We usually think of green onions as just a garnish, but did you know they can also be enjoyed as a side dish? Korean green onion salad has a delicious marinade that cuts through the sharpness of the onions. It’s surprisingly refreshing and pairs perfectly with heavy proteins like pork belly. That is why this easy Korean green onion salad is a popular side dish at Korean BBQ spots around the world. Try this simple recipe—it only takes 15 minutes! The hardest part is waiting 10 minutes for the green onions to soak in the ice water bath.
Easy Korean Green Onion Salad Origin
Korea has a long history of turning fresh vegetables into marinated side dishes. Although there isn’t an official “founder,” this popular green onion salad banchan most likely became widespread when Korean BBQ spots rose in popularity during the 1960s and 70s. The Korean translation is ‘pa muchim.’ Pa means ‘green onion’ and muchim means ‘seasoned’ or ‘mixed.’
Ingredients
- Green onions
- 1 tbsp gochugaru
- 1.5 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp honey
- 1/2 tbsp sesame oil
- Sesame seeds
Click on the images for the direct link to the ingredients I used:
Instructions
Shred the green onions and thinly julienne them. Place in an ice water bath for 10 minutes.
In a bowl, mix together the gochugaru, soy sauce, rice vinegar, garlic, honey, sesame oil, and sesame seeds.
Drain the green onions and pat them dry thoroughly.
Toss the green onions with the seasoning paste until well coated.
Enjoy!
Easy Korean Green Onion Salad
Ingredients
- Green onions
- 1 tbsp gochugaru
- 1.5 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1 clove garlic minced
- 1 tsp honey
- 1/2 tbsp sesame oil
- Sesame seeds
Instructions
- Shred the green onions and thinly julienne them. Place in an ice water bath for 10 minutes.
- In a bowl, mix together the gochugaru, soy sauce, rice vinegar, garlic, honey, sesame oil, and sesame seeds.
- Drain the green onions and pat them dry thoroughly.
- Toss the green onions with the seasoning paste until well coated.
- Enjoy!
Easy Korean Green Onion Salad Storage Tips
- Keep in an airtight container in the fridge for 1-2 days. The green onion will lose its crispness quickly.
- Only toss the marinade right before serving.
Ingredient Substitution
Soy sauce –> Tamari, liquid aminos
Rice vinegar –> apple cider vinegar, white vinegar
Honey –> Maple syrup, agave, or sugar
Gochugaru –> Paprika + cayenne mix
Korean Green Onion Salad Tips
Soaking the green onions in ice water makes them crispier and more refreshing. It also softens the sharpness of the spicy onion flavor.
Be sure to pat them dry thoroughly. Excess water will dilute the marinade and make the green onions soggy.
Toss the green onions gently in the marinade. Using too much force may break the delicate strands.
Serve immediately after tossing for the best texture and flavor.
If you expect leftovers, keep the green onions and marinade separate and only combine them right before serving.
If you enjoyed this green onion salad recipe, you might also want to check out my Korean cucumber salad recipe.
Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.
