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Pa Muchim

A crisp and tangy Korean green onion salad tossed with chili flakes, soy sauce, and sesame oil.

15 minEasyServes 445 cal/serving

KoreanSideNo-CookVeganVegetarianLow CarbKosher-styleDairy-FreeEgg-FreeNut-FreeShellfish-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

  • 2 bunches scallions, julienned
  • 1 tbsp soy sauce
  • 1 tbsp gochugaru chili flakes
  • 1 tsp sugar
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp sesame seeds, toasted

Instructions

  1. 1

    Soak 2 bunches julienned scallions in cold water for 10 minutes to reduce sharpness, then drain and dry thoroughly.

  2. 2

    In a bowl, whisk together 1 tbsp soy sauce, 1 tbsp gochugaru chili flakes, 1 tsp sugar, 1 tbsp rice vinegar, and 1 tbsp toasted sesame oil.

  3. 3

    Toss 2 bunches julienned scallions with the dressing until lightly coated.

  4. 4

    Garnish with 1 tsp toasted sesame seeds and serve immediately.

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Questions

What can I use instead of gochugaru in Pa Muchim?

The entry for Pa Muchim calls for 1 tbsp gochugaru chili flakes. In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

How hot is Pa Muchim?

Moderately. The heat in Pa Muchim comes from 1 tbsp gochugaru chili flakes. For a milder plate, halve the gochugaru; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Pa Muchim gluten-free?

Yes. The gluten in Pa Muchim is 1 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Is Pa Muchim keto-friendly?

A serving of Pa Muchim carries 4 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

Can I freeze Pa Muchim?

It is not a good candidate. Refrigerate what is left of Pa Muchim within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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