Pajeori (Spicy Green Onion Salad)

Ingredients // Servings to be confirmed

Select ingredients as you prepare them.

Please follow the ingredient amounts below.

Green onions

• Shredded green onions 200 g

Dressing

• Soy sauce 3 tbsp · 1 tbsp = 15 ml
• Vinegar 3 tbsp · 1 tbsp = 15 ml
• Gochugaru (Korean red pepper flakes) 2 tbsp · 1 tbsp = 15 ml
• Sugar or allulose 0.5–1 tbsp · 1 tbsp = 15 ml
• Sesame seeds 1 tbsp · 1 tbsp = 15 ml

Steps //

1. 01
   Split the green onion leaves lengthwise and lay them flat. Stack a few at a time and slice into thin strips. Place 200 g of shredded green onions in a bowl. ▶ 4:11 Cooking tip The video uses the reserved green tops. Slice tough leaves finely, or use ready-shredded green onions to skip the knife work.

   

2. 02
   Just before serving, add 3 tbsp soy sauce, 3 tbsp vinegar, 0.5–1 tbsp sugar or allulose and 2 tbsp gochugaru to the green onions. ▶ 4:58 Cooking tip Start with less sugar and adjust to taste. Use a little less gochugaru if you prefer a milder salad.
3. 03
   Gently lift and turn the strips to coat them with the dressing. Add 1 tbsp sesame seeds and toss lightly once more. ▶ 5:22 Cooking tip Toss only until evenly coated; do not press down or squeeze the strips into a clump.
4. 04
   Plate and serve right away. Serve it separately from the suyuk so each bite can have as much salad as you like. ▶ 7:28 Cooking tip Dressed green onions soften as they sit. Toss them close to mealtime to keep their crunch.