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    Home » Vegetables

    Pa Muchim (Scallion Salad)

    Published 05/15/2016. Updated 02/22/2025

    Jump to Recipe

    Pa muchim is a simple scallion side dish that’s commonly served with grilled meat dishes. So simple and delicious!

    DSC 0813 1 e1463373030274 - Pa Muchim (Scallion Salad)

    What is 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.

    DSC 0805 1 e1463403850352 - Pa Muchim (Scallion Salad)

    How to make Korean scallion salad

    There are largely two ways to dress up the scallions. The first one is to simply toss them with sesame oil, gochugaru, and sesame seeds. No salt content is added. This is a nice option when serving with salty ssamjang for ssam (lettuce wraps). It stays fresh longer because of no salt in the dish. 

    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 quickly. So, season it right before serving.

    DSC 0817 1 e1463404061799 - Pa Muchim (Scallion Salad)

    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.

    DSC 0831 e1463370862891 - Pa Muchim (Scallion Salad)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0805 1 e1463403850352 300x300 - Pa Muchim (Scallion Salad)

    Pa muchim (Scallion Salad)

    4.75 from 32 votes
    Side Dish
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 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

    Instructions

    • Cut the scallions crosswise into about 4-inch lengths. Thinly slice each piece lengthwise.
      DSC 1117 e1462158644741 - Pa Muchim (Scallion Salad)
    • Soak the scallions in cold water for about 10 minutes. Drain well.
      DSC 1129 e1462158678583 - Pa Muchim (Scallion Salad)
    • Option 1: Add the gochugaru, sesame oil, and sesame seeds and toss well.
      DSC 0788 e1463371947522 - Pa Muchim (Scallion Salad)
    • Option 2: Right before serving, add the soy sauce, vinegar, and sugar to Option 1 and toss well.
      DSC 0801 e1463372179784 - Pa Muchim (Scallion Salad)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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