Korean · Side

Halloumi Medley in garlic and scallion

The kind of Korean plate you make on repeat. garlic and scallion, a proper slow-cook, and a finish of fresh herbs.

5.0 from 3,066 cooks

Prep15 min

Cook60 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the garlic and scallion elements, and pat the halloumi dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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