What can be “healthy and refreshing” with a Sam gyup sar (grilled pork belly) meal? Soju? Yes, soju is refreshing but it’s not something that Top Chef Korea cooks. Soju is something that Top Chef Korea’s executive dishwasher drinks after a long day. Green Onion Salad is a healthy and refreshing sidedish for Sam gyup sar and many other meat dishes. It saves us from drowning to the bacon fat and redeems us from our own guilty consciousness. Trust me.
Serving Size: 2 people
Total Time: 1.5 hours
3-5 stalks of green onions
1 lettuce leaf
2 tablespoons of soy sauce
2 tablespoons of vinegar (white)
2 tablespoons of sugar
2 tablespoons of water
(optional) 2 teaspoons of chili pepper
(optional) 2 teaspoons of sesame oil
Green onions – Shred it thin and long. Rinse in cold water multiple times to remove the slimy stuff. Soak it under cold water for an hour or more to soften its sharp taste. Click here for our posting on Sam Gyup Sar and green onion slicer we got from Korea!
Onion – Using mandolin or food processor, slice it very thin. Rinse in cold water multiple times and soak it for an hour or more to soften its sharp taste.
Lettuce – Rinse in cold water and drain completely. Cut it to bite size.
Dressing – Mix all ingredients. If you want it to be more spicy and red (remember, green onion and onions are already spicy), add chili peppers. You can use Korean chili pepper flakes (goh-choo-gah-roo) or crushed red chili peppers (the one you use for pizza). I personally prefer for the latter for this salad. Sesame oil is also optional.
1. Drain green onions and onions completely so that it won’t water down the salad. Use your salad spinner or paper towel to completely remove excess water.
2. Add the dressing and mix everything gently. Serve immediately.