Spicy and Refreshing Scallion Salad (Pachae Muchim)
How to Make Delicious Scallion Salad – A Perfect Side Dish!
Craving something zesty to cut through rich, fatty dishes like samgyeopsal (Korean grilled pork belly)? This spicy and refreshing scallion salad, known as ‘Pachae Muchim’, is the ultimate companion! Do you usually buy pre-cut scallions because slicing them seems daunting? Don’t worry, slicing scallions is easier than you think! Try making this vibrant salad at home with freshly sliced scallions. It’s simple, quick, and incredibly delicious.
Main Ingredients
- 3 large green onions (scallions)
Seasoning
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 2 Tbsp 3x Concentrated Vinegar
- Sesame seeds (to taste)
- 1 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Salt
- Sesame oil (to taste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 2 Tbsp 3x Concentrated Vinegar
- Sesame seeds (to taste)
- 1 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Salt
- Sesame oil (to taste)
Cooking Instructions
Step 1
First, thoroughly wash the 3 large green onions. Separate the white parts from the green leafy parts before slicing. This ensures the dressing coats evenly and provides a better texture.
Step 2
For the white parts of the green onions, make a shallow cut lengthwise down the middle. Be careful not to cut too deeply.
Step 3
Gently open the cut part. You’ll see the inner core of the green onion.
Step 4
Carefully remove this inner core using chopsticks or a fork. Removing the core allows the scallions to be sliced thinner and more tenderly.
Step 5
Fold the white part of the green onion in half. This makes it easier to slice with a stable grip and achieve a uniform thickness.
Step 6
Place the folded green onion on a cutting board and slice it into very thin julienne strips. The thinner the slices, the better they will absorb the dressing. Aim for strips as thin as fine noodles.
Step 7
Now, prepare the green leafy parts in the same way as the white parts. Make a slight lengthwise cut in the middle of the leafy sections as well.
Step 8
Open the cut section.
Step 9
After opening, fold it in half again.
Step 10
Slice these leafy parts into thin julienne strips as well. Using both white and green parts adds visual appeal and a richer flavor profile.
Step 11
Place all the sliced scallions into a mixing bowl. Gently loosen them if they are clumped together so the dressing can coat them evenly.
Step 12
Now, it’s time to add the seasoning ingredients. Start with 2 tablespoons of Gochugaru (Korean chili flakes) to give it a vibrant color.
Step 13
Add 1 tablespoon of sugar for a touch of sweetness.
Step 14
Add 1 tablespoon of Oligodang (corn syrup or rice syrup) for a nice sheen and subtle sweetness.
Step 15
Add 1 tablespoon of salt to season. You can adjust this amount to your preference.
Step 16
Sprinkle a generous amount of sesame seeds for a nutty aroma and flavor. You can add them now or after mixing.
Step 17
Add 2 tablespoons of 3x concentrated vinegar, which is key to the refreshing tangy flavor. If using regular vinegar, you may need to increase the amount.
Step 18
Finally, drizzle a little sesame oil. Now, gently toss everything together with your hands, but avoid over-mixing to maintain the crisp texture. Your delicious scallion salad is ready! It pairs perfectly with samgyeopsal. Enjoy!
