Article by Gil "hannaone"
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Image by hannaone: Pajeori.

 Pajeori (파절이)

Pajeori, a seasoned green onion condiment, is a great addition to Korean BBQ, particularly alongside grilled pork belly (Samgyeopsal). Its tangy taste adds a delicious touch to non-marinated meats. This popular side dish pairs well with various grilled meats such as steaks, pork chops, burgers, and more.
This salad needs to be prepared fresh, and dressed just before serving. In fact, it is a good idea to serve the dressing in a separate bowl so that people can dress it themselves as needed.

Recipe Type: Banchan   Servings: 4

Ingredients
1 bunch medium (about 6 or 7 each, or about 3 ounces US) green onions

Dressing:
2 teaspoons coarse gochugaru (chili flakes)
2 teaspoons sesame oil
1 teaspoon sesame seeds
1 teaspoon lemon juice
1 teaspoon vinegar
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon bokbunjaju (Black Raspberry Wine) (optional)

NOTE: If serving dressing on the side, a double batch is recommended to make sure there is enough for everyone

Directions
Start this shortly before the meal is to be ready.
Trim green onions as needed to remove root ends and any discolored leaves.
Wash well in cold water.
Slice the green onions in half length wise, then lay flat side down and slice into very thin strips, also lengthwise.
Rinse gently in cold water, then soak in cold water for about ten to 15 minutes.

Mix lemon juice, vinegar, soy sauce, sugar, and wine in a small bowl. Stir until sugar dissolves. Add sesame oil, gochugaru, and sesame seeds and mix well.
Let stand at least 15 minutes.

Drain the green onion, rinse one more time in cold water, then gently shake them.
Place into a bowl and dress just before serving, or place the bowl on the table with tongs and dressing in a separate bowl so that each person can dress as needed.