10-Minute Korean Scallion Salad (Pajeori)

In Korea, meat dishes like grilled pork belly or boiled pork (Suyuk) are almost always served alongside vegetable side dishes like well-fermented kimchi or pickled onions to balance the richness.

However, properly fermented kimchi or pickled vegetables require aging time, so they are rarely sitting in the fridge of someone living solo.

That is where this 10-minute Korean scallion salad (Pajeori) comes in (it is also the most common side dish served at Korean BBQ restaurants). With zero wait or fermentation time, you simply slice, season, and toss it right before serving for a fresh, crisp side that cuts straight through rich, fatty meat.

Quick Overview

• Prep Time: 8 mins
• Cook Time: 2 mins
• Servings: 2 serving
• Difficulty: Easy

Ingredients & Substitutions

Main Ingredients

• 2 bunches standard scallions (approx. 200–220g)
• 1 tbsp soy sauce
• 1 tbsp vinegar (regular white vinegar or apple cider vinegar)
• 0.5 tbsp sugar 
• 1 tbsp Korean red pepper flakes (Gochugaru)
• 0.5 tbsp toasted sesame oil
• 0.5 tbsp toasted sesame seeds

Step-by-Step Cooking Guide

Step 1. Prep and Shred the Scallions

• Wash the scallions thoroughly, trim the roots and wilted ends, and shake off any excess water. Cut into manageable lengths, then thinly slice lengthwise. If you prefer fresh scallions with their natural sharpness, use them right away. If the raw taste feels too strong, soak the shredded scallions in cold water about 8 minutes, then drain thoroughly before seasoning.
• Shredding Tip: If slicing round scallions thinly with a knife is difficult, lay the stalk flat on a cutting board and pull the tines of a fork down the length several times to shred it into strips, then cut across to your preferred size.

Step 2. Combine the Seasoning

• In a medium bowl, combine 1 tbsp Korean red pepper flakes (Gochugaru), 0.5 tbsp sugar, 1 tbsp soy sauce and 1 tbsp vinegar. Stir lightly to mix.

Step 3. Toss and Serve

• Add the shredded scallions to the bowl with the seasoning, then drizzle in 0.5 tbsp toasted sesame oil and sprinkle 0.5 tbsp toasted sesame seeds. Toss gently with your fingers or chopsticks, lifting the scallions lightly so they stay crisp and do not bruise.
• Timing Tip: Once salt and vinegar touch the scallions, moisture draws out quickly and makes them limp. Always toss this salad right before serving.
• Taste Tip: In Korea, Pajeori is rarely eaten on its own. It is meant to be paired with rich meats—serve it alongside this [1-Bowl Microwave Suyuk] or [One-Pan Korean Beef Pancakes (Yukjeon)] to cut through the fat and add a fresh, crisp bite.

10-Minute Korean Scallion Salad (Pajeori)

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Print Recipe

Make pajeori, a Korean scallion salad, in 10 minutes. A crisp side dish to serve alongside Korean BBQ or suyuk (Korean boiled pork)

• Total Time: 10 minutes
• Yield: 2 servings

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

1. Shred Green Onions: Trim green onions, cut into manageable lengths, and slice lengthwise into thin strips (or pull fork tines down each stalk).
2. 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.
3. Mix Dressing: In a medium mixing bowl, stir together 1 tbsp gochugaru, 0.5 tbsp sugar, 1 tbsp soy sauce, and 1 tbsp vinegar.
4. 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.
5. 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