Best 2 Scallion Salad Korean Recipes
Scallion salad, a staple side dish in Korean cuisine, is a refreshing and flavorful dish that combines the sharp bite of scallions with a variety of other ingredients. Typically served as a banchan, or small side dish, scallion salad is also a popular filling for wraps and other dishes. This versatile dish can be made with a variety of ingredients, including sesame seeds, soy sauce, vinegar, and gochugaru (Korean chili powder), allowing for endless variations. From the basic scallion salad to more elaborate versions with additional vegetables and proteins, this article offers a collection of easy-to-follow recipes that will guide you through the process of making this delicious and versatile Korean side dish.
Check out the recipes below so you can choose the best recipe for yourself!
SCALLION SALAD WITH SESAME
Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue. Serve this easy, crisp side with grilled pork belly.
Provided by Susan Kim
Time 15m
Yield Makes about 2 cups
Number Of Ingredients 6
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.
SAMGYEOPSAL
This pork belly dish is less a recipe and more a road map to dinner. A chill way to have Korean barbecue at home, samgyeopsal, or "three-layer meat," refers to pork belly's fat cap and the two leaner layers of meat below it, one light and one dark. Crisp slivers of pork are wrapped in various lettuces and dabbed with doenjang honey and punchy slivers of raw garlic. The lightly peppered, vinegared freshness of pa muchim, an all-occasion scallion salad often served with the grilled meats at Korean barbecue restaurants, is a welcome accompaniment to rich foods like fried or rotisserie-style chickens, pan-seared pork chops, and grilled bulgogi, galbi and samgyeopsal. Don't skip the sesame oil dipping sauce; its nuttiness lets the pork belly shine.
Provided by Eric Kim
Categories dinner, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the pa muchim: In a medium bowl, toss to combine the scallions, vinegar, gochugaru, sesame oil and sugar. Season to taste with salt and pepper; set aside.
- Prepare the samgyeopsal spread: Wash and dry the lettuces and arrange on a large platter. Thinly slice the garlic cloves and place on a small plate, scooching the slices to one side. Make the doenjang honey by dabbing the doenjang onto the other side of the plate and drizzling the honey over the doenjang. Make the dipping sauce by adding 1 teaspoon salt and a generous grind of black pepper to 4 small dishes (or however many are dining); drizzle each dish with 1 tablespoon sesame oil.
- Cook the pork belly: Heat a large skillet over medium-high. Add half of the pork belly and cook, stirring occasionally, until the edges are crispy and lightly browned but the centers are still plump and meaty, 5 to 7 minutes. Transfer to a towel-lined platter. Drain the fat from the pan and discard. Repeat with the remaining pork belly. Serve immediately with bowls of fresh white rice.
- To eat, dip the fried pork belly into the dipping sauce, then place on a lettuce leaf. Smear some of the doenjang honey onto the pork belly, top with a slice of raw garlic and a small chopstickful of pa muchim. Fold the lettuce wrap into a bundle and eat. Chase with the white rice. Another lovely thing to do: Dip the lettuces into the doenjang honey or dipping sauce, and eat them like crudités between bites of crispy pork belly.
Tips:
- Use fresh, high-quality ingredients: The freshness and quality of your ingredients will greatly impact the taste of your scallion salad. Use fresh scallions, preferably organic, and make sure they are crisp and green. Choose a good quality soy sauce and sesame oil, as these ingredients will also contribute to the overall flavor of the dish.
- Cut the scallions thinly: Thinly sliced scallions will help to release their flavor and make them more tender. You can use a sharp knife or a mandoline to slice the scallions.
- Soak the scallions in cold water: Soaking the scallions in cold water for 10-15 minutes will help to remove their bitterness and make them more crisp.
- Use a variety of seasonings: In addition to the basic ingredients, you can also add a variety of seasonings to your scallion salad to enhance its flavor. Some popular seasonings include garlic, ginger, red pepper flakes, and sesame seeds.
- Serve the salad immediately: Scallion salad is best served immediately after it is made. This will help to preserve its freshness and flavor.
Conclusion:
Scallion salad is a simple but delicious dish that is perfect for any occasion. It is a great way to use up fresh scallions, and it can be easily customized to your own taste. With its bright flavors and crisp texture, scallion salad is sure to be a hit with everyone who tries it. Give this recipe a try the next time you are looking for a quick and easy side dish or appetizer.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
