Korean Green Onion Salad (Pa Muchim)

Name: Korean Green Onion Salad (Pa Muchim)
Prep time: 10 min
Total time: 10 min
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

posted by Holly Ford on Feb 23, 2023 4 comments »

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Korean green onion salad, also known as Korean scallion salad or pa muchim, is a popular side dish for Korean BBQ, perfect alongside grilled meats. This savory and spicy salad can be prepared in just 10 minutes using basic ingredients.

Korean green onion salad is served in a bowl over a wooden tray.

Korean green onion salad, also known as pa muchim, is a refreshing and flavorful side dish that perfectly complements a variety of Korean meals. It pairs especially well with grilled meats, making it a must-have for any Korean BBQ spread.

This simple salad features fresh green onions, also called scallions or spring onions, tossed in a delicious dressing made from just a few ingredients. If you prefer, you can substitute Asian leeks for green onions, as they offer a similar taste and texture.

Pa muchim is topped over meat in Korean wrap dish.

The mild sweetness of the green onions balances beautifully with the savory, tangy dressing, which has a slight spicy kick from gochugaru. The nutty fragrance from sesame oil enhances the overall flavor, adding depth and richness to the salad.

Some popular Korean dishes to enjoy with this salad include:

A cutting tool is used to shred Asian leek or green onion.

How to shred green onion

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.

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.

A green onion shredder tool is placed on a cutting board.

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:

However, if you need to cut the green onions yourself, it’s easy to do with a regular knife. Simply cut them into 3 to 4-inch lengths and slice each piece thinly lengthwise—perfectly uniform pieces aren’t required.

How to make Korean green onion salad

Asian leek is cut in half lengthwise and cored is removed.

A green onion shredder is used to shred the green onion.

Slice the green onions or leeks in half lengthwise. For Asian leeks, remove the tough core from the white section.

Lay the green onions or leeks flat on a cutting board and use a green onion shredder to cut them into thin strips about 3-4 inches long. If using a knife, slice them thinly lengthwise.

A knife is cutting off the portion of green onion what has been shredded.

Shredded green onion is soaking in cold water in a bowl.

In a bowl of cold water with 1 teaspoon of vinegar for 5 minutes, soak the shredded green onions or leeks for 5 minutes. Soaking will help remove the sliminess and make them crisp and curly.

A spinner is holding soaked green onion after water has been spin off.

Korean green onion is being tossed with salad seasoning using kitchen tongs.

Drain and remove any excess water using a salad spinner. In a large mixing bowl, mix soy sauce, gochugaru, sugar, vinegar, Korean plum extract (if using), sesame oil, and toasted sesame seeds.

Add the shredded green onion, and lightly toss everything together using kitchen tongs or chopsticks until everything is well combined.

A bowl of Korean green onion salad is placed on a blue napkin.

Recipe Tips and Techniques

Make sure to soak the green onions in cold water. This helps reduce their pungency and removes some of the sliminess, making them perk up and curl nicely.
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.

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