Korean Salt-Grilled Green Onion

Name: Korean Salt-Grilled Green Onion
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Korean
Ingredients: large green onions 3 stalk; coarse salt 0.5 tsp; olive oil 1 tbsp; sesame oil 1 tsp; sesame seeds 1 tsp; lemon zest 0.25 tsp

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Only the white part of the green onion is used, since the green tops burn before the inside cooks.

Grilled hard, the outside chars deep brown and the inside softens until a chopstick slides in easily, turning sweet. Once plated, the onions get a little sesame oil, sesame seeds and lemon zest.

Ingredients

servings

IngredientAmount

large green onions3 stalk

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Instructions

6 steps

1

Wash 3 large green onions, remove the green tops, and cut only the white sections into 7 to 8 cm pieces.

Peel away any tough or loose outer layer so each piece sits flat on the pan.
2

Press the cut pieces firmly with paper towels until the surface feels dry.

If moisture remains, the onions will steam instead of charring, so take an extra moment to dry the cut sides and outer layers.
3

Brush the pieces lightly with 1 tablespoon olive oil, coating all sides without leaving pools.

Sprinkle 1/2 teaspoon coarse salt evenly with your fingertips so one side does not become overly salty.
4

Heat a grill pan over high heat for at least 3 minutes, until a faint smoke rises.

Add the onions in one layer and press one side for 2 to 3 minutes, until deep brown char marks form.
5

Turn the pieces with tongs and grill the remaining sides for 2 to 3 minutes each.

Remove them from the heat when the outside is charred and a chopstick slides easily into the softened center.
6

Transfer the hot onions to a plate and drizzle with 1 teaspoon sesame oil so the aroma coats the charred surface.

Scatter 1 teaspoon sesame seeds and 1/4 teaspoon lemon zest, then serve immediately while hot.