Pa muchim (Scallion Salad)
User Reviews
4.8
Pa muchim (Scallion Salad)
Description
Pa muchim consists of medium scallions sliced crosswise and lengthwise into long, thin pieces. After soaking in cold water to mellow bitterness and enhance crispness, the scallions are drained thoroughly. The dressing typically mixes gochugaru (Korean chili powder), toasted sesame oil, and sesame seeds which coat the scallions evenly, delivering a smoky, spicy, and nutty taste.
A second dressing option adds soy sauce, vinegar, and sugar, balancing heat with umami, acidity, and sweetness for a more complex flavor profile. This salad is usually served fresh as a condiment or side dish to Korean meals, pairing well with grilled meats or rice dishes. The preparation brings out the sharpness of the scallions while tempering it with well-rounded seasonings.
Ingredients
- 3 to 4 scallion medium
Option 1
- 2 teaspoons gochugaru
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
Option 2
- 2 teaspoons gochugaru
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 2 teaspoons soy sauce
- 2 teaspoons vinegar
- 1 teaspoon sugar
Instructions
- Cut the scallions crosswise into about 4-inch lengths. Thinly slice each piece lengthwise.
- Soak the scallions in cold water for about 10 minutes. Drain well.
- Option 1: Add the gochugaru, sesame oil, and sesame seeds and toss well.
- Option 2: Right before serving, add the soy sauce, vinegar, and sugar to Option 1 and toss well.
User Reviews
Overall Rating
4.8
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