Bold flavors and crisp textures define this Korean Green Onion Salad, a perfect side dish that packs a punch. Whether you’re a Korean cuisine aficionado or a newbie, this recipe is straightforward, delicious, and sure to impress.
Why This Recipe Works
- The combination of fresh green onions and a tangy, slightly sweet dressing creates a refreshing contrast that’s hard to resist.
- It’s incredibly versatile, serving as the perfect accompaniment to grilled meats or as a standalone salad.
- Preparation is a breeze, requiring no cooking and just a handful of ingredients.
- The salad’s crisp texture and vibrant flavors make it a standout dish at any meal.
Ingredients
- 1 bunch green onions (about 10-12), thinly sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1/2 tsp red pepper flakes (optional for heat)
Equipment Needed
- Mixing bowl
- Whisk
- Measuring spoons
- Knife
- Cutting board
Instructions
Prepare the Green Onions
Start by washing the green onions thoroughly under cold water. Pat them dry with a clean towel. Using a sharp knife, slice the green onions thinly, about 2 inches in length, ensuring you include both the white and green parts for a variety of textures and flavors.
Make the Dressing
In a mixing bowl, combine the soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes if using. Whisk these ingredients together until the sugar is completely dissolved. This creates a balanced dressing that’s tangy, sweet, and slightly spicy.
Combine and Toss
Add the sliced green onions to the bowl with the dressing. Using a pair of tongs or your hands, gently toss the green onions until they’re evenly coated with the dressing. This ensures every bite is flavorful.
Let It Marinate
Allow the salad to sit for at least 10 minutes before serving. This marination time lets the flavors meld together and the green onions to slightly soften, enhancing the overall texture and taste of the salad.
Garnish and Serve
Just before serving, sprinkle the toasted sesame seeds over the salad for an added nutty flavor and a bit of crunch. Serve immediately for the best texture and flavor.
Tips and Tricks
For an extra crunch, consider adding thinly sliced cucumbers or radishes to the salad. If you’re not a fan of heat, omit the red pepper flakes or replace them with a pinch of black pepper for a different kind of spice. To make the salad ahead of time, prepare the green onions and dressing separately and combine them just before serving to maintain the crispness of the onions.
Recipe Variations
- Add shredded carrots or cabbage for additional color and crunch.
- Incorporate a tablespoon of gochujang (Korean chili paste) into the dressing for a deeper, spicier flavor profile.
- Top with grilled chicken or tofu to turn the salad into a main dish.
- Use honey instead of sugar for a natural sweetness.
- Add a splash of lime juice for an extra tangy kick.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the components ahead of time, but for the best texture, combine the green onions and dressing no more than an hour before serving. The onions will start to wilt if left in the dressing for too long.
Is there a substitute for rice vinegar?
Apple cider vinegar or white wine vinegar can be used as substitutes for rice vinegar, though the flavor will be slightly different. Rice vinegar is milder and slightly sweeter, which is why it’s preferred in this recipe.
How spicy is this salad?
The spiciness can be adjusted to your liking. The red pepper flakes add a mild heat, but you can increase or decrease the amount based on your preference, or omit them entirely if you prefer a non-spicy version.
Summary
This Korean Green Onion Salad is a vibrant, flavorful dish that’s easy to prepare and versatile enough to accompany a variety of meals. With its crisp texture and tangy dressing, it’s sure to become a favorite.