This salad is the most well-known Korean BBQ salad. It pairs very well with meat.

If you can’t buy the pre-sliced green onion, you have to thin slice it using your kitchen knife or a special tool like a green onion slice cutter. You slice it very thinly, lengthwise, like spaghetti.

One thing you should remember when you make this green onion salad is, you should mix the dressing with the green onion just before you’re about to eat. It wilts quickly after cutting.

  • Dressing (mix these in a small bowl)
  • 2 Tbsp soy sauce
  • 1 Tbsp raw sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • 2 tsp Korean chili powder (gochugaru)
  • 2 tsp white vinegar
  • 1 tsp minced garlic
  • 1 t. fish sauce (optional)


1. Rinse thoroughly the thinly sliced green onion in running cold water for 2 to 3 mins. (This is to remove the slimy surface). Drain/Remove the excess water on the green onion. (I just shook the strainer over the sink a couple of times).

2. Mix the green onion with the dressing lightly but thoroughly.  Serve.