Pa Muchim | Korean Green Onion Salad

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This Korean green onion salad aka Pa Muchim, is a delicious sweet, salty, spicy and savory side that captures the essence of Korean food in its truest sense.

You’ll usually find this in most Korean restaurants served alongside marinated Korean meats like bulgogi, or even as a side in a Korean barbecue.

Making this salad is super easy and quick- you can put it together in just under 10 minutes.

Crafted with just a handful of simple ingredients, this seasoned green onion salad side dish is also called Pachae Muchim or Pajeori, and is a staple in Korean cuisine.

Thanks to its delicious flavors, I love teaming it up with my favorite Korean vegetable pancakes.

Apart from being a side dish for Korean BBQs, this seasoned scallion side can easily make for a tangy accompaniment to almost any of your mains.

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What's So Great About the Recipe?
Ingredients For the Pa Muchim Recipe
How to Make the Pa Muchim
Substitutions & Variations
💭Top Tip
Equipment
How to Store the Leftover Korean Green Onion Salad
Tips & Tricks to Nail the Recipe
How to Serve the Pa Muchim
FAQs
Related Recipes
Pa Muchim | Korean Green Onion Salad
Food Safety

What's So Great About the Recipe?

My favorite part about this recipe is its simplicity and versatility.

Not only is it a great Korean side dish, but it can also be served and enjoyed alongside any simple, classic meals where you need a bit of extra flavor.

And if you love this recipe, you might also want to try your hands at an easy 3 ingredient scallion ginger oil recipe that’s super versatile.

Ingredients For the Pa Muchim Recipe

Ready to make Korean green onion salad? Here’s what you’ll need.

Spring onions: Fresh spring onions also known as scallions are the hero ingredient when it comes to making Pa Muchim.

Soy sauce: I used dark soy sauce for that umami flavor and a nice bit of color to this classic Korean recipe.

Brown sugar: I added a bit of brown sugar to the salad to bring a bit of sweetness to it.

Vinegar: A splash of vinegar added a nice bit of tanginess and flavor to this Korean salad.

Garlic: Minced garlic added some much needed pungent flavors to this savory Korean green onion salad recipe.

Gochugaru: Gochugaru is a special spicy chili flake you’d find commonly used in Korean cooking.

Sesame seeds: Just a little sprinkle of sesame seeds adds that nice crunch factor to the Korean scallion salad.

See recipe card for quantities.

How to Make the Pa Muchim

Once you have all your ingredients ready, here’s what you’ll need to do to make this salad.

Wash your green onions well and toss them in your salad spinner to get rid of all the excess water.

Slice the green onions thinly using a sharp knife, an onion slicer or a green onion shredder.

You can also use a green onion cutting tool to get the perfect thinly sliced green onions.

Top the green onions with some sesame seeds and set aside.

In a small bowl, prepare the sauce separately by combining the rest of the ingredients and mixing well until the sugar is melted.

Pour the sauce over the spring onions and toss well.

Serve immediately.

Substitutions & Variations

I used regular sesame seeds for this recipe, but you could also use toasted sesame seeds if you want some extra flavor to this Korean spicy green onion salad.
If you want some extra authentic Asian flavors to this salad, you can add a dash of sesame oil into the mix too. This really brings out the flavor of the other ingredients in this Pa Muchim recipe.
If your Korean grocery store doesn't have Gochugaru that the recipe calls for, you can make do with red pepper flakes too.

💭Top Tip

Soaking the green onions in the ice bath will help keep them from wilting, and will keep them crunchy and bright green in color.

Equipment

How to Store the Leftover Korean Green Onion Salad

Pa Muchim is one of those recipes that tastes best when made and served fresh.

While you can store it for up to 12 hours or more in the refrigerator, the sliced green onions won’t be able to retain their crunchy texture.

If you really want to prep the salad in advance, you can store the sliced green onions separately in the refrigerator in an airtight container lined with some paper towels, and prepare and store the sauce separately.

Tips & Tricks to Nail the Recipe

If you don’t have a green onion slice cutter, or just want to cut down the cooking time for this recipe, you can also buy pre-sliced green onions and use them for the recipe.
These green onion slivers or julienned scallions are sold at most Asian grocery stores, so you should be able to find them very easily.
A good way to preserve the freshness of your spring onions is to first cut the green onions and then soak them in some ice cold water for 10-15 minutes. Then, drain off all the excess water and use them to make this recipe.

How to Serve the Pa Muchim

This crunchy green onion salad can be served and enjoyed in lots of different ways. Here are a few good ideas to get you inspired.

With Korean BBQ Dishes

Put this easy salad together for your next Korean BBQ and you’re sure to get tons of compliments.

You’ll find this salad most commonly served as a part of Korean Banchan too.

As a Side Dish

You can also enjoy this flavor packed Korean salad as a side dish with any of your subtle-tasting mains.

With Grilled Meat

The salty and sweet flavors of this salad make it the perfect teammate for any grilled meats.

In Lettuce Wraps

These salad is also a great dish to layer up on your lettuce wraps aka ssam.

As a Simple Salad

This salad is best served alongside any rice dish as well.

Its flavors are almost like my Asian spicy cucumber salad, and I think it would taste great alongside a honey sriracha shrimp rice bowl.

FAQs

Can I Prepare the Sauce in Advance?

You can actually mix the sauce and refrigerate it in a glass bottle for up to 2 weeks. Then, when you’re ready to use it, all you need to do is slice your green onions and put it together with the sauce.

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