Pa Muchim (Scallion Salad)

Recipe from David Shim

Adapted by Alexa Weibel

Updated Oct. 11, 2023

Pa Muchim (Scallion Salad) — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Rating: 4(26)
Notes: Read community notes

A bright tangle of greens that is sour, salty, spicy and sweet, this traditional Korean scallion salad pairs well with meat but is suitable for any banchan spread. This recipe comes from David Shim, the executive chef at Cote in New York City, who noted its versatility and its ability to team up with beef, pork, chicken or just about anything off the grill — including Mr. Shim’s galbi skewers. Though all you need to cut the scallions into thin slivers is a sharp knife and a little patience (you’ll need to position your knife at a sharp angle on the scallion to shave it into long strands), cheap bladed scallion cutters make fast work of the task. Plunging your sliced scallions into a bowl of ice water helps them curl while taming their bite. Dress the scallion curls just before serving, so you can pile them high. Frilly and fragrant, a little bite of this salad goes a long way. —Alexa Weibel

Learn: How to Make Salad

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Ingredients

Yield:4 to 6 servings

2large bunches of scallions (about 8 ounces), trimmed
Ice water, as needed
1tablespoon gochugaru (Korean red-pepper flakes)
2teaspoons granulated sugar
2teaspoons toasted white sesame seeds
½teaspoon kosher salt (such as Diamond Crystal)
3tablespoons apple vinegar (available at Korean supermarkets), or white wine vinegar or champagne vinegar
2tablespoons sesame oil

Ingredient Substitution Guide

Preparation

Step 1
Cut the scallions crosswise into 3-inch segments, then very thinly slice them lengthwise into tendrils. (Better yet, employ a scallion cutter for this task, if you’ve got one.) Add ice water to a medium bowl, then plunge the sliced scallions into the cold water, agitate them with open fingers, and let them sit until they curl and furl, at least 10 minutes.
Step 2
While the scallions chill, in a second medium bowl, stir together the gochugaru, sugar, sesame seeds and salt. Add the vinegar and sesame oil; stir to combine.
Step 3
Just before serving, transfer the scallions to a salad spinner or kitchen towel to gently dry them off. Add to the dressing and toss to coat. Serve immediately.

Ratings

4 out of 5

26 user ratings

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Private Notes

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Cooking Notes

Anne9 months ago

I have not made this, but I had the pleasure of eating this salad at Cote, and it is divine with the roasted meat - the perfect tang and spice contrast. I'm excited to make this at home.

Emm1 month ago

Would red pepper flakes be an ok sub?

Sabrina8 months ago

Made this for a friend's chuseok dinner this weekend, and everyone loved it! Don't let the lack of a scallion cutter scare you, a decently sharp paring knife and a fork got the job done for me!

Myra Rubinstein9 months ago

Do you use the whole scallion?

anonymous korean9 months ago

yes - both white and green parts

Anne9 months ago

I have not made this, but I had the pleasure of eating this salad at Cote, and it is divine with the roasted meat - the perfect tang and spice contrast. I'm excited to make this at home.

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