Most Korean restaurants serve this green onion salad, known as pajori, as a side dish (or banchan), but the dish’s balance of sweet and spice makes it a great accompaniment to numerous other grilled foods.
What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.
Game plan: Toss the scallions with the dressing within 20 minutes of eating; otherwise they’ll wilt.
This recipe was featured as part of our Korean barbecue menu.
- Yield: 6 to 8 servings
- Difficulty: Easy
- Total: 5 mins
- Active: 5 mins
- 2 tablespoons Korean red pepper powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/4 cup rice vinegar
- 1 teaspoon toasted sesame oil
- 12 ounces small scallions, ends trimmed and cut into 2-inch pieces (about 4 cups)
- Place crushed red pepper, salt, and sugar in a large nonreactive bowl and whisk to combine. Add vinegar and sesame oil and whisk to incorporate.
- Add scallions and toss to coat thoroughly. Serve immediately.