Ingredients
- 2 bunches standard scallions (approx. 200–220g)
- 1 tbsp Korean red pepper flakes (Gochugaru)
- 0.5 tbsp sugar
- 1 tbsp vinegar (regular white vinegar or apple cider vinegar)
- 1 tbsp soy sauce
- 0.5 tbsp toasted sesame oil
- 0.5 tbsp toasted sesame seeds
Instructions
- Shred Green Onions: Trim green onions, cut into manageable lengths, and slice lengthwise into thin strips (or pull fork tines down each stalk).
- Optional Water Bath: If the raw bite is too strong, soak shreds in cold water for 5 to 8 minutes, then pat completely dry with paper towels.
- Mix Dressing: In a medium mixing bowl, stir together 1 tbsp gochugaru, 0.5 tbsp sugar, 1 tbsp soy sauce, and 1 tbsp vinegar.
- Toss Gently: Add the dried green onions, 0.5 tbsp sesame oil, and 0.5 tbsp sesame seeds. Toss lightly with fingertips or chopsticks to keep them crisp.
- Serve: Plate immediately alongside grilled pork belly, suyuk, or Korean BBQ meats.
Notes
Toss right before eating: Salt and vinegar draw moisture fast, so toss immediately before serving to keep the scallions crisp.
Dry thoroughly: If soaking in cold water, pat the scallions completely dry so leftover water does not dilute the dressing.
Fork shredding trick: Pulling dinner fork tines firmly down a flat stalk shreds green onions in seconds without a special cutter.
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: korean