25676 Korean Scallion Salad 5 mins 5 mins 6 to 8 servings Fri May 29 13:50:00 -0700 2009 Fri Jul 17 16:52:28 -0700 2009 Easy Korean CHOW http://www.chow.com/recipes/25676 Fri, 17 Jul 2009 23:52:28 GMT A staple of Korean barbecue A staple banchan (side dish) with Korean barbecue. 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 crushed red pepper or kochukaru is what gives kimchee its spiciness and distinctive flavor. 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.

]]>
  • 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.
    • ]]>     http://www.chow.com/assets/2009/07/korean_scallion_salad_290.jpg Aida Mollenkamp 49 Soup/Salad/Sandwich 2 tablespoons Korean crushed red pepper**

    ]]>     301 1 teaspoon kosher salt

    ]]>     298 1 teaspoon granulated sugar

    ]]>     1/4 cup rice vinegar

    ]]>     300 1 teaspoon toasted sesame oil

    ]]>     54 12 ounces small scallions, ends trimmed and cut into 2-inch pieces (about 4 cups)

    ]]>     2395 aida mollenkamp 1 chow 4033 korean 435 vegetarian 388 healthy 5005 cheap 23680 affordable 38 budget 332 vegan 460 condiment 392 side dish 1619 omnivore 8548 no fuss 695 quick 836 adventurous 393 exotic 644 summer 1026 hot weather 645 poolside 745 ethnic 497 asian 765 outdoors 747 grilling 833 bbq 1054 barbecue