Paganghoe (Green onion bundles)

    30 mins

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

    Ann Lee

    Washington, United States
    1 person made this

    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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    I served this to some Korean friends as a side dish with the main meal and they loved it. Easy, quick, artistic. You could serve this along side some Pickled Cucumber  -  15 Jun 2011  (Review from Allrecipes AU | NZ)

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