Crispy and Tangy Green Onion Salad (Pajeori)
Crispy and Tangy Green Onion Salad (Pajeori)
How to Make the Ultimate Crispy Green Onion Salad
Experience a refreshing crunch with this delightful Pajeori, a Korean green onion salad enhanced with bean sprouts for an extra layer of crispiness and a perfectly balanced sweet and tangy dressing. It’s a vibrant side dish that cuts through richness and elevates any meal.
Main Ingredients- 300g thinly sliced green onions (scallions)
- 500g fresh bean sprouts
Cooking Instructions
Step 1
Start by preparing your green onions. Rinse the thinly sliced green onions (scallions) under cold water and let them soak for about 10 minutes. This step helps to mellow out their pungent flavor, resulting in a milder and crisper bite. After soaking, drain them thoroughly and pat them dry. If the slices are very long, you can snip them into more manageable lengths with kitchen scissors.
Step 2
Next, prepare the bean sprouts. Rinse them well under cold water. Bring a pot of water to a rolling boil, then add the bean sprouts. Cook for about 5 minutes, keeping the lid on, until they are tender yet still retain a satisfying crispness. Overcooking will make them mushy, so aim for that perfect crunch. Immediately drain the cooked bean sprouts and rinse them under cold water to stop the cooking process and cool them down. Ensure they are well-drained before adding to the salad.
Step 3
Now, let’s make the vibrant dressing that brings this salad to life. In a mixing bowl, combine 3 tablespoons of fine gochugaru, 3 tablespoons of soy sauce, 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 tablespoon of fish sauce. Whisk everything together with a spoon until the sugar is completely dissolved and the dressing is well-emulsified.
Step 4
Place the drained green onions and bean sprouts into a large bowl. Pour the prepared dressing over the vegetables. Gently toss everything together using your hands or tongs, ensuring that the dressing coats every strand of green onion and every bean sprout evenly. It’s a good practice to add about three-quarters of the dressing first, taste, and then add more if needed to suit your preference. (This dressing recipe is portioned for 300g of green onions and 500g of bean sprouts).
Step 5
After tossing the salad, taste it and adjust the seasoning if necessary. You might want to add a pinch of salt or a splash more soy sauce depending on your palate. Finally, for a rich aroma and nutty flavor, drizzle in 0.5 tablespoon of sesame oil and sprinkle 1 tablespoon of toasted sesame seeds (or ground sesame seeds). Give it one last gentle toss to incorporate these final additions.
Step 6
Sesame oil adds a wonderful nutty depth to the salad, but it’s completely optional! If you prefer a lighter, brighter taste, feel free to omit it entirely.
Step 7
Imagine this: a perfectly grilled, juicy piece of samgyeopsal (Korean pork belly) with the fat rendered out, topped with a generous helping of this crisp Pajeori. The combination is so addictive; you’ll find yourself wanting to eat endlessly!
Step 8
For a unique twist, try grilling the Pajeori directly on the barbecue grill alongside your meats. The lightly charred green onions and bean sprouts develop a wonderfully smoky flavor, making it a delightful and unexpected side dish. It’s perfect for outdoor gatherings or adding a special touch to your BBQ experience.
