, but I love even the basic version of this so much! (ETA: sorry, realized while re-reading the thread that I repeated myself. Oh well!)
The dim sum / Cantonese poached chicken version is nicely gingery and cooked down more than the just-scalded version.
Have you tried Pajeon / Korean scallion pancakes yet? Maangchi’s technique is helpful. They freeze well.
