This green onion salad is traditionally eaten with Korean grilled BBQ meat. It also makes a tasty addition to bibimbap, rice and noodle bowls, Korean tacos, sandwiches, and wraps. Don't dress the salad until right before serving so it retains its crunch.

Korean food is an often-requested family favorite in our house. Find more of my Korean recipes here: Korean recipe index

Step-by-step photos for making
Korean Spicy Scallion Salad

Step 1. ASSEMBLE THE INGREDIENTS (look in Asian aisle of grocery store):

• scallions (same as green onions)
• roasted sesame seeds
• rice vinegar
• gochugaru red pepper powder
• sesame oil
• soy sauce
• sugar

view on Amazon:  toasted sesame oil,  low sodium soy sauce,  rice vinegar, roasted sesame seeds, Korean red pepper powder (gochugaru)

Step 2. CUT ONIONS: Cut green and white onion parts julienne-style in long thin 4-5" strips. Use a very sharp knife or one of these cutters--pictured below. 

• I have a separate post and video with more detail about preparing the scallions. Check it out here: Easy Green Onion Curls

View my handy-dandy scallion cutter on Amazon. This inexpensive tool makes it fast and easy to cut long thin shreds of green onions.

Step 3.  SOAK ONIONS: Immerse cut green onions in a bowl of ice water for 20-30 minutes until curled. Drain and pat dry, or spin dry in salad spinner. (NOTE: This can be done ahead. Wrap the scallion curls in a paper towel, place them in a plastic bag or container, and keep them in the refrigerator. They should be good for 2-3 days.)

Step 4. MIX SAUCE: In separate small bowl, add soy sauce, vinegar, sesame oil, gochugaru, sugar, sesame seeds; stir to combine. (NOTE: This may be prepared ahead and added to the onion curls right before serving.)

Step 5. COMBINE AND SERVE: Just before serving, drizzle sauce over onions. Toss with fork until evening mixed. (NOTE: Do not dress onions ahead to prevent wilting.) 

That's all there is to it! This can be served as a side to accompany virtually any Korean meal. I also like to add it to sandwiches and wraps.

MAKE-AHEAD TIP (up to 24 hours ahead): Prep onions (steps 2 and 3 above), wrap in paper towel, insert in plastic bag and refrigerate. Combine sauce ingredients (step 4 above) cover and refrigerate. Toss onions and sauce together just before serving.

A NO-WILT OPTION: The soy sauce and vinegar are what make the scallions wilt more quickly. You can leave those out entirely if you need the salad to hold up without wilting for a longer time. 

Delicious in Korean rice or noodle bowls. Before everyone was working remotely, I periodically prepared lunch for the hungry crew at my sons' company Less Annoying CRM located in downtown St. Louis. This scallion salad was among the items included on a make-your-own Korean rice or noodle bowl buffet. 

Here are some of my other Korean recipes I included in the buffet. It was a hit!

• Korean Beef Bulgogi
• Korean "Beef" Bulgogi (vegan)
• Korean Spicy Pork
• Korean Sticky Chicken
• Korean Kimchi Slaw
• Korean Glass Noodles with Vegetables
• Everyday Korean Sauce
• Spicy Mayo Sauce
• Spicy Korean Bibimbap Sauce
• Korean Sesame Seed Cookies

Make it a Yummy day!

Monica

Print recipe Pin recipe on Pinterest

Korean Spicy Scallion Salad

By Monica              Servings: makes 2 cups

Ingredients

• 8 green onions, same as scallions (use both green and white parts), cut julienne in long thin 4-5" strips
• 1 1/2 teaspoons soy sauce
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon sesame oil
• 2 teaspoons gochugaru (Korean coarse red pepper powder)
• 1 1/2 teaspoons sugar
• 1 teaspoon sesame seeds

Directions

1. CUT ONIONS: Cut green and white onion parts julienne-style in long thin 4-5" strips.

2. SOAK ONIONS: Immerse cut onions in bowl of ice water for 20-30 minutes until curled. Drain and pat dry, or spin dry in salad spinner.

3. MAKE SAUCE: In separate small bowl, add soy sauce, vinegar, sesame oil, gochugaru, sugar, sesame seeds; stir to combine.

4. COMBINE AND SERVE: Just before serving, drizzle sauce over onions. Toss with fork until evening mixed. (NOTE: Do not dress onions ahead to prevent wilting.)

MAKE-AHEAD TIP (up to 24 hours ahead): Prep onions (step 1 above), wrap in paper towel, insert in plastic bag and refrigerate. Combine sauce ingredients (step 2 above) cover and refrigerate. Toss onions and sauce together just before serving.

A NO-WILT OPTION:
The soy sauce and vinegar are what make the scallions wilt more quickly. You can leave those out entirely if you need the salad to hold up without wilting for a longer time.

Print recipe Pin recipe on Pinterest