Pajeori (Korean Scallion Salad)

This makes a tasty garnish/condiment for rice bowls. Drying off the scallions after their ice water bath is a bit of a pain, but otherwise it's very easy. Adjust the gochugaru according to your taste. I made it extra mild to accommodate the Kidlet.

Pajeori

Slightly adapted from Woks of Life

Ingredients

• 8-10 scallions
• 1 Tbsp. light soy sauce
• 1 tsp. sugar
• 1 tsp. sesame oil
• 2-4 tsp. gochugaru
• 1 Tbsp. toasted sesame seeds

Directions

1. Cut the scallions into 5cm lengths and then jullienne and place immediately into a bowl of ice water.
2. Let soak in ice bath for 10 minutes.
3. Remove scallions from ice bath and dry off (either with paper towels or using a salad spinner).
4. Toss scallions with soy sauce, sugar, sesame oil, gochugaru, and sesame seeds.