Scallion Salad (Pa Muchim)

Korean green onion salad recipe

The Spruce / Diana Chistruga 

Prep: 10 mins
Cook: 2 mins
Total: 12 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
53 Calories
2g Fat
8g Carbs
0g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 53
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 116mg 5%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Protein 0g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fresh Korean scallion side is often served alongside grilled meat and seafood dishes in Korean restaurants. You can add it to your lettuce wraps or just treat it as another side dish or salad.


  • 4 scallions (sliced lengthwise into fine strips)
  • 2 teaspoons sesame oil
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons Kochukaru (Korean chili powder)
  • Pinch of salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for green onions
    The Spruce / Diana Chistruga 
  2. Soak the scallions in very cold water for 10 minutes so they have a good crunch.

    Green onions
    The Spruce / Diana Chistruga 
  3. Drain the scallions.

    The Spruce / Diana Chistruga 
  4. Combine all the seasoning ingredients—sesame oil, sugar, rice vinegar, and Kochukaru—with the scallions.

    Add sauce
    The Spruce / Diana Chistruga 
  5. Season with salt to taste.

    Add salt
    The Spruce / Diana Chistruga 
  6. Enjoy with grilled meat and seafood dishes or in a lettuce wrap.