Paganghoe (Green onion bundles)

Paganghoe (Green onion bundles)


1 person made this

About this recipe: This recipe is for a very simple side dish of blanched green onions and a dipping sauce.

Ann Lee Washington, United States

Serves: 4 

  • 4 bunches young green onion (20-24)
  • 1 teaspoon salt
  • 3 cups (750ml) water
  • Sauce
  • 1 tablespoon Korean hot pepper paste
  • 1 tablespoon (15ml) vinegar
  • 1 tablespoon caster sugar

Prep:10min  ›  Cook:5min  ›  Extra time:15min  ›  Ready in:30min 

  1. Boil the water with salt. Cut he heads off the green onions and wash well.
  2. Place the green onion in a bowl and pour the boiling water over the green onions. Leave for 5 seconds and take out and drop into ice water for 10 seconds and squeeze out excess liquid.
  3. Fold the green onion into a double 5cm (2 inch) length and wrap the excess around the middle of the folded green onions. To hide the ends of the green onion use a chopstick to tuck the end into the middle.
  4. Mix the Korean hot pepper paste, vinegar and sugar for the dipping sauce.

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