Scallion

This ginger-scallion relish, along with hoisin BBQ sauce and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.

The only way to make flatbread even better? Grill it.

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.