Korean Salt-Grilled Green Onion
Daepa-sogeum-gui is a minimalist Korean dish of green onion whites cut into 7-8 cm lengths, brushed with olive oil, sprinkled with coarse salt, and grilled over high heat. The outer layers char slightly, developing a light smokiness, while the inner core softens and turns remarkably sweet as starch converts to sugar under intense heat. Only the white parts are used because the green tops burn too quickly, and pressing each piece flat against the grill for two to three minutes per side ensures the center cooks through. A drizzle of sesame oil, a scattering of toasted sesame seeds, and a pinch of lemon zest layer nuttiness and citrus brightness over the onion's caramelized sweetness.
Adjust Servings
Instructions
- 1
Wash green onions and cut mostly white parts into 8 cm lengths.
- 2
Peel off one tough outer layer if needed, then dry thoroughly.
- 3
Lightly coat with olive oil and season evenly with coarse salt.
- 4
On a very hot grill pan, char each side for about 2 minutes while rolling.
- 5
Turn off heat and finish with sesame oil, sesame seeds, and lemon zest.
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