There’s something uniquely satisfying about cold Korean side dishes—the kind you can spoon onto a warm bowl of rice or eat straight from the fridge as a snack. This Korean Green Bean Salad with Vinegar and Onion is exactly that: light, tangy, slightly sweet, and delightfully crisp. It brings out the fresh flavor of green beans while infusing them with a bright punch of vinegar, thinly sliced onions, and just a hint of sesame. Whether you're pairing it with grilled meats, tofu, or simply enjoying it as part of your banchan lineup, this salad fits beautifully into a repertoire of healthy Korean dishes and makes a compelling addition to your collection of side dishes Korean cuisine is known for.
Korean Green Bean Salad with Vinegar and Onion
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Korean
Large pot To quickly blanch the green beans while preserving their crunch and color.
Colander or strainer For draining the beans and shocking them with cold water.
Mixing bowl A medium-sized one for tossing everything together.
Knife and Cutting Board For slicing onions and prepping green beans.
Tongs or Salad Servers To gently toss the beans with the dressing.
- Green beans – 1 lb trimmed. You can also use asian green beans or chinese green beans if you want a slightly more fibrous texture.
- White onion – ½ medium thinly sliced into half-moons
- Rice vinegar – 3 tablespoons for that clean, mellow acidity
- Soy sauce – 2 tablespoons adds umami depth
- Sesame oil – 1 tablespoon toasted preferred
- Garlic – 2 cloves finely minced (for classic garlic green beans flavor)
- Sugar – 1 teaspoon to balance the vinegar
- Gochugaru Korean red pepper flakes – 1 teaspoon, optional for a subtle kick
- Salt – to taste
- Sesame seeds – 1 tablespoon toasted, for garnish
- Scallions – 2 sliced thin (optional)
Blanch the green beans
Bring a pot of salted water to a boil. Once boiling, toss in your trimmed green beans. Cook for just about 2-3 minutes until the beans turn bright green and become tender-crisp.
Shock and drain
Immediately drain the beans and plunge them into a bowl of ice water. This stops the cooking and locks in their vibrant color and crisp texture. Let them sit for about 2 minutes, then drain thoroughly.
Slice the onions
While the beans are cooling, thinly slice your onion. If raw onion is too harsh for your liking, you can soak the slices in cold water for 5 minutes and drain them to mellow the bite.
Prepare the dressing
In a mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, garlic, sugar, gochugaru (if using), and a pinch of salt. Taste and adjust the balance—if you like it tangier, add a splash more vinegar; if you prefer more sweetness, another pinch of sugar will do.
Combine and toss
Add the green beans and sliced onion to the dressing. Toss gently until everything is evenly coated. Let the salad sit for at least 10 minutes to let the flavors meld—longer is even better.
Garnish and serve
Before serving, sprinkle with sesame seeds and scallions if desired. Serve chilled or at room temperature.
Pairings
This Korean green bean salad pairs wonderfully with many main dishes and other banchan. Here are some suggestions:
- Protein mains: Grilled bulgogi, baked tofu, or seared mackerel all go beautifully with this salad. You can also try it alongside spicy gochujang green beans or grilled chicken for a layered bean side experience.
- Other side dishes: Serve it with a Korean cucumber side dish or a Korean bean sprout side dish to build out a full Korean meal. The combination of textures—crunchy, juicy, and chewy—keeps the meal exciting.
- Asian noodle recipes: This dish provides a refreshing counterpoint to rich or spicy noodle bowls like japchae or sesame soba.
- Rice dishes: Of course, steamed white rice is a perfect companion. But you could also try it with multigrain rice or even sticky rice for something different.
- Fusion ideas: Add it as a topping to a rice bowl with teriyaki tofu or use it as a component in a banh mi-style sandwich with grilled pork.
FAQs
1. Can I use frozen green beans?
Yes, frozen green beans can work in a pinch. Just blanch them for a minute less than fresh ones. However, fresh beans deliver the best crunch and flavor.
2. Is there a way to make this spicy?
Absolutely. Add more gochugaru or even a touch of gochujang to the dressing for that iconic Korean heat. You can thin gochujang with vinegar or soy sauce to help it blend in more easily.
3. Can I make this ahead of time?
Yes! This salad actually tastes better after it’s had time to sit. You can make it up to a day in advance and store it in the fridge. Just give it a toss before serving.
4. Can I use other types of beans?
You can experiment with japanese green beans or even long beans if you prefer. Just adjust the blanching time accordingly. This base dressing also works well if you're wondering how to cook green beans with miso—just replace the vinegar with white miso paste diluted with warm water for a new twist.
5. Is this salad part of a traditional Korean meal?
While this specific combination isn’t one of the classic banchan, it takes inspiration from Korean cold dishes that balance acidity and freshness. It sits comfortably beside more traditional options and can be adapted with typical Korean pantry ingredients.
