Korean Green Onion Salad Food

KOREAN SPICY GREEN ONION SALAD

Steps:

• Rinse thoroughly the thinly sliced green onion in running cold water for 2 to 3 mins. (This is to remove the slimy surface). Drain/Remove the excess water on the green onion. (I just shook the strainer over the sink a couple of times).
• Mix the green onion with the dressing lightly but thoroughly. (You will want to wear a food handling glove).
• Serve it on a plate.

PAJEORI KOREAN SPICY SEASONED GREEN ONION SALAD | PAMUCHIM 파절이 파무침

Steps:

• Thinly slice your green onions. I use this tool. A green onion slicer.
• Place the thinly sliced green onions in a bowl of cold water.
• Add remaining ingredients to a small mixing bowl to make Pamuchim Green Onion Vinaigrette.
• Pour Pamuchim Green Onion Vinaigrette over thinly sliced scallions.
• Serve and Enjoy!

KOREAN SALAD WITH SESAME DRESSING

Steps:

• Wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. Slice the white parts of the green onions lengthwise into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl.
• In a small mixing bowl, whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes.
• Directly before serving, pour the dressing over the lettuce and green onions in the salad bowl and toss to coat.

SCALLION SALAD WITH SESAME

Steps:

• Place 1 bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise, in a medium bowl of ice water and soak at least 10 minutes and up to 1 hour. Drain and pat dry with paper towels.
• Transfer scallions to a clean medium bowl. Add 2 tsp. gochugaru (coarse Korean red pepper powder), 2 tsp. toasted sesame oil, and 2 tsp. toasted sesame seeds and toss gently to combine.
• Just before serving, drizzle in 2 tsp. unseasoned rice vinegar and season with kosher salt; toss to combine. Do ahead: Scallion salad (without vinegar and salt) can be made 1 hour ahead. Cover and chill.

SPICY SCALLION AND ONION SALAD

Steps:

• Place onion and scallions in a medium bowl of cold water. Chill until scallions curl, at least 20 minutes.
• Meanwhile, whisk gochugaru, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon water in a medium bowl. Let sit, whisking occasionally, until sugar is dissolved and sauce looks shiny, about 10 minutes.
• Drain onion and scallions and spin in a salad spinner or pat dry. Transfer to bowl with gochugaru sauce. Add vinegar and toss to coat; season with salt and pepper.
• Do ahead: Onion and scallions can be soaked 1 day ahead. Keep chilled.

KOREAN CUCUMBER SALAD

Steps:

• In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
• Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.