Spicy Spring Onion and Red Onion Salad

Name: Spicy Spring Onion and Red Onion Salad (Pa Muchim)
Cuisine: Korean
Ingredients: 8 spring onions, cut into 13 cm (5 in) long strips; ½ small red onion, thinly sliced; 2 tbsp soy sauce; 3½ tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 3½ tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 3½ tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 1 tbsp toasted sesame oil; 2 tsp gochugaru (Korean chilli flakes); 2 tsp gochugaru (Korean chilli flakes); 2 tbsp sugar; Sea salt

Pa Muchim

Preparation info

Serves
6

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

I like this sharp and spicy salad with barbecued meats and lettuce wraps, as it helps cut through the richness of the meat and sauces. Wait until just before serving to drain and dress the spring onions so they stay crisp. It is also a brilliant accompaniment to steamed fish.

Ingredients

8 spring onions, cut into 13 cm (5 in) long strips
½ small red onion, thinly sliced
2 tbsp soy

Asia
Korea
Side dish
Vegan

Method

PUT THE ONIONS in a large bowl of ice water and soak until the spring onions curl up, at least 5 minutes or up to 2 hours in the fridge. When ready to serve, drain well, spin in a salad spinner or pat dry. In a bowl, whisk the soy sauce, vinegar, sesame oil, chilli flakes, sugar and a pinch of salt until the sugar dissolves. Add the spring onions and red onion and toss to coat.