Kim Dae-seok's Pajeori
Special scallion salad made without sesame oil for a non-greasy, clean taste, using a golden ratio of red pepper powder and vinegar to perfectly cut through the richness of meat.
Ingredients needed 2 servings
Recipe
Cooking tips
- The key is not to add sesame oil. Sesame oil can make the pajeori slimy and greasy when eaten with meat. Here, it's dressed simply with soy sauce and vinegar for a clean taste.
- Rather than using a mandoline slicer, press the green onions with a knife and slice them thinly by hand. This preserves the texture and juices for a much better flavor.
- If the green onions aren't thoroughly drained, the sauce won't adhere and the dish will taste bland. Be sure to drain them completely in a colander.
Recommended for
- For those looking for the best side dish to accompany fatty meats like grilled pork belly or pork shoulder.
- For those who want a refreshing, tangy scallion salad that isn't heavy or greasy.
- For those who want to learn a golden-ratio dressing that's more addictive than the pajeori at barbecue restaurants.
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