This South Korean scallion salad called pa muchim features a spicy flavor that pairs well with the fatty meat dishes that are essential to good Korean barbecue. The spice in this dish comes from the natural oils of the green onion as well as red pepper flakes. Paired with the classic sweet-sour tang of a sugar and soy sauce dressing, this salad has a variety of flavor notes that make it intriguing and nearly impossible to resist. Korean immigrants brought their favorite salads and side dishes to the United States.
Recipe Servings: 4
Prep Time
5 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 bunch green onions
- 1 head red leaf lettuce
- 2 tsp soy sauce
- 1 tsp sugar
- 2 tsp rice wine vinegar
- 2 tsp sesame oil
- ½ tsp red pepper flakes
- 2 Tbsp sesame seeds
Directions
- Slice the green section of onions lengthwise using a sharp knife.
- Soak the sliced onion in ice water for about 15 minutes.
- Whisk together the soy sauce, sugar, and rice vinegar in a large bowl.
- Drizzle in the sesame oil, whisking constantly.
- Stir in the red pepper flakes.
- Tear lettuce into bite-size pieces and add to dressing, along with green onions.
- Toss salad and garnish with sesame seeds.
- Serve immediately.
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