Never miss a new recipe Subscribe

Korean Spicy Green Onion Salad

77.6K Shares

Make some delicious Korean green onion salad! It’s a popular Korean BBQ side dish!

Korean Spicy Green Onion Salad. This salad is the most well-known Korean BBQ salad. It pairs very well with Korean pork belly | MyKoreanKitchen.com If you like Korean BBQ, you probably have seen this Korean spicy green onion salad before. It is the most well-known Korean BBQ companion salad. Its Korean name is Pajeori (파절이), meaning “seasoned green onion”.

I love having Pajeori with Korean pork belly (Samgyeopsal, 삼겹살) as it spices up the non-marinated meat very well. You can typically buy the pre-sliced green onion, looking like the below picture, from a Korean grocery store or maybe at a Korean butcher. They use a special machine called green onion roll slicer. The green onion comes out like spaghetti noodles. Thinly sliced green onions for salad If you can’t buy the pre-sliced green onion, you have to thin slice it using your kitchen knife or a special tool like a green onion slice cutter. It can take 10 to 15 mins of slicing, depending on your knife skills.

I bought this cutter from a local Daiso store, specifically to make this salad. While there are a few drawbacks, it’s quite convenient to use. Though you need to be very careful when handling it. I found that the green side of green onion is easier to slice than the white side using this cutter.

Cutting green onions using a special green onion cutter
(I made these streaks of green onion myself. It’s not as smooth as the store-bought ones but not bad. hey?)

One thing you should remember when you make this green onion salad is, you should mix the dressing with the green onion just before you’re about to eat. It wilts fast (within 3 to 5 mins). Nonetheless, it will be still delicious! I hope you enjoy my recipe. Your next Korean BBQ should be even more awesome!

P.S. Have too much green onions at hand? Then find out how to store them, so that they can last longer. (I mean like 5 to 6 weeks! & No planting is involved!)

Ingredients for Korean Green Onion Salad (3 to 4 servings)

Korean Spicy Green Onion Salad. This salad is the most well-known Korean BBQ salad. It pairs very well with non-marinated meat (e.g. Korean pork belly) | MyKoreanKitchen.com

*1 Tbsp = 15ml

** If you want to learn more about Korean cooking ingredients, check my 30 essential Korean cooking ingredients list!.

How to Make Korean Green Onion Salad

1. Rinse thoroughly the thinly sliced green onion in running cold water for 2 to 3 mins. (This is to remove the slimy surface). Drain/Remove the excess water on the green onion. (I just shook the strainer over the sink a couple of times). Getting ready green onions for salad 2. Mix the green onion with the dressing lightly but thoroughly. (You will want to wear a food handling glove). Korean Spicy Green Onion Salad | MyKoreanKitchen.com 3. Serve it on a plate. Korean Spicy Green Onion Salad. This salad is the most well-known Korean BBQ salad. It pairs very well with Korean pork belly | MyKoreanKitchen.com


Korean Spicy Green Onion Salad. This salad is the most well-known Korean BBQ salad. It pairs very well with non-marinated meat (e.g. Korean pork belly) | MyKoreanKitchen.com

Korean Spicy Green Onion Salad

How to make Korean green onion salad. This delicious side dish is a perfect companion dish to Korean BBQ!
5 from 12 votes
Print Pin Rate
Course: Appetizer
Cuisine: Korean
Keyword: green onions, salad
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 80kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 190 g green onion (6.7 ounces), thinly sliced

Dressing (mix these in a small bowl)

Instructions

  • Rinse thoroughly the thinly sliced green onion in running cold water for 2 to 3 mins. (This is to remove the slimy surface). Drain/Remove the excess water on the green onion. (I just shook the strainer over the sink a couple of times).
  • Mix the green onion with the dressing lightly but thoroughly. (You will want to wear a food handling glove).
  • Serve it on a plate.

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Sodium: 527mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 9.2mg | Calcium: 59mg | Iron: 1.4mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
77.6K Shares

You May Also Like

Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

34 thoughts on “Korean Spicy Green Onion Salad”

  1. This is exactly like what my mom used to make when we did samgyupsal or chadolbaegi dinners! It took me back to my childhood. I make if for my husband and BIL when we do grilling nights at home. I have to make extra because they’ll just eat it while the meat is cooking. Thanks for bringing back my past to me!

  2. Hi Sue, I have not tried this recipe yet, but I have been using your method of keeping green onions fresh. As we travel in a trailer out on the desert, our fridge is small and is hard to keep things fresh so I do the same thing of wrapping in towel then in plastic wrap. I find it gives tighter wrap, I have keep onions for almost 2 months. I take out what I need and reward. I will try your onion salad this week.

    • Good to hear that my method is keeping your green onions fresh for that long! I hope you enjoy this salad recipe. It’s particularly great with Korean BBQ. 🙂

  3. I’ve made this salad a few times now. I lived in Seoul for 3 years and sometimes you really just need Korean food. It’s delicious, one of my favorites with Korean BBQ. My husband and I frequently host Korean nights for friends and it’s always a hit.

  4. Hey :3 My names Cara and me and my family will try to make a easy Korean BBQ together. I read through most of these and i hope it’ll work out :3 thank you very much for posting helpful post like this :3

  5. We made this dressing but put it over a cabbage cole slaw mix instead of green onions, for a milder side dish. It was great and we’ve already made it multiple times!

  6. Talk about simplicity, talk about deliciousness.

    I made this the other day to accompany Dak Galbi and it was awesome. Definitely a keeper!

    This is what I love about Korean and most Asian cuisine; Banchan. I find it extremely boring being served a single plate with meat and 2 veg. I love having a selection of dishes accompanied by spicy, tangy, crunchy and fresh Banchan, Achaar, Pickles, etc…

    Awesome Sue.

  7. Hi. I’d really like to make this recipe. However, the local soy sauce in my country is made from iodized salt, which, I am not allowed to take. Do you know of any soy sauce made from natural sea salt? Or If this recipe can use salt in water, instead of soy sauce? Thanks!

    • Hi Angela, I use kikoman naturally brewed soy sauce. I do not know whether it’s from iodised salt or not as it doesn’t say that in the label. I haven’t tried it in salt in water either so I can’t tell you whether it will still work or not. (Though I think the taste will be quite different.) Hope this helps!

    • Hi, I’ve tried this recipie without any soy sauce bcoz my brother is allergic to it, and it turned out to be pretty yummy! I just added some more salt and a little bit of sesame oil.

  8. That little gadget you have there.For the spring onions are you selling that?
    Do you no where you can get one online?
    Thank you. Nice little side dish with eggs and meat.

  9. Hi.

    I was wondering if you can also make the recipe

    With samgyupsal with green onion salad

    I would really like to learn it.

    I saw a cooking show- what shall we eat today and they made it but i can’t seem to find the recipe and they only aired it once in channel M so can’t find it again.

  10. Hi, just made this to go with roast loin of pork. I substituted the sugar for sweet chilli sauce. Got one of those mandolins you used in the pics there from Korea but skipped the step of rinsing the 파 , i would do though if i expected it to last long! Great site, look forward to using more of your recipes- the instructions are nice and clear. Thanks =)

    • Your salad must have been extra sweet and spicy with sweet chili sauce. 🙂 Glad you enjoyed it! Yes, the aftertaste of green onion last a long time whether you rinse it or not! Probably the only side effect of this delicious salad. lol 🙂

  11. I super love to have this salad together with Samgyupsal. Thanks for sharing your Korean spicy green onion salad recipe. Now, I know how to make one in the future.

  12. Wondering if you will be putting all of your recipes in a book anytime soon? I am a vegetarian, but lived in Korea once and enjoyed all the veggie meals I bought there. Hope you consider it. Ty.

    • You are too kind, Kathryn! Yes, I will definitely consider your suggestion. There are a few projects I’m working on at the moment. Hopefully I get to share them soon. 🙂

Leave a Comment

NEVER MISS A NEW RECIPE

Join 15,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!