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Scallion Salad With Sesame
Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue. Serve this easy, crisp side with grilled pork belly.
👥 2 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 5 min👤 Susan Kim📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Place 1 bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise, in a medium bowl of ice water and soak at least ⏱️ 10 minutes and up to ⏱️ 1 hour. Drain and pat dry with paper towels.
bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise1
2
Transfer scallions to a clean medium bowl. Add 2 tsp. gochugaru (coarse Korean red pepper powder), 2 tsp. toasted sesame oil, and 2 tsp. toasted sesame seeds and toss gently to combine.
. gochugaru (coarse Korean red pepper powder)2 tsp. toasted sesame oil2 tsp. toasted sesame seeds2 tsp
3
Just before serving, drizzle in 2 tsp. unseasoned rice vinegar and season with kosher salt; toss to combine. Do ahead: Scallion salad (without vinegar and salt) can be made ⏱️ 1 hour ahead. Cover and chill.
. unseasoned rice vinegar2 tspKosher salt
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