Spring Onion / Scallion
Spring Onion / Scallion: what every chef needs to know
Spring onion, sometimes called green onion or scallion, is one of the most widely used vegetables in Korean cuisine. In Korean: pa (파). The entire plant is used — both the white onion section (stronger, more pungent) and the green stalks (fresh and softer). In Asian cuisine, spring onion is never underestimated as a flavouring: it is a base ingredient in marinades (bulgogi, galbi), as a banchan vegetable (pa-kimchi, pa-namul), as the main ingredient in pajeon (spring onion pancake) and as a garnish over virtually every Korean dish.\n\nin commercial kitchens, spring onion is inexpensive, quick to prepare and extraordinarily versatile. Raw-sliced over soups and BBQ; fried as pajeon base; blanched as namul; marinated as pa-kimchi. Store in the refrigerator in a plastic bag (moist but not wet) for up to 1 week; or standing in a glass of water like flowers.
Spring Onion / Scallion: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central #11291; RIVM NEVO 2021 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central #11291; RIVM NEVO 2021.
Spring Onion / Scallion: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
savoury Korean pannenkoek with spring onion as main ingredient. often aangevuld with seafood (haemul pajeon). crispy exterior, soft interior. traditional served at makgeolli (rijstwijn) as Korean volksgerecht.
Zeevruchtenvariatie of pajeon with shrimp, squid and mussels through the batter. the combination of seafood and spring onion makes This one of the most gewaardeerde Korean straatgerechten.
thin strips grilled rundermarinade (bulgogi) are always served with finely sliced spring onion as fresh garnish. the spiciness of raw spring onion balances the sweet-savoury bulgogi-flavour.
Spring Onion / Scallion: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Rijstemeel (25% of the flour) provides the characteristic crispy crust That only Korean pancakes have.
Kneus the spring onion light for the marinating — zo come the smaakstofjen sneller vrij.
the balance gochugaru/soy sauce determines of This a fresh of spicy side dish is. Begin with 1:2 ratio.
Spring Onion / Scallion: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Spring Onion / Scallion: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Spring Onion / Scallion: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Spring Onion / Scallion: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the traditional begeleider of pajeon: the borreling and light acidity of makgeolli contrast perfect with the vette, crispy pannenkoek.
- Inje makgeolli
- Jeju makgeolli
the karakteristieke peperigheid and kruidigheid of Grüner Veltliner reflecteert the green notigheid of spring onion in pajeon.
- Wachau
- Kamptal
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Spring Onion / Scallion
How do you prepare Spring Onion / Scallion professionally?
The primary professional technique for Spring Onion / Scallion is Pajeon (spring onion-pannenkoek) at 180°C bakken for 4 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Spring Onion / Scallion contain allergens?
Spring Onion / Scallion is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Spring Onion / Scallion?
Spring Onion / Scallion provides 32 kcal, 1.8g protein and 0.2g fat per 100g raw product. Source: USDA FoodData Central #11291; RIVM NEVO 2021.
When is Spring Onion / Scallion in season?
Spring Onion / Scallion is in season in Northern Europe during Mar, Apr, May, Jun, Jul, Aug. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
