Korean Scallion Salad (Spicy Green Onion Grilled Meat Side)
Slice 5 cm lengths of green onion into very thin strips, about 0.1 cm wide, and soak them in cold water for 10 minutes to take off the sharpness. Drain and press them thoroughly with paper towels, because leftover water thins the dressing and weakens the seasoning. Stir the soy sauce, red pepper flakes, sugar, and vinegar together until the sugar dissolves, toss the strips for about 10 seconds, finish with 1 tsp each of sesame oil and sesame seeds, and serve within 5 minutes before they wilt.
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Leek-like daepa scallions are shredded into fine threads along the grain and soaked in cold water, which takes off the harsh bite and makes the strands curl lightly.
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The mellowed shreds are heaped beside grilled meat and picked up together with each slice.
Ingredients
Instructions
- 1
Trim the roots and any wilted outer layers from 4 green onion stalks, then rinse well and cut them into 5 cm lengths.
Keep the white and green sections separated so they are easier to stack and slice evenly.
- 2
Hold the green onion pieces firmly along the grain and slice them lengthwise into very thin strips, about 0.1 cm wide.
If any thick cores feel tough, remove them so the salad stays light and crisp.
- 3
Place the sliced green onion in a bowl and cover it completely with cold water for 10 minutes.
Loosen the strands once halfway through so the sharp flavor washes out evenly and the strips curl slightly.
- 4
Drain the green onion in a sieve, then press it gently but thoroughly with paper towels.
Remove as much surface water as possible, because leftover moisture will thin the dressing and make the seasoning taste weak.
- 5
In a bowl, mix 1 tsp soy sauce, 1 tsp red pepper flakes, 0.5 tsp sugar, and 1 tsp vinegar before adding the onions.
Stir until no dry sugar is visible so the sweet, sour, salty, and spicy base coats evenly.
- 6
Add the drained green onion and toss lightly with your fingertips for about 10 seconds, just until coated.
Finish with 1 tsp sesame oil and 1 tsp sesame seeds, then serve within 5 minutes before the strands wilt.
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