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Epicurious

Scallion Salad With Sesame

By Susan Kim and Lauren Schaefer

5.0

(2)

A plate of Korean scallion salad with serving chopsticks.
Photo by Joseph De Leo, Food Styling by Susan Kim

Soaking the scallions for this salad in ice water before dressing them checks a few boxes: The cold water makes the scallions super crunchy, mellows their oniony pungency, and delightfully curls the thin strips. Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue. Serve this version with grilled pork belly (or your favorite grilled protein) and kimchi to stuff into each piece of red leaf lettuce. (It’s easy to scale up for a crowd too.)

Get the full menu and tips for our Korean Barbecue Disco Party here →

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes about 2 cups

Ingredients

1 bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise
2 tsp. gochugaru (coarse Korean red pepper powder)
2 tsp. toasted sesame oil
2 tsp. toasted sesame seeds
2 tsp. unseasoned rice vinegar
Kosher salt

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsSaladKoreanEast AsianAsianScallionOnionRoot VegetableVegetableSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganKetoEasyQuickNo-CookEpicurious

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