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    Home » Vegetables

    Pa Muchim (Scallion Salad)

    Published 05/15/2016. Updated 04/09/2021

    Jump to Recipe

    Pa muchim is a simple scallion side dish that’s commonly served with grilled meat dishes. So simple and delicious!
    DSC 0813 1 e1463373030274 - Pa Muchim (Scallion Salad)

    What is pa muchim?

    Green onions, also known as scallions, are called pa (파) in Korean. When julienned, they’re called pachae (파채). Pachae muchim (파채무침), also called pa muchim (파무침) or pajeori (파절이), is a seasoned scallion side dish that’s highly popular with grilled meat dishes. It is particularly popular with meat dishes that are grilled unseasoned such as samgyupsal gui. It’s also great with bossam or my slow cooker pork belly (samgyupsal).

    Pachae muchim is so popular that there are even special cutters for julienning scallions in Korea. More conveniently, julienned scallions are sold at markets in Korea. I’ve seen them sold at Korean markets around here as well. My Korean butcher shop gives out complimentary julienned scallions when I buy meat from them.

    If you have to cut it yourself, it’s not that hard with a regular knife. It doesn’t have to be cut perfectly uniform. Once soaked in cold water to remove a bit of pungency and slimy substance, the scallions become perky and nicely curly.

    DSC 0805 1 e1463403850352 - Pa Muchim (Scallion Salad)

    How to make Korean scallion salad

    There are several ways to dress up the scallions. One popular way is to simply toss them with sesame oil, gochugaru, and sesame seeds. This is a nice option when serving with ssamjang for ssam (lettuce wraps). Due to the lack of salt, it stays fresh longer, so this version is favored by restaurants.

    Another option is to fully season by also adding either soy sauce or salt along with sugar and vinegar. Once the salt content is added, the scallions wilt down very quickly, so be sure to dress it right before serving.

    DSC 0817 1 e1463404061799 - Pa Muchim (Scallion Salad)

    I am showing you how to make both options here. Try them both and see which one you like better! The measurements here are only guidelines, adjust to your taste.

    Wondering how to keep your leftover scallions fresh? Have you had scallions go bad in the fridge? In the winter, I keep them in a glass of water. They stay fresh and even grow taller. During warm weather, I plant them in a pot of soil, and pull them whenever I need to use them.

    DSC 0831 e1463370862891 - Pa Muchim (Scallion Salad)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0817 150x150 1 - Pa Muchim (Scallion Salad)

    Pa muchim (Scallion Salad)

    4.75 from 32 votes
    Side Dish
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 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

    Instructions

    • Cut the scallions crosswise into about 4-inch lengths. Thinly slice each piece lengthwise.
      DSC 1117 e1462158644741 - Pa Muchim (Scallion Salad)
    • Soak the scallions in cold water for about 10 minutes. Drain well.
      DSC 1129 e1462158678583 - Pa Muchim (Scallion Salad)
    • Option 1: Add the gochugaru, sesame oil, and sesame seeds and toss well.
      DSC 0788 e1463371947522 - Pa Muchim (Scallion Salad)
    • Option 2: Right before serving, add the soy sauce, vinegar, and sugar to Option 1 and toss well.
      DSC 0801 e1463372179784 - Pa Muchim (Scallion Salad)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Vivi says

      June 23, 2024 at 11:11 pm

      5 stars
      If I may ask, what brand of soy sauce is suitable for making this scallion salad?

      Reply
      • Hyosun says

        June 29, 2024 at 4:49 pm

        Any regular soy sauce is good. I use Korean soy sauce for Korean cooking. See my Korean pantry post: https://www.koreanbapsang.com/korean-pantry-seasoning-ingredients/

        Reply
    2. French Frimousse says

      May 13, 2024 at 12:58 am

      5 stars
      Your blog is the best Hyosun! Everything is so clearly and patiently explained.

      Reply
    3. Hazelyn Vasquez says

      April 14, 2021 at 5:39 am

      5 stars
      Why my pa muchim taste become bitter after 1 day in chiller ? Can u advise me what wrong with it?

      Reply
      • Hyosun says

        April 17, 2021 at 11:25 pm

        Did you soak the scallions in water after slicing? That should help. Also, it could be the scallion itself that was especially bitter.

        Reply
    4. Cindy Tan says

      August 13, 2020 at 2:24 am

      Do we use the coarse type of gochugaru? Or the fine powder type?

      Reply
    5. Pam says

      May 10, 2020 at 12:13 am

      5 stars
      Can I use ssamjang paste instead of gochujang/gochugaru?

      Reply
    6. Aida says

      April 09, 2020 at 12:23 am

      I LOVE scallion salad it’s my favorite side dish alongsidethe steamed eggs when I go eat grilled meat! But I didn’t remember to ask my friends what its called and i’ve been searching the internet for 30 minutes now to find out how it is called. Now maybe we can make this at home with my mom! Thank you for the recipe 🙂

      Reply
    7. Andrea Sunico says

      January 29, 2020 at 10:06 pm

      How long can you store it?

      Reply
    8. negautrunks says

      January 14, 2020 at 1:50 pm

      5 stars
      Can you keep this in the fridge if there’s any leftover? There’s only two of us at my house 😂

      Reply
      • Hyosun says

        January 14, 2020 at 9:02 pm

        yes you can.

        Reply
      • Hyosun says

        January 14, 2020 at 9:14 pm

        Yes you can. It will fresh longer if you don’t add the salt level for the ones you’re going to store. Once the salt content is added, the scallions wilt down very quickly.

        Reply
    9. Grace says

      July 06, 2019 at 3:11 pm

      Thank you for another great recipe. You are my go-to blog for reliable Korean recipes. Just wondering how much the scallions weigh as I like to purchase the pre-shredded ones in the store.

      Reply
    10. Gloria says

      January 27, 2019 at 12:26 pm

      What type of vinegar? Would rice vinegar work?

      Reply
      • Hyosun says

        January 27, 2019 at 1:18 pm

        Yes rice vinegar is good one to use. Any clear vinegar will do though.

        Reply
    11. Madelyn Toh says

      March 12, 2018 at 12:16 am

      I made this last night and it was so good! Never knew I could make a salad out of spring onions. Even though I totally cut off my nail in the process of julienning the veg, it’s worth it!

      Reply
      • Hyosun says

        March 13, 2018 at 10:40 pm

        Ouch! Be careful next time. If you like this dish, you may also like my kimchi made with scallions – pa kimchi. Check it out.

        Reply
    12. allison G says

      July 28, 2016 at 12:57 am

      Is the gochugaru a powder or a paste. I am looking to get some on amazon but not sure which to get. This looks so good!

      Reply
      • Hyosun says

        July 28, 2016 at 11:39 pm

        Gochugaru is powder/flakes, and gochujang is a paste. Both are staple in Korean cooking!

        Reply
    13. Fiona says

      May 27, 2016 at 2:02 am

      Forgot to leave the scallions in the cold water, but option 2 still worked out very well and tasted just like restaurant muchim, even if I used artificial sweetener as opposed to sugar (I’m on a low carb diet…not the best as a Korean who grew up eating 3 bowls of white rice a day for 30 years).

      Thanks for posting this! I looked up a recipe on Naver and they recommended that you roll up the scallion before you chop them to make them curly, but this is way less labor intensive.

      Reply
      • Hyosun says

        June 01, 2016 at 12:30 am

        Great to hear it turned out well for you! Thanks, Fiona!

        Reply
    14. Nora Sheffield says

      May 17, 2016 at 6:40 pm

      I absolutely love Korean food. I have plans to make my first ever trip next year, and I am so excited. I use your recipe’s because they are so easy and delicious! Thank you so much for all your effort and time to help those of us who are Korean at heart!!

      Reply
    4.75 from 32 votes (27 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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