Pa Muchim (Scallion Salad)

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What’s pa muchim?

Green onions, also known as scallions, are called pa (파) in Korean. When julienned, they’re called pachae (파채). Pachae muchim (파채무침), also called pa muchim (파무침) or pajeori (파절이), is a seasoned scallion side dish that’s highly popular with grilled meat dishes. It is particularly popular with meat dishes that are grilled unseasoned such as samgyupsal gui. It’s also great with bossam or my slow cooker pork belly (samgyupsal).

Pachae muchim is so popular that there are even special cutters for julienning scallions in Korea. More conveniently, julienned scallions are sold at markets in Korea. I’ve seen them sold at Korean markets around here as well. My Korean butcher shop gives out complimentary julienned scallions when I buy meat from them.

If you have to cut it yourself, it’s not that hard with a regular knife. It doesn’t have to be cut perfectly uniform. Once soaked in cold water to remove a bit of pungency and slimy substance, the scallions become perky and nicely curly.

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How to make Korean scallion salad

There are several ways to dress up the scallions. One popular way is to simply toss them with sesame oil, gochugaru, and sesame seeds. This is a nice option when serving with ssamjang for ssam (lettuce wraps). Due to the lack of salt, it stays fresh longer, so this version is favored by restaurants.

Another option is to fully season by also adding either soy sauce or salt along with sugar and vinegar. Once the salt content is added, the scallions wilt down very quickly, so be sure to dress it right before serving.

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I am showing you how to make both options here. Try them both and see which one you like better! The measurements here are only guidelines, adjust to your taste.

Wondering how to keep your leftover scallions fresh? Have you had scallions go bad in the fridge? In the winter, I keep them in a glass of water. They stay fresh and even grow taller. During warm weather, I plant them in a pot of soil, and pull them whenever I need to use them.

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Have you tried this scallion salad recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram

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Pa muchim (Scallion Salad)

4.46 from 11 votes
Side Dish
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
Print Recipe


  • 3 to 4 medium scallions

Option 1

  • 2 teaspoons gochugaru
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds

Option 2

  • 2 teaspoons gochugaru
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds
  • 2 teaspoons soy sauce
  • 2 teaspoons vinegar
  • 1 teaspoon sugar


  • Cut the scallions crosswise into about 4-inch lengths. Thinly slice each piece lengthwise.
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  • Soak the scallions in cold water for about 10 minutes. Drain well.
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  • Option 1: Add the gochugaru, sesame oil, and sesame seeds and toss well.
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  • Option 2: Right before serving, add the soy sauce, vinegar, and sugar to Option 1 and toss well.
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Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

Leave a Comment

Recipe Rating



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

  2. 5 stars
    Can I use ssamjang paste instead of gochujang/gochugaru?

  3. 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 🙂

  4. Andrea Sunico says

    How long can you store it?

  5. negautrunks says

    5 stars
    Can you keep this in the fridge if there’s any leftover? There’s only two of us at my house 😂

  6. Thank you for another great recipe. You are my go-to blog for reliable Korean recipes. Just wondering how much the scallions weigh as I like to purchase the pre-shredded ones in the store.

  7. What type of vinegar? Would rice vinegar work?

  8. Madelyn Toh says

    I made this last night and it was so good! Never knew I could make a salad out of spring onions. Even though I totally cut off my nail in the process of julienning the veg, it’s worth it!

    • Ouch! Be careful next time. If you like this dish, you may also like my kimchi made with scallions – pa kimchi. Check it out.

  9. allison G says

    Is the gochugaru a powder or a paste. I am looking to get some on amazon but not sure which to get. This looks so good!

  10. Forgot to leave the scallions in the cold water, but option 2 still worked out very well and tasted just like restaurant muchim, even if I used artificial sweetener as opposed to sugar (I’m on a low carb diet…not the best as a Korean who grew up eating 3 bowls of white rice a day for 30 years).

    Thanks for posting this! I looked up a recipe on Naver and they recommended that you roll up the scallion before you chop them to make them curly, but this is way less labor intensive.

  11. Nora Sheffield says

    I absolutely love Korean food. I have plans to make my first ever trip next year, and I am so excited. I use your recipe’s because they are so easy and delicious! Thank you so much for all your effort and time to help those of us who are Korean at heart!!