It’s officially grilling season, and no K-BBQ is complete without some scallion salad! This simple banchan is offered at Korean restaurants to add some extra flavor or zing to your meat, and now you can make it in two different styles for the most immersive K-BBQ experience at home. Easy to throw together in minutes, choose between a sweet soy sauce version or a peppery one with a slight kick!
First, soak the shredded scallion in cold water for about 10 minutes to reduce the spiciness. Then, remove it from the water and set aside.
For Spicy Scallion Salad: Thoroughly mix soy sauce, gochugaru, sugar, tuna fish sauce, green plum syrup, and sesame oil. Drizzle this mixture on top of the scallions and combine well. Finally, add some roasted sesame seeds to complete the spicy version of the salad.
For Soy Sauce Based Scallion Salad: Combine soy sauce, rice vinegar, green plum syrup, sesame oil, and sesame seeds thoroughly. Toss this mixture with lettuce and scallions, then enjoy it with your K-BBQ!