Green Onion Relish (Korean)

6 Aug

Last trip to London I found the Korean area in Merton and the best Korean restaurant I’ve been to so far. A small canteen style restaurant, empty when we arrived (I get hungry early), and ques down the street when we left. This was one of the small dishes or banchan we were offered as we sat down. This one is called pajori or pajuhri in Korean. It was so good I had to try and recreate it with our garden onions once i got back home. It is a lovely dish, simple clean flavours and very easy to prepare. Serve with other small dishes Korean style or as a small side dish or relish to add a lovely touch to any meal.

Wash and trim the onions into 6-8cm lengths then carefull slice into thin threads or shreds, what the French call julienne. Drop the onions into a large bowl of cold water and leave for 20 minutes this will make them crisper and less pungent.

Mix the rest of the ingredients to your taste, use a mild or hot chilli flakes, and balance the sugar to the heat of the chilli and salt of the soy. Season with a good dash of sesame oil and sprinkle with freshly toasted sesame seeds. Serve immediately or it can be kept for a few days in the fridge, the relish will wilt but it will still taste great.

  • soy sauce
  • pepper flakes
  • sugar
  • toasted sesame seeds
  • sesame oil

Garden Note
I always have green onions in the garden although I don’t bother to grow the traditional ‘spring onions’; in autumn/winter/spring we have the Amish and Walking Onions, in spring the overwintered onions and onion blancs, and then in summer and autum the thinings from the new crops of white onions and red torpedos.

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