Spicy and Tangy Scallion Salad (Pah Muchim)
The Perfect Companion to Meats: A Refreshing and Flavorful Scallion Salad!
An essential side dish when enjoying grilled meats or savory boiled pork. This simple yet incredibly delicious scallion salad recipe is guaranteed to elevate your meal. Its bright acidity and refreshing zest cut through richness, stimulating your appetite.
Main Ingredients- 2 Green Onions (approx. 200g)
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare the green onions. First, trim off any wilted or yellow outer leaves. Cut off the root ends cleanly with a knife. Since soil might be trapped between the layers, rinse the green onions thoroughly under running water, holding them upright from root to tip, to remove all dirt and debris. Pay special attention to cleaning between the leaves.
Step 2
The easiest and fastest way to cut scallion ‘jjan’ (thin strips) is by using a scallion cutter. Place the washed green onion on its side, blade-side up, and gently stroke downwards with the scallion cutter as if brushing the hair, from the white part towards the green tips. This creates uniformly thin strips effortlessly.
Step 3
If you don’t have a scallion cutter, you can make scallion strips easily with a knife. As shown in the picture, make a long incision down the center of the green onion. This will allow you to separate the layered leaves more easily.
Step 4
Carefully separate the layered leaves after making the incision. Stack several of the separated leaves on top of each other and roll them up tightly, similar to rolling sushi. This bundled form makes slicing much more manageable.
Step 5
Using a sharp knife, thinly slice the rolled green onions into approximately 1-2mm thick strips. For the green parts of the onion, follow the same method: separate the leaves, stack, roll, and then slice thinly. Slicing them as thinly as possible will result in a softer texture and better absorption of the dressing.
Step 6
Soak the sliced scallions in cold water for a short period. This step helps to mellow out their characteristic pungent and slightly bitter taste, making them more pleasant to eat.
Step 7
After soaking in cold water, drain the scallion strips and rinse them again under running water several times. Then, place them in a colander to thoroughly drain any excess water. Excess moisture can dilute the dressing and make the salad taste watery.
Step 8
Transfer the drained scallion strips to a mixing bowl. Now it’s time to add the dressing ingredients. First, add 1.5 tablespoons of gochugaru (Korean chili flakes) to give the scallions a vibrant color. Next, pour in 2 tablespoons of soy sauce for a savory base.
Step 9
Following that, add 2-3 tablespoons of vinegar for the essential tangy flavor. Use 3 tablespoons if you prefer a tangier salad, or 2 tablespoons for a standard level of sourness. Then, add 1 tablespoon of sugar to balance the flavors.
Step 10
Put on disposable gloves and gently toss the scallions with the dressing ingredients until everything is evenly coated. Be careful not to mash the scallions; mix them gently to ensure the dressing is distributed well. You can taste and adjust seasoning at this point if needed.
Step 11
Finally, drizzle in 1 tablespoon of sesame oil for a rich, nutty aroma, and sprinkle a generous amount of toasted sesame seeds on top for both flavor and visual appeal.
Step 12
Give it a final gentle toss to incorporate the sesame oil and seeds. Your delicious scallion salad is now ready! Avoid overmixing, as it can make the scallions mushy.
Step 13
Enjoy this refreshing salad with freshly grilled pork belly or tender boiled pork (suyuk). The combination of the savory meat and the bright, zesty scallions is truly delightful, cutting through any richness. It’s also a wonderful side dish for rice. Give it a try!
