Seasoned spring onion with seaweed is a simple yet flavour-packed Korean side dish that brings freshness, nuttiness, and umami to your table in just minutes. Lightly blanched spring onions are tossed with roasted seaweed, fragrant sesame oil, and freshly ground sesame seeds, creating a refreshing banchan that pairs perfectly with rice. This quick and budget-friendly recipe is ideal for everyday meals when you want something healthy, vibrant, and full of flavour.
In Korean cuisine, small side dishes like this play a big role in balancing a meal, offering contrast in texture and taste. This dish highlights the natural sweetness of spring onions, softened just enough through quick blanching to remove sharpness while keeping a slight crunch. The nutty aroma of freshly ground sesame seeds elevates the dish, while seaweed adds a subtle ocean-like umami. Choosing young, firm spring onions with bright green tops ensures the best flavour and texture. It’s also a great make-ahead dish that holds well in the fridge, making it perfect for meal prep or adding variety to simple rice-based meals.
Key Ingredients & Their
Roles
• Spring onion (scallion) → Fresh, slightly sweet base with
a mild crunch
• Seaweed (nori) → Adds umami and a light ocean flavour
• Ground sesame seeds → Nutty richness and texture
• Sesame oil → Fragrant, toasty depth
• Salt → Enhances and balances all flavours
Recipe Details
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Cuisine: Korean
Estimated Calories: ~180 kcal per serving
Serving Size: 2–3 servings
π Ingredients
- 450
g (1 lb) spring onion (scallion), cut into 4–5 cm (1.5–2 inch) pieces
- 5
sheets nori (seaweed), cut into bite-size pieces
- ½
tsp salt (adjust to taste)
- 3
tbsp (30 g / 1 oz) ground sesame seeds
- 1
tbsp (15 ml / 0.5 fl oz) sesame oil
π¨π³ Instructions
- Prepare
Spring Onion
Wash spring onions thoroughly to remove any dirt.
Cut into 4–5 cm (1.5–2 inch) lengths.
- Blanch
the Spring Onion
Bring a pot of water to a boil (100°C / 212°F).
Add the white parts first, then the green parts.
Blanch for about 10 seconds only—do not overcook. - Cool
Quickly
Transfer immediately to cold water to stop cooking.
Gently drain excess water—do NOT squeeze too hard to avoid slimy texture.
- Mix
Seasoning
In a bowl, add spring onion, freshly ground sesame seeds, and seaweed.
- Season
Add salt and sesame oil.
Toss gently until evenly coated.
- Serve
Serve immediately with rice as a refreshing Korean side dish.
Tips & Ingredient
Substitutions
• Vegan & gluten-free → This recipe is naturally vegan
and gluten-free
• Extra flavour → Add a small amount of minced garlic or a dash of soy sauce
• Texture upgrade → Lightly toast seaweed for extra crispness
• Time-saving → Use pre-cut seaweed snacks
• Freshness tip → Grind sesame seeds just before use for best aroma
FAQ Section
Can I make this ahead of time?
Yes, you can make it a few hours ahead and store it in the fridge.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days.
Why shouldn’t I squeeze the spring onions?
Squeezing too hard can make them slimy and affect texture.
Can I use dried seaweed flakes instead of nori sheets?
Yes, dried seaweed flakes work well as a substitute.
What can I serve this with?
It pairs perfectly with steamed rice, grilled meats, or other Korean side
dishes.
Wrap-Up
This seasoned spring onion with seaweed is proof that simple
ingredients can create something incredibly fresh and satisfying. It’s quick,
healthy, and the perfect addition to any meal when you need a light, flavourful
side.
How would you customize this dish—add garlic, spice, or keep
it classic?
For more easy Korean recipes, visit π cookwithjuyea.blogspot.com and explore another quick banchan idea to complete your meal.
Keywords (ν€μλ)
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