Korean Spicy Scallion Salad (Pa-jeori) | Easy Homemade Recipe
This Pa-jeori recipe is all about balance: spicy, tangy, a touch sweet, and finished with nutty sesame oil. Best of all, it’s fast. If you can slice scallions and stir a dressing, you can make this.
The key is timing. Toss the scallions right before you eat so they stay crunchy and fresh—just like the Korean BBQ spots.
What is Pa-jeori?
The flavor profile is bright and addictive: sweet tangy savory with a gentle heat, plus that crisp scallion bite that cuts through rich foods beautifully. It’s especially popular as a Korean BBQ side dish, but it’s just as good with grilled vegetables, tofu, or mixed into rice bowls.
What You’ll Need to Make Pa-jeori Recipe
Tools & equipment (quick checklist):
- Sharp knife and cutting board (or a mandoline for super-thin slicing)
- Mixing bowl (medium)
- Small bowl or measuring cup (for mixing dressing)
- Kitchen shears (to snip scallions into bite-size lengths)
- Colander/sieve (if rinsing or soaking scallions)
- Measuring spoons
Pantry staples you’ll use often in Korean cooking:
- Gochugaru (Korean red pepper flakes)
- Soy sauce
- Vinegar (white, apple cider, or distilled)
- Sugar and/or a mild syrup (corn syrup or honey)
- Toasted sesame oil
- Toasted sesame seeds
Why You’ll Love Pa-jeori
There's something special about pa-jeori that makes it a staple in Korean cuisine. For one, it's incredibly easy to make - just mix, toss, and serve! The simplicity of the recipe belies the depth of flavor you get from the "golden ratio" dressing. And the best part? It's just as delicious at home as it is at your favorite Korean restaurant.
I also love that pa-jeori is a chameleon of a dish. It's perfect as a side dish to balance out the richness of grilled meats, but it's also amazing as a topping for rice bowls or as a mix-in for wraps. And because it's so easy to scale up or down, you can make it for a quick weeknight dinner or for a big gathering with friends and family.
But what really sets pa-jeori apart is its refreshing crunch. The combination of thinly sliced scallions, tangy dressing, and nutty sesame oil is absolute magic. It's the perfect antidote to a long day, and it's sure to become a favorite in your household.
Ingredients
Scallions
- 2 large bunches scallions (about 5–6 packed cups very thinly sliced)
- Cold water, for soaking (optional)
The 1:1:1:1 dressing (golden ratio)
Use equal parts of each category:
- Gochugaru
- Vinegar
- Soy sauce
- Sweetener (use sugar, syrup, or a mix)
For the amount above (5–6 cups scallions), a great starting point is:
- 3 Tbsp gochugaru
- 3 Tbsp vinegar
- 3 Tbsp soy sauce
- 3 Tbsp sweetener total (for example: 1 1/2 Tbsp sugar + 1 1/2 Tbsp corn syrup or honey)
Finish
- 2 Tbsp toasted sesame oil
- 1 Tbsp toasted sesame seeds
Method
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Prep the scallions. Thinly slice the scallions lengthwise into fine shreds (or into very thin rounds if that’s easier). If you want a milder bite, soak in cold water for 5–10 minutes, then drain very well.
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Dry thoroughly. Shake off excess water and pat dry if needed. (Extra water will dilute the dressing and soften the salad.)
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Mix the dressing first. In a mixing bowl, whisk together gochugaru, vinegar, soy sauce, and sweetener using the 1:1:1:1 ratio until the sugar dissolves and the dressing looks evenly blended.
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Add scallions and snip. Add the scallions to the bowl. Use kitchen shears to cut them into bite-size lengths (this makes pa-jeori much easier to eat).
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Toss right before serving. Gently toss with your hands or tongs for 10–15 seconds, just until coated.
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Finish with sesame. Drizzle in the sesame oil, toss once more, then sprinkle with sesame seeds.
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Serve immediately for the best crunch and fresh scallion aroma.
Serve this pa-jeori alongside your Korean BBQ at Home guide, a classic ssamjang recipe, or fresh Korean lettuce wraps (ssam) for a complete spread.
Tips, Variations & Serving Suggestions
- Keep it crisp: Make the dressing in advance, prep the scallions in advance, and toss at the last second.
- Adjust heat easily: Use less gochugaru for mild, or add a bit more for a spicier Korean green onion salad.
- Turn it into a topping: Pile pa-jeori onto grilled chicken, grilled beef, roasted mushrooms, or pan-seared tofu.
- Make it a meal: Add it to a rice bowl with cucumbers and a fried egg.
“Bibimbap-Style Bowl” or “Korean Cucumber Salad (Oi Muchim)”
Frequently Asked Questions
Can I make this Pa-jeori recipe ahead of time?
You can mix the dressing and prep the scallions ahead, but for the best crunch, toss them together right before serving.
How do I store leftover Korean scallion salad?
Store leftovers in an airtight container in the fridge and eat within 1–2 days. The scallions will soften over time, but the flavor is still great as a topping for rice bowls.
What’s the key to that Korean BBQ side dish taste?
Two things: the classic 1:1:1:1 dressing ratio (gochugaru, vinegar, soy sauce, sweetener) and mixing everything right before eating so the scallions stay crisp.
What kind of vinegar works best?
Most clear, clean-tasting vinegars work well, such as white vinegar or apple cider vinegar. This Pa-jeori recipe is very forgiving.
Can I use regular onions instead of scallions?
Scallions are the signature here for that fresh, crisp bite. If you use onions, slice them extremely thin and expect a sharper, heavier flavor than classic pa muchim.
Frequently Asked Questions
If you’ve been looking for the bright, craveable salad served at Korean restaurants, this Pa-jeori recipe is the one to keep on repeat. Remember the golden rule—1:1:1:1—and toss right before serving for maximum crunch.
For a full Korean home-style spread, pair it with your site’s Kimchi, Ssamjang, or Korean Cucumber Salad, For tips on choosing and using gochugaru, check this guide to Korean chili flakes from a reputable Korean cooking source.
