Crisp & Tangy Scallion Salad (Pajeori)
Homemade Korean BBQ Style Scallion Salad Dressing Recipe (Cham Sauce, Onion Sauce)
Here’s how to easily make the delicious Korean BBQ-style scallion salad dressing you love, perfect for pairing with succulent beef and pork. Its refreshing sweet, sour, and slightly spicy notes cut through richness, making every bite more enjoyable.
Scallion Salad Dressing Ingredients
- Sugar 250ml (approx. 1.25 cups)
- Water 400ml (approx. 1.7 cups)
- Vinegar 300ml (approx. 1.25 cups)
- Soy Sauce 300ml (approx. 1.25 cups)
- Fresh Lemon Juice 3 Tbsp
Cooking Instructions
Step 1
First, prepare the onions, the star of this salad. Peel and thoroughly wash the onions. You can slice them into rounds or halve them and cut into thin strips, depending on your preference. Whichever shape you choose, slicing them thinly is key for better flavor absorption and texture.
Step 2
Removing the sharp bite from the onions is crucial for a balanced flavor. Place the sliced onions in a bowl of cold water. Let them soak for 15-30 minutes, then drain and refill with fresh cold water. Repeat this process several times. *Tip: For a milder, sweeter onion flavor, it’s best to soak them overnight. This ensures the pungent taste is significantly reduced.
Step 3
Prepare your scallions. Trim off the roots and any yellowed leaves, then rinse them thoroughly under running water. Once completely drained, cut them into 3-4 cm (about 1.5-inch) lengths for easy eating.
Step 4
If you’d like to add some color and crunch, prepare a small amount of red cabbage. Remove the outer leaves, wash it well, and shred it as thinly as possible. Aim for a similar quantity to the onions. (This step is optional).
Step 5
For those who enjoy a bit of heat, optionally prepare 1-2 Cheongyang peppers. Remove the seeds and mince them finely to add a delightful spicy kick to the dressing.
Step 6
Combine the well-drained onions, prepared scallions, shredded red cabbage, and minced Cheongyang peppers (if using) in a large bowl. Gently toss them together, being careful not to bruise the vegetables.
Step 7
Now, let’s make the delicious dressing! Measure and combine 250ml of sugar, 400ml of water, 300ml of vinegar, 300ml of soy sauce, and 3 Tbsp of fresh lemon juice in a separate bowl. Whisk or stir until the sugar is completely dissolved and all ingredients are well blended. *Tip: Taste the dressing and adjust the amounts of sugar, vinegar, or soy sauce to your preference. Add more sugar if you like it sweeter, or more vinegar for a tangier taste. This recipe makes a generous large batch, so if you only need a smaller amount, simply halve or quarter all the ingredients while maintaining the same ratios.
Step 8
Pour the prepared dressing generously over the mixed vegetables in the bowl. Gently toss to coat the vegetables evenly. You can serve it immediately, or for an even more developed flavor, chill it in the refrigerator for about 10 minutes before serving. This scallion salad is especially wonderful served with beef or pork, cutting through the richness and enhancing the meat’s flavor. Enjoy your delicious homemade pajeori!
