Step 1

Cut the green onions or leeks in half lengthwise, but only up to the white part (Leave the green part as is). If using Asian leeks, remove the hard, stiff core in the center of white part. Flatten the green onions or leeks on a cutting board, and use a green onion shredder to shred them thinly into 2-3 inch lengths. Alternatively, you can slice them thinly with a knife.

Step 2

Soak the shredded green onions or leeks in cold water with 1 teaspoon of vinegar for 5 minutes. Drain the water and remove any excess moisture using a salad spinner.

Step 3

In a large mixing bowl, combine the green onions or leeks with soy sauce, gochugaru (Korean chili flakes), sugar, vinegar, Korean plum extract (if using), sesame oil, and toasted sesame seeds. Using kitchen tongs or chopsticks, lightly toss everything together until the ingredients are well combined.

Step 4

Serve the green onion salad with your favorite Korean grilled meats or other main dishes.