If you like Korean BBQ, you’ve most likely seen this popular banchan (side dish). In Korean, this is called Pa Muchim, which means “mixed scallions”. This side dish is the perfect pairing for grilled meats such as pork belly or in lettuce wraps.
You can sometimes find the green onion pre-sliced at your local Korean market or you can use a green onion cutter to do it yourself. If you don’t have this tool, you can easily use a knife to slice the green onions thinly.
What you’ll need to make this at home:
- green onions/scallions
- soy sauce
- rice vinegar
- sugar
- gochugaru
- sesame oil
- toasted sesame seeds
How to make Korean Scallion Salad:
Thinly slice your rinsed scallions lengthwise and soak them in an ice bath for 10-15 minutes. This prevents the sliced scallion from wilting and gives it a nice crunchy texture. Drain the scallions.
In a shallow bowl, combine sesame oil, soy sauce, sugar, gochugaru, rice vinegar, and sliced scallions.
Toss the scallions in the sauce and mix well. Garnish the scallion salad with toasted sesame seeds and enjoy!
Tips and Tricks!
- Mix the sauce and sliced scallions right before you are about to serve! The scallions tend to wilt pretty quickly, so mixing it right before you serve will guarantee a crispier, fresher salad!
- If you think you will make this salad often— buy this green onion cutting tool. It will save you tons of time and is worth every penny for me! You can also find this in almost any Korean market.
- If you want to make this ahead, I would store the green onion and sauce separately. Pour the dressing/sauce over the sliced scallions just before serving!
- This salad is best paired with grilled meats such as pork belly (samgyupsal), grilled brisket (chadol baegi), and bulgogi!
Video Tutorial
Ingredients
- 6 scallions
- ½ tablespoon rice vinegar
- ½ tablespoon sugar
- 1 tablespoon gochugaru (Korean chili pepper powder)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon toasted sesame seeds (optional)
Instructions
- Thinly slice scallions lengthwise and soak for 10-15 minutes in an ice bath.
- Drain the scallions.
- In a shallow bowl, combine the sesame oil, soy sauce, sugar, rice vinegar, gochugaru, and sliced scallions.
- Toss the scallions in the sauce and mix well. Garnish with toasted sesame seeds and enjoy with grilled meats or in lettuce wraps!
