Shin Dong-min's Sweet, Sour, and Spicy Super Simple Pajeori
A 5-minute scallion salad that tames the sharpness of scallions with vinegar and soy sauce, whetting the appetite.
Ingredients needed 2 servings
Recipe
Cooking tips
- Pajeori will wilt and release too much water if dressed in advance, so for the crunchiest, most delicious result, toss it right before grilling the pork belly or just before eating.
- If you prefer a tangier flavor, you can slightly increase the amount of vinegar to suit your taste.
Recommended for
- Those who need a refreshing salad to cut the richness of grilled pork belly.
- Those who want to recreate the taste of Korean BBQ restaurant pajeori in an instant without complicated seasoning blends.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Okjubu's Super Simple Pa-jeori Muchim
- Baek Jong-won's Spicy and Sour Golbaengi Muchim
- Aha Bujang's Spicy and Sour Musaengchae
- Yeo Kyung-ok's Spicy Chomyeon
- Kim Dae-seok's Restaurant-Style Soup Pa Jeolli
- Ttukdak Hyung's Korean BBQ-Style Soybean Sprout and Scallion Salad
- Kim Dae-seok's Lettuce, Perilla Leaf, and Scallion Salad
- Ttukdak Hyung's Soybean Sprout Scallion Salad with Frozen Pork Belly Grill
- Lee Yeon-bok's Simple Napa Cabbage Stir-fry
- Lim Sung-geun's Simple Radish Salad
