Korean Green Bean Salad with Vinegar and Onion

Prep Time 10

Cook Time 5

Total Time 15

Course Side Dish

Cuisine Korean

Servings 4

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)

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.

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.

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.

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.

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.

Before serving, sprinkle with sesame seeds and scallions if desired. Serve chilled or at room temperature.