Scallion Salad

Name: Scallion Salad (Pa Muchim)
Yield: Serves 2 to 4
Cuisine: Korean
Ingredients: 1 teaspoon sesame seeds; ½ teaspoon granulated sugar; ½ teaspoon kosher salt; 1 bunch scallions; 2 teaspoons rice wine vinegar; 1 teaspoon sesame oil; 1 teaspoon gochugaru

Pa Muchim

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This salad can also be served as banchan with any meal, but its best use is on the BBQ table. I love to make ssam (a wrap) with any grilled meat, a little rice, and a big tangle of this salad. It really makes for a perfect bite! This can be easily multiplied for a crowd; just be careful with the salt.

Ingredients

1 bunch scallions
2 teaspoons rice wine vinegar
1 teaspoon

Asia
Korea
Side dish
Vegan

Method

Prepare a mixing bowl with clean water and a few cubes of ice. Set aside.
Trim the root ends and dry tops from the scallions. Cut the scallions into pieces about 2 inches (5 cm) long.
Slice each length of scallion vertically as thinly as you can to make thin strips. As you cut them, drop them into the ice water.
When all the scallions are cu