Korean Scallion Salad (Spicy Green Onion Grilled Meat Side)
Pa-muchim is a julienned green onion salad that serves as a classic accompaniment to Korean grilled meat. The onions are soaked in cold water for 10 minutes to draw out harsh sulfur compounds, leaving only a clean crispness behind. A dressing of soy sauce, red pepper flakes, sugar, vinegar, and sesame oil coats the thin strands, delivering a balance of salty, sweet, sour, and spicy notes in each bite. Toasted sesame seeds scattered on top contribute a lingering nuttiness. The salad should be eaten promptly after tossing, as the onions begin to wilt within minutes; placed on top of grilled pork belly or bulgogi, the sharp freshness cuts through the richness of the meat.
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Instructions
- 1
Cut green onion into 5cm lengths, then julienne.
- 2
Soak in cold water 10 minutes to mellow the sharpness.
- 3
Drain and toss with soy sauce, red pepper, sugar, vinegar, sesame oil.
- 4
Sprinkle sesame seeds.
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