Sweet and Sour Pajeori (Seasoned Green Onion Salad)
A seasoned large green onion salad tossed lightly on the spot with gochugaru and vinegar.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
The pungency of large green onions pairs with a vinegar and soy sauce seasoning, making it a great match for rich grilled meats. Because shredded green onions wilt quickly, the trick is not to mix the sauce beforehand, but to toss it gently right before eating. Any leftover pajeori is also great to use in fried rice with aged sour kimchi.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Shredded green onions200 g
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Vinegar2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds
- Do not cut the large green onion completely in half; cut only about halfway through to the core and remove the inner core. If the core is tough or fibrous, use it for making broth; if it is tender and soft, you can use it in other soups or seasoned side dishes.
- The green parts of the large green onion do not have a core, so you can roll and shred them as they are; because they have slippery sap, rinse them in cold water, drain thoroughly, and then season.
- It is also delicious tossed this way using the same amount of garlic chives.
Steps
1. Do not slice the large green onion all the way through; cut it about halfway in to the core.
2. Remove the inner core.
If the core is tough or fibrous, use it for making broth,
and if it is soft and tender, you can use it in other soups or seasoned side dishes.
3. Roll it up lengthwise and hold it tightly so it does not unravel...
4. Shred it thinly.
The green parts of the large green onion have no core, so just roll and shred them as they are, and since they have slippery sap,
rinse them in cold water, drain thoroughly, and then season.
5. Add the shredded green onions and all the seasoning ingredients...
6. Toss gently so they do not wilt.
It is also delicious tossed this way using the same amount of garlic chives.
If you mix the seasoning in advance for pajeori, it clumps up and does not blend well with the green onions, and the onions get bruised while tossing, so it is easier to add the seasoning ingredients directly and toss.
Also, because it wilts quickly, it is best to toss it right before serving.
Refreshing pajeori is quickly complete.
Ppunwife's tips
- If you mix the seasoning in advance for pajeori, it clumps up and does not blend well with the shredded green onions, and the onions get bruised while tossing, so it is easier to add the seasoning ingredients directly and toss.
- Because it wilts quickly, it is best to toss it right before serving at the table.
FAQ
Can I substitute other vegetables instead of large green onions?
You can use the same amount of garlic chives and toss them with the same seasoning for a delicious dish.
Why do you toss the ingredients directly instead of mixing the sauce in advance?
If you mix the seasoning beforehand, it clumps together, does not coat the shredded green onions evenly, and can bruise the onions as you toss them, so it is best to add the seasoning ingredients directly and toss.
How do you handle the slippery sap on the green leaf parts of the large green onion?
Once you shred the green parts, rinse them in cold water, drain the water thoroughly, and toss them in the seasoning.
Is there a way to use up leftover pajeori?
You can stir-fry it on the grill with grilled pork belly, aged sour kimchi, and rice to make pork belly kimchi fried rice, which is not greasy and very delicious.
