Pa Muchim, also known as Scallion Salad, is a refreshing and flavorful Korean side dish made with scallions, also known as green onions. This salad is simple to prepare and serves as a perfect accompaniment to a variety of Korean dishes, especially grilled meats. Its tangy, slightly spicy flavor profile adds a delightful contrast to richer dishes, making it a popular choice for Korean BBQ.
Why You'll Love This Recipe:
Quick and Easy: Ready in under 15 minutes, making it perfect for busy weeknights.
Healthy and Fresh: Made with fresh scallions and wholesome ingredients.
Versatile: Pairs well with grilled meats, rice dishes, and more.
Burst of Flavor: Combines savory, spicy, and tangy flavors.
Key Ingredients:
Scallions: The main ingredient, providing a crisp and fresh texture.
Gochugaru: Korean red pepper flakes that add mild heat and vibrant color.
Sesame Oil and Seeds: Add a nutty, aromatic finish to the salad.
Soy Sauce and Vinegar: Provide savory and tangy notes, balancing the flavors.
Pa Muchim (Scallion Salad) Recipe
Pa Muchim (Scallion Salad) is a traditional Korean side dish made primarily from scallions, also known as green onions. This salad is characterized by its fresh, tangy, and slightly spicy flavor, making it a perfect accompaniment to a variety of Korean dishes, especially grilled meats like Korean BBQ.
Prep Time10mins
Cook Time5minutesmins
Servings: 4
Ingredients
2 bunches of scallions (about 16-20 scallions)
1 tablespoon gochujang (Korean red pepper flakes)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
2 cloves garlic, minced
1 tablespoon sesame seeds
Optional: 1 small carrot, julienned (for added color and texture)
Instructions
Wash the scallions thoroughly under cold water. Pat them dry with paper towels.
Trim the root ends and any wilted parts of the green tops.
Cut the scallions into 2-3 inch pieces. If the white parts are thick, slice them in half lengthwise to match the thinness of the green parts.
If using a carrot, peel it and cut it into thin julienne strips.
In a large mixing bowl, combine the gochujang, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic.
Mix well until the sugar is dissolved and all ingredients are well combined.
Add the prepared scallions (and carrots, if using) to the bowl with the dressing.
Toss everything together gently to ensure the scallions are evenly coated with the dressing.
Sprinkle the sesame seeds over the salad and give it a final toss.
Transfer the salad to a serving dish.
Serving Suggestions:
As a Side Dish: Serve alongside grilled meats such as bulgogi, galbi, or any Korean BBQ dish.
With Rice: Pair with steamed rice and other banchan (side dishes) for a complete meal.
In Wraps: Use as a topping for lettuce wraps or as an ingredient in bibimbap (Korean mixed rice).
Tips for the Best Pa Muchim:
Freshness is Key: Use fresh, crisp scallions for the best texture and flavor.
Adjust Spice Level: Modify the amount of gochugaru to suit your spice preference.
Serve Immediately: Pa Muchim is best served fresh, as the scallions will start to wilt if left too long.
Enjoy this easy and delicious Pa Muchim recipe as part of your next Korean meal. Its bright and bold flavors are sure to enhance any dish it's paired with!
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