Active Time

　　5 minutes

　　Total Time

　　15 minutes

　　Soaking the scallions for this salad in ice water before dressing them checks a few boxes: The cold water makes the scallions super crunchy, mellows their oniony pungency, and delightfully curls the thin strips. Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue. Serve this version with grilled pork belly (or your favorite grilled protein) and kimchi to stuff into each piece of red leaf lettuce. (It’s easy to scale up for a crowd too.)

　　Get the full menu and tips for our Korean Barbecue Disco Party here →

　　

Ingredients

Makes about 2 cups

　　1 bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise

　　2 tsp. gochugaru (coarse Korean red pepper powder)

　　2 tsp. toasted sesame oil

　　2 tsp. toasted sesame seeds

　　2 tsp. unseasoned rice vinegar

　　Kosher salt

　　

Step 1

Place 1 bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise, in a medium bowl of ice water and soak at least 10 minutes and up to 1 hour. Drain and pat dry with paper towels.

　　

Step 2

Transfer scallions to a clean medium bowl. Add 2 tsp. gochugaru (coarse Korean red pepper powder), 2 tsp. toasted sesame oil, and 2 tsp. toasted sesame seeds and toss gently to combine.

　　

Step 3

Just before serving, drizzle in 2 tsp. unseasoned rice vinegar and season with kosher salt; toss to combine.

　　Do ahead: Scallion salad (without vinegar and salt) can be made 1 hour ahead. Cover and chill.