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Epicurious

Scallion Salad With Sesame

5.0

(2)

A plate of Korean scallion salad with serving chopsticks.
Photo by Joseph De Leo, Food Styling by Susan Kim

Soaking the scallions for this salad in ice water before dressing them checks a few boxes: The cold water makes the scallions super crunchy, mellows their oniony pungency, and delightfully curls the thin strips. Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue. Serve this version with grilled pork belly (or your favorite grilled protein) and kimchi to stuff into each piece of red leaf lettuce. (It’s easy to scale up for a crowd too.)

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