Korean · PANTRYHOP RECIPE
Korean Scallion Salad (Pa Muchim)
10 minutes · 4 servings · vegan
A sharp, refreshing Korean side dish commonly served with grilled foods.
Ingredients
Check you have the quantities below.
- 4 cups scallions, sliced thin on the diagonal
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp sesame seeds
Let’s make it
- Soak sliced scallions in cold water for 5 minutes, then drain well.
- Mix gochugaru, soy sauce, vinegar, sesame oil, and sugar to make a dressing.
- Toss scallions with the dressing gently.
- Top with sesame seeds and serve immediately.
For a milder plate, use less scallion salad and serve it alongside rice.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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