Comments on: Pa Muchim (Scallion Salad)

By: Hyosun

Hyosun — Sat, 29 Jun 2024 20:49:17 +0000

In reply to Vivi.

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/

By: Vivi

Vivi — Mon, 24 Jun 2024 03:11:32 +0000

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

By: French Frimousse

French Frimousse — Mon, 13 May 2024 04:58:38 +0000

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

By: Hyosun

Hyosun — Sun, 18 Apr 2021 03:25:38 +0000

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

By: Hazelyn Vasquez

Hazelyn Vasquez — Wed, 14 Apr 2021 09:39:49 +0000

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

By: Cindy Tan

Cindy Tan — Thu, 13 Aug 2020 06:24:38 +0000

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

By: Pam

Pam — Sun, 10 May 2020 04:13:09 +0000

Can I use ssamjang paste instead of gochujang/gochugaru?

By: Aida

Aida — Thu, 09 Apr 2020 04:23:19 +0000

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 🙂

By: Andrea Sunico

Andrea Sunico — Thu, 30 Jan 2020 03:06:20 +0000

How long can you store it?

By: Hyosun

Hyosun — Wed, 15 Jan 2020 02:14:09 +0000

In reply to negautrunks. 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.