Scallion Salad #cravings


The Koreans does it best. Hands down.

Pa Muchim or Scallion Salad is often served with grilled meat. It is a staple in every Korean BBQ Restaurant.

The dressing is a combination of soy sauce, sugar, sesame oil, sesame seeds, Korean chilli flakes (gochaguru), white vinegar and minced garlic. It’s always best to consume the scallion salad after seasoning it as it will wilt easily once combined with the dressing.

So here’s one Scallion Salad recipe I’ve tried from Hyosung (click to open link to the original recipe).

Pa muchim (Scallion Salad)
Serves 4
  • 3 to 4 medium scallions
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
  • 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.

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