Scallions / spring onionsEasy to find
For each Korean green onion stalk: 2–3 scallions
Thinner and milder — add them a minute later so they don't turn mushy.
▼ milder
Ingredient guide
Green onion 대파
Korean green onion (daepa) is a long, thick scallion with a white base and a juicier, sweeter bite than the slim spring onions in most Western stores. It goes into stews and soups as an aromatic and is sliced raw over finished dishes.
Taste
Fresh and mildly sweet with a gentle onion bite that mellows when cooked.
What to look for
Long, thick stalks with firm white bulbs and fresh green tops. Korean and Asian groceries sell them as daepa; elsewhere, thick scallions or young leeks are the practical stand-ins.
Storing it
Wrap in a paper towel inside a bag in the fridge for 1–2 weeks, or slice and freeze for cooking.
How to find Green onion, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- daepa
- Korean green onion
- large green onion
- 대파
Show this at the shop대파
Where to look
- Korean grocery stores, sold as thick bundles
- Asian supermarkets
- Ordinary supermarkets sell thinner scallions that work as a swap
Watch out for
- Daepa is thicker and sweeter than a regular scallion — use a little more of the thin ones.
- Leeks are a larger, milder swap, not the same thing.
Can't find Green onion? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Leek (white and light green part)Easy to find
Same amount, sliced thin
Sweeter and mellower. Great in stews and broths, a bit soft as a fresh garnish.
▲ sweeter▼ sharp bite
Where to buy it near you
Recipes that use Green onion
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Day-old rice, sour kimchi and a runny egg on top.
Itaewon Class
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The after-closing stew from Park Saeroyi's pub.
