Korean spicy scallion salad (pajeori)
Fine green-onion ribbons in a tangy soy, gochugaru and sesame dressing. This fresh Korean barbecue side stays crisp when soaked, thoroughly dried and dressed at the last moment. Makes two side portions in 20 minutes, with no cooking.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Required for this recipe; use the listed amount.
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Essential
Required for this recipe; use the listed amount.
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Essential
Required for this recipe; use the listed amount.
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Substitute available
If Unseasoned rice vinegar, 5% acidity is unavailable
- Use instead
- Distilled white vinegar, 5% acidity
- Substitute quantity
- 1 tablespoon (15 ml)Reference quantity: 15 ml
If unseasoned rice vinegar is unavailable, use this amount of 5% distilled white vinegar in the dressing. Mix and rest for the same times; no heating or extra preparation is needed. The flavor is sharper. Do not use concentrated vinegar or sweet seasoned sushi vinegar.
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Essential
Required for this recipe; use the listed amount.
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Essential
Required for this recipe; use the listed amount.
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Substitute available
If Toasted sesame oil is unavailable
- Use instead
- Neutral cooking oil
- Substitute quantity
- 1 teaspoon (5 ml)Reference quantity: 5 ml
If toasted sesame oil is missing, use this amount of neutral oil at the same finishing stage; no extra cooking time. The nutty aroma will be absent.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash your hands and use a board separate from raw meat. Trim roots and damaged leaves from about 4 thick scallions; rinse the layers under cold running water, then weigh 120 g. Cut into 5 cm lengths. Slit each piece lengthwise, open it flat and slice along its length into 1–2 mm ribbons. Stack only a few layers so the knife does not slip. Include both white and green parts; rings give a different texture.
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Step 2
Cover the ribbons with 3 small paper cups cold drinking water (540 ml) in a bowl and soak for 10 minutes to soften their raw bite. Lift into a sieve and drain for 1 minute, then gently spin or pat dry with a clean towel. They should feel crisp with no water dripping from a lifted handful. Do not squeeze them, which bruises the strips and makes them limp.
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Step 3
While the scallions soak, stir 2 teaspoons soy sauce, 1 tablespoon rice vinegar and 1 level teaspoon sugar in a small bowl for about 30 seconds, until the sugar feels dissolved. Stir in 2 level teaspoons gochugaru; rest 2 minutes to moisten the flakes, then stir in 1 teaspoon toasted sesame oil. Keep this dressing separate from the dry scallions until serving. No stove, boiling or frying is needed.
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Step 4
Just before eating, put the dry ribbons in a wide bowl. Add all the dressing and the optional 1 teaspoon sesame seeds; lift and fold gently with tongs for 15–20 seconds. Stop when the ribbons are lightly speckled red but still springy, and divide into two side portions. Serve immediately. If liquid pools underneath, lift the salad onto the plate rather than adding more seasoning; next time dry the scallions more thoroughly.
Finished dish
Use the trimmed weight because scallion sizes vary. A tablespoon is 15 ml, a teaspoon 5 ml and a small paper cup 180 ml. The soaking water is discarded, not added to the dressing. Seeds may be omitted. Contains soy and sesame; soy sauce may contain wheat. Keep raw-meat utensils away from this ready-to-eat salad. For advance preparation, refrigerate dry scallions and dressing separately at 4°C or below for up to 1 day; dress only the portions needed. Dressed leftovers soften quickly: refrigerate within 2 hours (1 hour above 32°C), use within 1 day and discard food left out longer. Do not heat to restore crunch.
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Enjoy every bite
How to enjoy it
Serve a small freshly dressed portion with grilled pork, lettuce wraps or boiled pork. Keep it beside hot food rather than on the grill, and add it to each bite for a cool, tangy crunch.
