shin tamanegi ( 新玉ねぎ)
scallion, green onion
Scallions, green onions, what are they? Well, for starters, the same thing. In case there was any ambiguity — it’s hard to keep track with so many vegetables seeming like they’re the same thing but actually being cousins and vice versa — now we know!
As green onions and members of the onion family, scallions are related to shallots, garlic, chives, leeks, and other onion varieties.
Along with being common in cuisines across the world, they’re also a staple in much of Chinese cooking, and are used extensively in Korea and Japan, plus certain Southeast Asian cuisines. This includes as a garnish in soups, on grilled and fried foods, savory pancakes, stews, noodle dishes, fillings in dumplings, and more. Examples include on top of sundubu jjigae — Korean spicy silken tofu stew — or in the batter for some okonomiyaki recipes.
There’s also Pajeon, Korean style scallion pancake, in which the scallion is obviously integral.
The gradient from the green tip down to the white bulb allows scallions to provide an array of flavors. On top, the green portion is milder and more vegetal, making it generally better suited as a garnish and in dishes where you don’t want to overpower other ingredients. As you get into the whiter part of the stalk, the scallion becomes sharper and more “onion-y,” although it’s still less peppery than other onions.