Korean Spicy Green Onion Salad

by Monica Bennion on August 1, 2015

6.7 oz. thinly sliced green onion

2 tbsp. soy sauce
1 tbsp. raw sugar
1 tbsp. sesame oil
1 tbsp. sesame seeds
2 tsp. Korean chili powder (Gochugaru)
2 tsp. white vinegar
1 tsp. minced garlic

Rinse the thinly sliced green onion thoroughly with cold water for 2 to 3 minutes.  Drain and remove the excess water on the green onion.

Mix the green onion with the dressing lightly but thoroughly.  You’ll want to wear food handling gloves for this step.

Cover and set aside.  If making ahead of time, remove from fridge and warm to room temperature before serving.

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