Korean Green Onion Salad (Pa Muchim)

Korean Green Onion Salad (Pa Muchim) is a savory, tangy side dish perfect for Korean BBQ. Made with fresh green onions and a flavorful dressing, it’s quick, easy, and the perfect pairing for samgyupsal, bulgogi, and more!

Korean Green Onion Salad, known as Pa Muchim or Pajeori, is a must-have for Korean BBQ, especially with samgyupsal (grilled pork belly). Thinly shredded green onions—also called scallions or spring onions—are tossed in a savory, tangy dressing with a touch of gochugaru for a mild spicy kick. Without pa muchim, Korean BBQ just isn’t the same!

This classic BBQ side dish is incredibly easy to make with just a few basic Korean condiments. With this simple recipe and key tips, you’ll get crisp, refreshing pa muchim that takes your K-BBQ experience to the next level!

How to make Green Onion Salad (Pa Muchim)

Shredding the Green Onions

The secret to the best Korean green onion salad is slicing the green onions as thinly as possible. While you can carefully slice them by hand with a sharp knife, a green onion shredder (pachae-kal)—a tool designed specifically for this salad—makes the job much easier.

If you’re lucky, your local Korean or Asian market might carry pre-shredded green onions in the produce section, which saves time and effort. But if you’re prepping them yourself, here’s how to shred green onions the right way:

Large green onions or Asian leeks work best for pa muchim. If the white section has a tough core, slice the onion in half lengthwise and remove it. Lay the green onions flat on a cutting board and use a green onion shredder to cut them into thin strips, about 3-4 inches long.

After shredding, cut off the finished portion and repeat with the next segment. Soak the shredded green onions in ice-cold water with 1 teaspoon of vinegar for 2-3 minutes. This step removes sliminess, keeps them crisp, and gives them a slight curl, which helps them hold the dressing better.

📌 No green onion shredder? No problem! Using a knife, cut the green onions into 3 to 4-inch pieces, then slice each piece thinly lengthwise. They don’t need to be perfectly uniform—a little variation is just fine!

Here is a quick video demonstration of how to use a green onion shredder:

Making Salad

Drain well using a salad spinner, then mix soy sauce, gochugaru, sugar, vinegar, plum extract (if using), sesame oil, and sesame seeds in a large bowl. Add the green onion and toss gently with tongs or chopsticks—avoid using your hands, as it can crush the salad and affect its crisp texture.

📌 Don’t Make It Ahead! Pa muchim wilts fast once mixed with the dressing, so toss it right before serving for the best fresh, crisp texture. This ensures it stays light, flavorful, and perfect for Korean BBQ!

Best Dishes to Pair

Korean green onion salad pairs perfectly with these other Korean BBQ favorites:

• LA Galbi (Korean BBQ short ribs)
• Bulgogi (marinated beef)
• Doenjang Marinated Pork (savory soybean paste pork)
• Bossam (Korean boiled pork wraps)

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