Korean Soy Udon with Scallion Salad
Pajeori ganjang bibim udon is a Korean mixed udon dish topped with crisp shredded scallion salad in a soy-vinegar dressing. The scallion is soaked in cold water for five minutes to soften its sharp bite while keeping its crunch. A dressing of soy sauce, vinegar, sugar, chili flakes, and sesame oil creates a sweet-salty-tangy-spicy base. The udon noodles are tossed with half the dressing first for an even base coating, then the drained scallion and remaining dressing are folded in. The pungent, fresh scallion against the seasoned noodles produces a flavor that is more complex than its few ingredients suggest. Keeping the udon slightly underdone preserves its bouncy texture, and sesame seeds add a nutty finish.
Adjust Servings
Instructions
- 1
Shred green onion finely, soak in cold water for 5 minutes, then drain.
- 2
Mix soy sauce, vinegar, sugar, chili flakes, and sesame oil for the dressing.
- 3
Cook or heat udon per package directions, then rinse in cold water.
- 4
Toss noodles with half the dressing first for base seasoning.
- 5
Add drained scallions and the remaining dressing, then toss lightly.
- 6
Plate and finish with sesame seeds before serving.
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