A sizzling plate of samgyupsal (Korean pork belly) is an absolute treat for the senses. The fatty, rich meat cooks up delightfully crispy. But every Korean barbecue aficionado knows the meats are only half the experience. It’s the array of banchan (side dishes) that truly completes the meal.
While favorites like kimchi are wonderful, there’s one humble side dish that no Korean barbecue is complete without – green onion salad, also known as pajeori. With its bright, refreshing flavor and satisfying crunch, this quick salad perfectly balances the rich indulgence of the meat.
Today, I’m sharing my favorite recipe for pa muchim or pajeori – the green onion salad that is so common in Korea as a side dish for Barbecue. With just a few simple ingredients, it’s an easy way to level up your next Korean barbecue night. Let’s get into it!
The Marvelous Flavor of Green Onions:
Green onions are used in all sorts of Korean dishes, from soups to pancakes. Their crisp, herbaceous bite adds loads of flavor without overpowering. This green onion salad truly highlights their versatility as both a vegetable and an herb.
Shredded thinly and soaked in a sweet, umami soy dressing, the onions retain their satisfying crunch but absorb a big, bold flavor. A touch of sweetness balances the salty soy sauce. I prefer natural sweeteners like agave syrup. You can use Korean plum syrup (Maeshil Cheong) which goes wonderfully with this salad. Then, gochugaru (Korean chili flakes) and nutty sesame oil provide subtle heat and aroma. It’s amazing how such a simple salad can pack such a flavor punch!
Green Onion Salad – The Secret Side Dish that Makes Korean BBQ Complete
8
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
10 10 Green onions
2 tsp 2 Agave syrup (alternatively you can use honey or Korean plum extract (Maeshil Cheong))
1/4 1/4 Cup soy sauce
2 tsp 2 Gochugaru (Korean hot pepper flakes)
1 tsp 1 Rice Vinegar
1 tbsp 1 Sesame oil
1 tbsp 1 Sesame seeds
Salt and Pepper to taste
Directions
- Cut the green onions in half and slice thinly once all shredded soak them in cold water for 5 minutes, rinse and drain thoroughly. You can use a salad spinner if you have one.
- Combine the soy sauce, agave syrup (or any other sweetener you prefer using), hot pepper flakes, sesame oil, rice vinegar and sesame seeds mix well and add to the shredded green onions
- Add salt and pepper to taste, and toss the mix to ensure it is evenly distributed and combined.
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Conclusion
That’s it! For the best flavor, make this salad ahead of time and chill it, allowing the onions to soak up all the flavors.
Serve this bright, tangy side alongside sizzling hot pork belly or any Korean barbecue meat. It perfectly counterbalances the rich fattiness. Garnish with more chili flakes and seeds for extra texture and bite.
With this quick green onion salad, your Korean barbecue spread will be complete. Let me know how it turns out!
