Pa Muchim

Name: Pa Muchim
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
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

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

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

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

Toss 2 bunches julienned scallions with the dressing until lightly coated.
4

Garnish with 1 tsp toasted sesame seeds and serve immediately.

Questions

Can I make Pa Muchim gluten-free?

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

How long does Pa Muchim keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Pa Muchim?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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