Pa muchim is a classic Korean side dish (banchan). You'll find this refreshing green onion salad served alongside more banchan in Korean restaurants. But it's equally delicious on top of noodles or rice bowls.
Servings4
Ingredients
- 6 ounces green onions , about 4 large green onions
Green onion salad dressing
- 2 tablespoon soy sauce , light or all-purpose
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons gochugaru (Korean chilli flakes), optional
- 2 teaspoons sugar
- ½ tablespoon sesame seeds , toasted
Instructions
- Slice each green onion in half – keeping the root intact. Place the halves flat-side down on a cutting board. And slice it into thin strips with a green onion shredder or a sharp knife, starting at the root. Cut any long strips into smaller pieces, roughly 3 inches (7 cm) long. Discard the scallion root. Then place the sliced green onions in a bowl of ice-cold water for 5 minutes while you make the dressing.
- In a large mixing bowl, whisk together the salad dressing ingredients.
- Drain the green onions and gently pat them dry with a clean kitchen towel. Add them to the dressing and lightly toss to coat.
Notes
- If you're worried the green onion salad will be too spicy, start with half the gochugaru. Then taste the dressing before adding the remaining chilli flakes.
- The salad is best served fresh. If you want to get ahead, store the dressing and sliced green onions in separate airtight containers and only mix before serving. But you can refrigerate leftovers in a clean airtight container for up to 3 days and stir it into cooked dishes like noodles or egg-fried rice.