Korean Green Onion Salad (Doenjang-Dressed Grilled Meat Side)
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Jjokpa, a slender Korean green onion, is milder and sweeter than the thick daepa leek and can be dressed raw without much sting.
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That gentle bite cuts through the fat of grilled pork belly or grilled fish.
Ingredients
Instructions
- 1
Trim only the root ends and any wilted leaves from 200 g thin green onions, then swish them in cold water.
Drain in a strainer and shake off moisture so the dressing does not become watery.
- 2
If moisture remains, press gently with paper towel, then cut the green onions into even four-centimeter pieces.
Mix the pale stems and green leaves together so each bite has balanced sharpness and sweetness.
- 3
In a roomy bowl, add 1 tablespoon doenjang, 1 tablespoon gochujang, and 1 teaspoon sugar first.
Press the pastes with a spoon until no firm lumps remain and the salty, spicy, and sweet elements are evenly blended.
- 4
Add 1 teaspoon sesame oil last and stir briefly until the dressing looks glossy.
Stop once it loosens into a smooth paste.
- 5
Just before serving, add the green onions to the bowl and toss by lifting them lightly with your fingertips.
Do not press the stalks; mix only until a thin layer of dressing coats the surface.
- 6
Taste and loosen only any spots where the doenjang is concentrated.
Serve within five minutes, while the pieces are still crisp, alongside grilled pork belly or pan-roasted fish as a sharp, seasoned side.
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