Pa-jeori (Korean Green Onion Salad)

Pa-jeori is a Korean salad made with finely chopped spring onions (scallions), then seasoned with a spicy and tangy sauce. Very popular in Korea, it traditionally accompanies Korean barbecue, providing a refreshing contrast.

It's a delicious dish, well-balanced between the spiciness of gochugaru, the acidity of vinegar, and the natural sweetness of spring onions. The very fine texture of the spring onion absorbs the seasoning particularly well, making it a quick and effective dish!

Ingredients (2–4 people)

• 200 g spring onions
• 2 tbsp soy sauce
• 2 tbsp gochugaru (Korean chili flakes)
• 2 tbsp vinegar (e.g., apple cider vinegar)
• 2 tbsp sugar
• 2 cloves garlic, finely minced
• 2 tsp sesame oil
• 1 tsp salt

🍳 Preparation

1. Cut the spring onions into 10 cm pieces, then finely slice them lengthwise to create thin strips.
   

1. Place them in a large bowl with all the other ingredients.

1. Gently mix by hand for 2 to 3 minutes until the spring onions soften and are well coated with the sauce.
2. Serve immediately as a side dish.

🍳 Koreastore Tip

Pa-jeori is best enjoyed with samgyeopsal (grilled pork belly): it provides a fresh and tangy touch that perfectly balances fatty meats.

To cut thin strips of spring onions (almost like threads), cut the spring onion into 10 cm pieces, then cut each piece in half lengthwise. Open each half-piece, inner side down, and cut more easily this way.

You can adjust the level of spice according to your tolerance, or slightly reduce the vinegar for a milder version. In this version, I used Korean white balsamic vinegar, which is sweeter, and the result was very successful!

Finally, for a more "French" version, add some shredded lettuce to the preparation to alternate textures!