Caramelized Scallions with Sweet Soy Vinegar Sauce

Steps

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1. 1
   Prep two thick scallions (about 200g). Halve the white parts lengthwise, and cut the green portions into finger-length pieces using only the thicker sections.
   ▶ ≈0:06
2. 2
   Add a small amount of cooking oil to a skillet and heat over high heat until very hot.
   ▶ ≈0:26
3. 3
   Arrange the scallion pieces in the hot pan and char them over high heat. Keep the flame high and let all sides blacken evenly—this is the Maillard reaction concentrating the scallion's natural sweetness. Flip and turn the pieces to char all sides.
   ▶ ≈0:32
4. 4
   While the scallions are charring, place a small amount of thinly sliced bell pepper on the side of the pan to heat gently for color.
   ▶ ≈1:04
5. 5
   Transfer the charred scallions and bell pepper to a serving plate.
   ▶ ≈1:22
6. 6
   Make the sauce: combine 2 tbsp soy sauce, 1 tbsp sugar, 2 tbsp vinegar, and 1 tbsp sesame oil in a bowl. Mix until the sugar fully dissolves.
   ▶ ≈1:30
7. 7
   Just before eating, pour the sauce generously over the charred scallions and serve.
   ▶ ≈1:45