Crisp and Aromatic Spring Onion Salad (Jan-pa Muchim)
Crisp and Aromatic Spring Onion Salad (Jan-pa Muchim)
Crisp Texture and Wonderful Aroma! The Ultimate Spring Onion Salad (Pa Jaeragi) Recipe
Perfect as a side dish for grilled meats or as a topping for bibimbap! A simple spring onion salad that highlights the fresh flavors of young green onions.
Main Ingredients- 1 bunch young green onions (about 100g)
Seasoning Ingredients- 1.5 Tbsp soy sauce
- 1 Tbsp tuna extract (for enhanced umami!)
- Pinch of sugar (adjust to taste)
- 1.5 Tbsp sesame oil
- 1.5 Tbsp red pepper flakes (gochugaru)
- Pinch of sesame seeds (for nutty flavor)
- 1.5 Tbsp soy sauce
- 1 Tbsp tuna extract (for enhanced umami!)
- Pinch of sugar (adjust to taste)
- 1.5 Tbsp sesame oil
- 1.5 Tbsp red pepper flakes (gochugaru)
- Pinch of sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
Carefully trim any yellow or wilted leaves from the fresh young green onions and wash them thoroughly under running water to remove any dirt or debris. Gently shake off excess water or let them drain in a colander until sufficiently dry. Cut them into bite-sized pieces, about 5-7 cm long, and place them in a wide bowl.
Step 2
Add all the seasoning ingredients to the bowl with the prepared young green onions. Combine the soy sauce, tuna extract, sugar, red pepper flakes, sesame seeds, and sesame oil all at once.
Step 3
Gently toss the ingredients by hand or use a spatula to mix them with the spring onions, ensuring the seasoning is evenly distributed without crushing the delicate greens. It’s crucial that the seasoning coats the spring onions thoroughly. Taste and adjust seasoning if needed, adding more soy sauce for saltiness or a little more sugar for sweetness to suit your preference.
Step 4
Transfer the well-mixed spring onion salad to a serving dish. This salad is a fantastic accompaniment to grilled meats or delicious when mixed with warm rice. It’s best enjoyed fresh, as it can become soggy over time, so it’s recommended to mix it just before serving.
