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Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4 - 6

This green onion salad is a popular side dish for Korean barbecue. Before mixing all the ingredients, the green onions are soaked in ice water for half an hour, which helps them curl and removes bitterness, creating a mellower flavor. Quick, fresh, and tangy, this pamucchim salad can be served as is with grilled meats or wrapped in lettuce leaves.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 bunches green onions, cut into 1/4-inch-thick strips (about 3 cups)
3 Fresno peppers, very thinly sliced
1 small onion, thinly sliced
1/3 cup fish sauce
1/3 tbsp. sesame oil
3 tbsp. l. rice vinegar
2 tbsp gochukaru (Korean chili pepper)
1/4 cup toasted sesame seeds, coarsely ground

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green onions, chili pepper, vegetable relish, fish sauce, sesame oil, rice vinegar, sesame

Cooking the dish according to the recipe:

Place the green onions in a large bowl and cover with ice water. Let sit for 30 minutes.
Drain and pat dry the green onions with paper towels. Combine the green onions in a large bowl with the French pepper and onion.

In a medium bowl, combine the fish sauce, sesame oil, rice vinegar, and gochukaru pepper. Add everything to the green onions.
Toss the salad to distribute the ingredients evenly. Sprinkle with sesame seeds just before serving. You can crush the sesame seeds in a mortar or grind them coarsely in a spice grinder.

Author of the recipe - Jackie Ji Yoon Park is a nutritionist, culinary stylist, and recipe developer.

Categories:

recipe / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Korean cuisine