Korean leek (daepa / Welsh onion)

대파 daepa / 長ねぎ naganegi

Flavor and role

A thick green onion; the white part is sweet and aromatic, the green part fragrant. It turns sweet when cooked.

Typical dishes and uses

Kimchi jjigae, broths for soups and stews, scallion oil for stir-fries, garnish for beef noodle soup.

Substitutes

Leek 1:1 (mainly the white part); 2-3 scallions = 1 Korean leek.

Storage

Wrap in newspaper and refrigerate 1-2 weeks. Sliced and frozen, it keeps 1-2 months and goes straight into soups and stir-fries.

Main countries

Korea · Japan · China

Used in this book

Kimchi Jjigae (Kimchi Stew)Mapo TofuBeef EmpanadasBulgogi (Korean Marinated Beef)Taiwanese Beef Noodle Soup (牛肉麵)Bandeja PaisaBossam (Korean Boiled Pork Wraps)Budae-jjigae (Korean Army Base Stew)Dak-kalguksu (Korean Chicken Knife-Cut Noodle Soup)Dakbokkeumtang (Korean Spicy Braised Chicken)Dakgalbi (Spicy Stir-Fried Chicken)Doenjang Jjigae (Soybean Paste Stew)Galbi-jjim (Braised Beef Short Ribs)Gamjatang (Korean Pork Bone and Potato Stew)Jeyuk Bokkeum (Spicy Korean Stir-Fried Pork)Pork and Napa Cabbage Jiaozi (Boiled Dumplings)Jjajangmyeon (Korean Black Bean Noodles)Jjamppong (Korean Spicy Seafood Noodle Soup)Mul-naengmyeon (Cold Buckwheat Noodles in Icy Beef Broth)Homemade Shoyu RamenSamgyetang (Korean Ginseng Chicken Soup)Shabu-ShabuSukiyakiSundubu Jjigae (Spicy Soft Tofu Stew)Tteokbokki (Spicy Rice Cakes)Tteokguk (Korean Rice Cake Soup)Twice-Cooked Pork (Hui Guo Rou)Yakitori (Chicken and Leek Skewers with Tare)Bandeja Paisa de Lujo with Carne en Polvo and Meaty ChicharrónBandeja Paisa Burrito with Hogao Salsa (Colombian × Mexican)Bandeja Paisa Loaded Fries with Avocado CremaBone Broth Red-Braised Beef Noodle SoupBeef Noodle TsukemenRed-Braised Beef Rice BowlSpiced Bossam with Sweet-Spicy RadishGarlic-Soy Bossam Rice BowlBudae Jeongol with Brisket Broth and Aged Chilli PasteHand-Cut Dak-kalguksu in Clear Chicken BrothPerilla Oil Chicken Bibim-Kalguksu BowlSeared Chicken Thigh Dakbokkeumtang with Homemade Chilli OilPear-Marinated Crispy-Skin Iron-Pan DakgalbiDan Dan Noodles with Aromatic Red Oil and Fresh Sesame PasteBeef Brisket Doenjang Jjigae with Rice-Water StockTucumán-Style Knife-Cut Beef EmpanadasRich Perilla Gamjatang with Seasoned Napa GreensMala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)Juicy Crisp-Lattice Gyoza (Hanetsuki)Pear-Marinated Smoky Jeyuk BokkeumGanjjajang with Pork Shoulder and Crispy Fried EggSmoky Seafood Jjamppong with Homemade Chili OilFiery Jjamppong Seafood Fried RiceCrispy Pork Belly and Aged Kimchi Butter Fried RiceAged-Kimchi Pork Belly Jjigae with Anchovy BrothAuthentic Sichuan Mapo Tofu with Toasted PeppercornPyongyang-Style Mul-naengmyeon with Brisket and ShankTokyo-Style Clear Chicken Shoyu RamenJeju-Style Thick-Cut Pork Belly with Anchovy DipHoney-Soy Pork Belly Leek Roll SkewersRich Double-Stock Samgyetang with Chestnuts and Pine NutsDashi Shabu-Shabu with Homemade Ponzu and Egg ZosuiKansai-Style Sukiyaki with Marbled BeefSukiyaki CarbonaraSeafood Sundubu with Scallion Chili OilCrispy-Skin Teriyaki Chicken with Charred NegiBeef Brisket Tteokbokki with Chili Oil and Jammy EggsClear Brisket Broth Tteokguk with Traditional GarnishesCharcoal Yakitori Duo: Salt Negima and Tsukune

Updated 2026-10-10