Monica's favorite gear for
making Scallion Salad
This little tool makes it so fast and easy to cut long, thin shreds of green onions.
This mildly spicy powder is an essential ingredient in Scallion Salad and other Korean recipes.
This adds essential flavor to most Korean recipes.
You can toast your own, but it's so convenient to buy these already toasted. I keep them on hand in my pantry.
A splash of this adds tang to the sauce.

Korean Spicy Scallion Salad

for rice and noodle bowls, Korean tacos, and more


Korean Spicy Scallion Salad

By Monica              makes 2 cups
This is traditionally eaten with Korean grilled BBQ meat. It also makes a tasty addition to bibimbop, rice and noodle bowls, Korean tacos and sandwiches. From TheYummyLife.com #Korean #bibimbap #BBQ #ricebowls #noodlebowls #scallions #green onions #salad #Pajeori

Don't dress this until just before serving so it retains it's crunch. It is traditionally eaten with Korean grilled BBQ meat. It also makes a tasty addition to bibimbap, rice and noodle bowls, Korean tacos and sandwiches.

Ingredients
  • 8 green onions, same as scallions (use both green and white parts), cut julienne in long thin 4-5" strips
  • 1 1/2 teaspoons soy sauce
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons gochugaru (Korean coarse red pepper powder)
  • 1 1/2 teaspoons sugar
  • 1 teaspoon sesame seeds

Directions
1. CUT ONIONS: Cut green and white onion parts julienne-style in long thin 4-5" strips.

2. SOAK ONIONS: Immerse cut onions in bowl of ice water for 20-30 minutes until curled. Drain and pat dry, or spin dry in salad spinner.

3. MAKE SAUCE: In separate small bowl, add soy sauce, vinegar, sesame oil, gochugaru, sugar, sesame seeds; stir to combine.

4. COMBINE AND SERVE: Just before serving, drizzle sauce over onions. Toss with fork until evening mixed. (NOTE: Do not dress onions ahead to prevent wilting.)

MAKE-AHEAD TIP (up to 24 hours ahead): Prep onions (step 1 above), wrap in paper towel, insert in plastic bag and refrigerate. Combine sauce ingredients (step 2 above) cover and refrigerate. Toss onions and sauce together just before serving.

A NO-WILT OPTION:
The soy sauce and vinegar are what make the scallions wilt more quickly. You can leave those out entirely if you need the salad to hold up without wilting for a longer time.

This green onion salad is traditionally eaten with Korean grilled BBQ meat. It also makes a tasty addition to bibimbap, rice and noodle bowls, Korean tacos, sandwiches, and wraps. Don't dress the salad until right before serving so it retains its crunch.

Korean food is an often-requested family favorite in our house. Find more of my Korean recipes here: Korean recipe index

Step-by-step photos for making
Korean Spicy Scallion Salad

 

Step 1. ASSEMBLE THE INGREDIENTS (look in Asian aisle of grocery store):

  • scallions (same as green onions)
  • roasted sesame seeds
  • rice vinegar
  • gochugaru red pepper powder
  • sesame oil
  • soy sauce
  • sugar

view on Amazon:  toasted sesame oil,  low sodium soy sauce,  rice vinegar, roasted sesame seedsKorean red pepper powder (gochugaru)

1_ingredientsIMG_1402crop_1400tm.jpg

Step 2. CUT ONIONS: Cut green and white onion parts julienne-style in long thin 4-5" strips. Use a very sharp knife or one of these cutters--pictured below. 

  • I have a separate post and video with more detail about preparing the scallions. Check it out here: Easy Green Onion Curls

View my handy-dandy scallion cutter on Amazon. This inexpensive tool makes it fast and easy to cut long thin shreds of green onions.

2_PicMonkey_Collage_1.jpg

Step 3.  SOAK ONIONS: Immerse cut green onions in a bowl of ice water for 20-30 minutes until curled. Drain and pat dry, or spin dry in salad spinner. (NOTE: This can be done ahead. Wrap the scallion curls in a paper towel, place them in a plastic bag or container, and keep them in the refrigerator. They should be good for 2-3 days.)3_collage_iced_curls.jpg

Step 4. MIX SAUCE: In separate small bowl, add soy sauce, vinegar, sesame oil, gochugaru, sugar, sesame seeds; stir to combine. (NOTE: This may be prepared ahead and added to the onion curls right before serving.)

4_collage_mix_sauce.jpg

Step 5. COMBINE AND SERVE: Just before serving, drizzle sauce over onions. Toss with fork until evening mixed. (NOTE: Do not dress onions ahead to prevent wilting.) 

5_collage_mixed_with_sauce.jpg

That's all there is to it! This can be served as a side to accompany virtually any Korean meal. I also like to add it to sandwiches and wraps.

MAKE-AHEAD TIP (up to 24 hours ahead): Prep onions (steps 2 and 3 above), wrap in paper towel, insert in plastic bag and refrigerate. Combine sauce ingredients (step 4 above) cover and refrigerate. Toss onions and sauce together just before serving.

A NO-WILT OPTION: The soy sauce and vinegar are what make the scallions wilt more quickly. You can leave those out entirely if you need the salad to hold up without wilting for a longer time. 

7a_IMG_1462resizetm.jpg

Delicious in Korean rice or noodle bowls. Before everyone was working remotely, I periodically prepared lunch for the hungry crew at my sons' company Less Annoying CRM located in downtown St. Louis. This scallion salad was among the items included on a make-your-own Korean rice or noodle bowl buffet. 

7_collage_LACRM_buffet.jpg

Here are some of my other Korean recipes I included in the buffet. It was a hit!

 

Make it a Yummy day!

Monica

Link directly to this recipe
Korean Spicy Scallion Salad
By Monica              Servings: makes 2 cups
Ingredients
  • 8 green onions, same as scallions (use both green and white parts), cut julienne in long thin 4-5" strips
  • 1 1/2 teaspoons soy sauce
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons gochugaru (Korean coarse red pepper powder)
  • 1 1/2 teaspoons sugar
  • 1 teaspoon sesame seeds
Directions
1. CUT ONIONS: Cut green and white onion parts julienne-style in long thin 4-5" strips.

2. SOAK ONIONS: Immerse cut onions in bowl of ice water for 20-30 minutes until curled. Drain and pat dry, or spin dry in salad spinner.

3. MAKE SAUCE: In separate small bowl, add soy sauce, vinegar, sesame oil, gochugaru, sugar, sesame seeds; stir to combine.

4. COMBINE AND SERVE: Just before serving, drizzle sauce over onions. Toss with fork until evening mixed. (NOTE: Do not dress onions ahead to prevent wilting.)

MAKE-AHEAD TIP (up to 24 hours ahead): Prep onions (step 1 above), wrap in paper towel, insert in plastic bag and refrigerate. Combine sauce ingredients (step 2 above) cover and refrigerate. Toss onions and sauce together just before serving.

A NO-WILT OPTION:
The soy sauce and vinegar are what make the scallions wilt more quickly. You can leave those out entirely if you need the salad to hold up without wilting for a longer time.




Posted on Sunday, August 16th, 2020








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