Pa Muchim (Scallion Salad)

Recipe from David Shim

Adapted by Alexa Weibel

Updated October 10, 2023

  • Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(47)
Comments
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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

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Ingredients

Yield:4 to 6 servings

  • 2 large bunches of scallions (about 8 ounces), trimmed

  • Ice water, as needed

  • 1 tablespoon gochugaru (Korean red-pepper flakes)

  • 2 teaspoons granulated sugar

  • 2 teaspoons toasted white sesame seeds

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • 3 tablespoons apple vinegar (available at Korean supermarkets), or white wine vinegar or champagne vinegar

  • 2 tablespoons sesame oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

5 grams carbs; 66 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 123 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
47 user ratings
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Comments

Anne

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.

Sabrina

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!

Just added the 7,415th 5-star review!

Absolutely fantastic! Perfect when you have that giant bag of scallions from Costco or when it’s really hot outside and you want something super refreshing. I enjoyed this on its own, but it would be perfect with fish, grilled beef or skewers, or just about anything. Truly exceptional!

Bibendum

Made this as a bed for Lemongrass Pork Chop. It was great but 2 bunches, not enough. I double the recipe and keep any extra for sandwich toppings or pair with almost anything. BTW, use sugar not honey.

VicinNY

Instead of sugar, would an equivalent amount of honey work?

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