Cut the bonito into 5-7-mm wide pieces (you can also use bonito that's been sliced for sashimi). Thinly cut the green onion along the grain, then soak for 10 minutes in water. Drain the moisture in a strainer.
Combine all the ingredients in a bowl and mix together. Or, drizzle the sauce on top, as shown in the picture. It's a thick sauce, so it works nicely as a dressing.
Sashimi Salmon version: This is a salad made with salmon, red onions, and fresh basil, also made with the sauce as a dressing.
Story Behind this Recipe
Even a person who doesn't like blueback fish liked this dish. I used stock vinegar gochujiang as a dressing. Late season bonito is more delicious than early season bonito in September. This is a bonito variation that's a bit different from usual for this season.
Korean all-purpose seasoning can be stored in the refrigerator for up to 1 month, so it's pretty convenient to mix up a batch. Just toss it in as a dressing! To keep the crisp feel of the green onions, toss with the dressing right before serving.