Crisp and Aromatic Scallion Salad (DaePaMuchim)
Easy Scallion Salad Recipe, Scallion Kimchi Style, Scallion Dishes, Scallion Storage Tips, Simple Side Dish Making, All About Scallions
I received some incredibly tender scallions from my mother’s garden. It felt like a waste to simply freeze them, so I decided to make this ‘DaePaMuchim’ – a simple yet delicious seasoned scallion salad. Scallions are rich in dietary fiber, promoting good gut health and aiding in digestion. Let’s try making this healthy and flavorful scallion dish!
Main Ingredients- Fresh scallions 200-250g
- Coarse salt (for blanching)
Dressing- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1/3 Tbsp Sugar
- 1 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- Pinch of salt (for final seasoning)
- Pinch of sesame seeds (toasted or crushed)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1/3 Tbsp Sugar
- 1 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- Pinch of salt (for final seasoning)
- Pinch of sesame seeds (toasted or crushed)
Cooking Instructions
Step 1
Start by preparing the fresh scallions. Wash them thoroughly and trim off any roots or wilted leaves. Cut them into bite-sized pieces, about 5cm long (roughly the length of your pinky finger). This size is easy to handle for blanching and seasoning.
Step 2
Bring a pot of water to a rolling boil. Add a pinch of coarse salt to the boiling water. Coarse salt helps to maintain the vibrant green color of the scallions and contributes to their crisp texture.
Step 3
Carefully add the white parts of the scallions to the boiling water first and blanch for about 15-20 seconds. Then, add the green parts as well and blanch everything for a quick 30 seconds to 1 minute. Be careful not to overcook them, as they can become mushy and lose their flavor.
Step 4
Immediately transfer the blanched scallions to a bowl of cold water to shock them. This step helps to retain their crispness. Drain the scallions in a colander, allowing excess water to drip away. While the scallions are draining, let’s prepare the flavorful dressing.
Step 5
In a separate bowl, combine the gochugaru, soy sauce, sugar, vinegar, and sesame oil. Mix well to create the dressing. Once the scallions have drained sufficiently, you can gently squeeze out any remaining water. However, if you’ve drained them thoroughly in the colander, it’s perfectly fine to use them without squeezing, which can enhance their fresh, green flavor.
Step 6
Add the drained scallions to the dressing and gently toss them using your hands until they are evenly coated. Taste the salad and add a pinch of salt if needed to adjust the seasoning. Finally, sprinkle generously with toasted or crushed sesame seeds for added aroma and texture. Your delicious DaePaMuchim is ready!
Step 7
And there you have it – a fragrant and crisp DaePaMuchim, made effortlessly! This delightful side dish is perfect served over a bowl of warm rice, making it disappear in no time.
