Spicy Scallion Salad (Pajori Muchim)
Spicy Scallion Salad (Pajori Muchim)
How to Make Crispy Scallion Salad – Perfect with Grilled Meats
This recipe will guide you to make a wonderfully crisp, spicy, and sweet scallion salad (Pajori Muchim) that perfectly complements grilled meats. When you’re enjoying Korean BBQ or other grilled dishes at home, a refreshing side of pajori cuts through the richness and invigorates your palate. This salad is best enjoyed immediately after preparation, as making it too far in advance can cause it to become limp and watery, diminishing its delightful texture and flavor. It’s incredibly simple to make, making it an ideal side dish for home gatherings or special meals.
Ingredients- 1.5 large green onions (about 160g)
- 1.5 Tbsp gochugaru (Korean chili flakes, fine)
- 2/3 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp brown sugar
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
Cooking Instructions
Step 1
Thoroughly wash the green onions under running water, gently rubbing to remove any dirt or debris, paying attention to the leafy parts. After washing, pat them dry completely with paper towels. You’ll need about 1.5 large green onions, which weighs approximately 160g.
Step 2
Once the green onions are washed and dried, cut them lengthwise into three equal sections. This will make them more stable and easier to julienne.
Step 3
Many supermarkets now sell pre-cut scallion shreds, which are a convenient option if you’re short on time. However, if you frequently make scallion salad at home, investing in a scallion cutter is highly recommended. They are inexpensive and make the julienning process much simpler. When using a scallion cutter, always be mindful of your fingers to avoid injuries.
Step 4
The white parts of the green onions are typically thicker and can be harder to cut evenly. To address this, first, slice these thicker sections lengthwise in half.
Step 5
Now, take the halved white sections and, using the scallion cutter, gently draw it back and forth through the layers. This motion will effortlessly create thin, uniform strands of scallion.
Step 6
With a scallion cutter, julienning about 1.5 large green onions becomes surprisingly quick. I often prepare this salad while my husband grills meat, and I’ve found it’s incredibly fast once you get the hang of it. If you find the raw scallion’s pungency a bit too strong, you can soak the julienned scallions in cold water for about 5 minutes, then drain them thoroughly to mellow out the spiciness.
Step 7
Transfer all the julienned scallions into a spacious mixing bowl. Then, add all the prepared seasoning ingredients. Gently toss everything together until the scallions are evenly coated with the dressing. Be careful not to overmix, as this can make the scallions mushy.
Step 8
Add the brown sugar (1/2 Tbsp), fine gochugaru (1.5 Tbsp), vinegar (1 Tbsp), soy sauce (2/3 Tbsp), sesame oil (1/2 Tbsp), and sesame seeds (1/2 Tbsp) to the bowl. Gently mix everything together, ensuring the dressing evenly coats the scallion strands. You can adjust the amount of vinegar or soy sauce to suit your personal taste.
