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!
Get new recipes via email:
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)
Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!
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. If using Asian leeks, be sure to remove the tough core from the 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 2-3 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.
Thank you for introducing me to the onion shredder! When I think of all the hours I’ve spent shredding them with a knife…(smacks forehead). Definitely waiting to make this until my little shredder arrives!
This shredder will make the job so much easier! Hope you enjoy the salad. Thank you.
Excellent! Can be adapted to suit tastes/availability of ingredients. Also good with pork. Thank you – a family favourite.
I’m so happy to hear that. Thank you so much for your comment!