Steamed Asparagus Spears with Kimchi-Scallop Topping | Korean Feast

Ingredients

• Pinch of Salt
• 1 tablespoon distilled white vinegar
• 1 pound asparagus, trimmed
• 2 strings green onion, longer the better
• 2 green onions, white and pale green part only, finely minced
• 2 tablespoon olive oil
• 5 cloves garlic, finely diced
• 1 pound scallops, finely chopped
• 1 tablespoon unsalted butter
• 1 cup mature whole cabbage kimchi, white stem part only, stuffing shaken off, finely diced and seasoned*
• 1 tablespoon dry vermouth or white wine
• 1 tablespoon sesame oil
• 1 ½ toasted sesame seeds
• ½ freshly ground black pepper