Korean Green Onion Salad (Pa Muchim)
Korean green onion salad, also known as pa muchim or pajeori, is a popular side dish that is commonly served with Korean barbecue. With just a few basic ingredients, this simple salad can be made in as little as 10 minutes.
Korean green onion salad is a refreshing and flavorful side dish that goes well with a variety of Korean meals. It is especially delicious as an accompaniment to grilled meats, such as the world-famous Korean BBQ.
The salad is made with fresh green onions, also known as scallions or spring onions, and a dressing made with a few basic ingredients.
The mild sweetness of the green onions pairs well with the savory dressing, which is slightly tangy and nutty from the sesame oil. Green onions pack vitamins and antioxidants, making the salad a healthy choice.
Some popular Korean dishes that pair well with this salad include:
- LA-style Korean Short Ribs
- Korean Pork belly
- Doenjang Pork (Mackjeok)
- Classic Bulgogi
- Bulgogi Hotpot
- Bossam (Korean Pork Belly Wrap)
Green onion or Asian leek for pa muchim
In Korean cuisine, people commonly use Asian leeks in addition to green onions for this salad, so you can interchangeably use either in this recipe. Both vegetables offer a similar taste and texture.
Pro tips for this recipe
- Soaking the shredded green onions in cold water for a few minutes is recommended, as it helps to retain the crispness of the green onions and remove any sliminess inside.
- Be sure to remove any excess water thoroughly. Excess water can cause the salad to become watery soon after it is tossed. A salad spinner is a useful tool to help remove any excess moisture.
- When tossing the salad with dressing, it’s best to use kitchen tongs or chopsticks to maintain the light and airy texture. Avoid using your hands, as this can compress the salad and make it less enjoyable.
How to shred green onion
If you’re lucky, your local Korean market or Asian store may sell pre-sliced green onions in the produce section, which is the most convenient option for making this salad.
Although it’s possible to thinly slice the green onions or leeks by hand with a sharp knife, a tool specifically designed for this salad is also available.
In Korean, we refer to this tool as a “pachae kal” or green onion shredder. This inexpensive cutter makes the shredding process for this salad much easier.
Here is a quick video demonstration of how to use a green onion cutter.
Ingredients you’ll need
- green onion or Asian leek
- soy sauce
- Korean red pepper flakes (gochugaru)
- sugar
- apple cider vinegar or rice vinegar
- Korean plum extract: optional
- sesame oil
- toasted sesame seeds
Note: Korean plum extract (maesil cheong) is a sweet and tangy fruit concentrate that can be found in Korean or Asian grocery stores. It’s an optional ingredient, but it adds a unique flavor to the salad.
How to make Korean green onion salad
Cut the green onions or leeks in half lengthwise, but only up to the white part (Leave the green part as is). If using Asian leeks, remove the hard, stiff core in the center of white part.
Flatten the green onions or leeks on a cutting board, and use a green onion shredder to shred them thinly into 2-3 inch lengths. Alternately, you can slice them thinly with a knife.
Soak the shredded green onions or leeks in cold water with 1 teaspoon of vinegar for 5 minutes.
Drain the water and remove any excess moisture using a salad spinner. In a large mixing bowl, combine the green onion with soy sauce, gochugaru (Korean chili flakes), sugar, vinegar, Korean plum extract (if using), sesame oil, and toasted sesame seeds.
Using kitchen tongs or chopsticks, lightly toss everything together until the ingredients are well combined.
Serving suggestion
Serve the green onion salad with your favorite Korean grilled meats of other main dishes.
More Korean recipes
Love Korean food? Try making these famous Korean dishes at home.
- How to Make Authentic Bibimbap in Under 1 Hour
- 20-Minute Authentic Tteokbokki (Spicy Korean Rice Cake)
- Kimbap (Korean Seaweed Rice Roll)
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Korean Green Onion Salad (Pa Muchim)
Ingredients
- 4 large green onion, or 1 Asian leek
- 1 tbsp soy sauce
- 1 tbsp Korean chili flakes (gochugaru)
- 1/2 tbsp sugar
- 2 tsp cider vinegar, or rice vinegar
- 1 tbsp Korean plum extract (maeshil cheong), optional
- 1 tbsp sesame oil
- 1/2 tbsp toasted sesame seeds
Equipment
Instructions
- Cut the green onions or leeks in half lengthwise, but only up to the white part (Leave the green part as is). If using Asian leeks, remove the hard, stiff core in the center of white part. Flatten the green onions or leeks on a cutting board, and use a green onion shredder to shred them thinly into 2-3 inch lengths. Alternatively, you can slice them thinly with a knife.
- Soak the shredded green onions or leeks in cold water with 1 teaspoon of vinegar for 5 minutes. Drain the water and remove any excess moisture using a salad spinner.
- In a large mixing bowl, combine the green onions or leeks with soy sauce, gochugaru (Korean chili flakes), sugar, vinegar, Korean plum extract (if using), sesame oil, and toasted sesame seeds. Using kitchen tongs or chopsticks, lightly toss everything together until the ingredients are well combined.
- Serve the green onion salad with your favorite Korean grilled meats or other main dishes.
