March 29, 2024

Korean Green Onion Salad – Pa Muchim

Pa Muchim Resize

Korean Green Onion Salad, or Pa Muchim (pronounced “pah moo cheem”) is a staple at Korean BBQ restaurants and homes alike.  It is frequently paired with pork belly or other fatty meats, as a counterbalance to all the rich flavors and textures.  I find it spicy and weirdly refreshing!

Yes, this salad has a lot of green onion in it.  So much so that you should probably share it with whoever you’re going to be hanging out with that day.  I wouldn’t eat a big plate of this and then go out on a first date!  Cutting the green onions into long strips can be a little tricky.  If it’s not working out for you or you get frustrated, you can just turn the onion on a bias and cut long diagonal slices – they don’t have to be strips cut lengthwise.  Red leaf lettuce is most commonly used, but you can try green leaf or romaine too.  As for the dried red pepper, just use one of those little packets of crushed red pepper that always comes with a pizza delivery!

Next time you grill or fry something rich and delicious, pair it with this spicy and cleansing salad.  (And for more motivation, check out how healthy green onions are for you!)

Korean Green Onion Salad (Pa Muchim)

Ingredients:

  • 1 bunch green onions (anywhere from 4 to 8 onions)
  • 1 head red leaf lettuce
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons rice vinegar (or you can substitute apple cider vinegar)
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional, but try it if you have them!)
  • 2 tablespoons toasted sesame seeds

Directions:

  1. Slice onions lengthwise into thin strips, or you can cut them on a very severe bias into long ovals.  Put the onions into a bowl of ice water and let soak for fifteen minutes.  This crisps them, and also removes some of the sliminess from the insides.
  2. While the onions are soaking, wash the lettuce and cut it into bite-sized strips.  If your lettuce is a little limp, soak it in ice water too!
  3. Make the dressing:  combine soy sauce, sugar and rice vinegar in a small Tupperware cup with a lid.  Shake well to combine.  Add sesame oil and red pepper flakes and shake again.
  4. Drain the lettuce and onions, dry them if you can:  Either roll up in a dish towel, or spin in a salad spinner.  Combine lettuce and onions in a large bowl, toss with dressing, and sprinkle with sesame seeds.  Serve immediately.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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About Dana Kim

Dana Kim – Blog Contributor
Dana currently lives in Hollywood, California, with her husband and two children. She is currently learning to cook traditional Korean food, to teach her daughters about their heritage and culture. She loves trying all different kinds of recipes and is happy to share those recipes here!

Comments

  1. I’m gonna try making this, this coming weekend!! Sounds good! I made that last dish you posted, something like Zoe’s chicken! I liked it!! Quick and easy too!!

  2. Let me know how you like it, Pat! Glad you liked Zoe’s Crockpot Chicken – it’s one of my favorites too!

  3. Dana Kim, our store does not carry sesame seeds or sesame oil. Is there anything else to use?

    • You can use olive oil but it will taste different. If you do any amount of experimental cooking, I would certainly order some toasted sesame seeds and a jar of sesame oil from Amazon.com. They’re both pretty affordable and won’t spoil quickly! Both go great in any kind of stir-fry and are integral to Korean cooking.

  4. Hey Dana, I just got back from the store and they did have the oil, they never used to carry stuff like that and they had regular sesame seeds so I’ll just have to use that. Small pack of Palin ole seeds. Hopefully it will still come out alright

  5. coleen hayden says

    looks so yummy…we love sesame oil, too! glad patricia found some! <3

  6. Clella Fox says

    Well, I’ve had this recipe in the back of my mind since you posted it in Jan 2014, Dana! About time, right?!
    I was at our Asian market and picked up spinach along with the onions because I couldn’t remember what the other green was. I’m hoping it will be a good combination. Healthy at least. 😉
    I love the recipes you and Coleen share with us. Thank you both! <3