Scallion Salad (Pa Muchim)

Korean green onion salad recipe

The Spruce / Diana Chistruga 

Prep: 10 mins
Cook: 0 mins
Soaking Time: 10 mins
Total: 20 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
54 Calories
2g Fat
8g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 54
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 74mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein 0g
Vitamin C 3mg 14%
Calcium 16mg 1%
Iron 0mg 3%
Potassium 68mg 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.)

In Korean cuisine, it's not uncommon to serve many different side dishes, called banchan, with an  entrée. This fresh Korean scallion side is often served alongside grilled meat and seafood dishes in Korean restaurants. Scallion salad, called pa muchim, is so simple to make but really adds a lot of flavor to whatever it's served with. It requires only six ingredients and a few minutes of time to prepare, and it's great to put together yourself at home. 

Scallion salad is very popular in Korea as an accompaniment at a barbecue, but eating it in this way may be unfamiliar to you—scallions are often relegated to a garnish in other cuisines, and not the main ingredient in a dish. It's the perfect side for Korean pork belly (bossam). Toss it with rice or into a noodle bowl for a mouthwatering meal. You can also add pa muchim to your lettuce wraps, or just treat it as another side dish or salad.

Be sure not to skip the step of soaking the scallions in cold water. It cleans them, but it also perks them up and removes some of their pungency.


  • 4 scallions, sliced lengthwise into fine strips

  • 2 teaspoons sesame oil

  • 2 tablespoons sugar

  • 2 tablespoons rice vinegar

  • 2 teaspoons kochukaru (gochugaru, Korean chili powder)

  • Pinch salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Scallion Salad (Pa Muchim)
    The Spruce / Diana Chistruga 
  2. Soak scallions in very cold water for 10 minutes so they have a good crunch.

    Scallions soaking in water
    The Spruce / Diana Chistruga 
  3. Drain scallions.

    Straining water from green onions after soaking
    The Spruce / Diana Chistruga 
  4. Combine sesame oil, sugar, rice vinegar, and kochukaru with scallions.

    Combine all the seasoning ingredients
    The Spruce / Diana Chistruga 
  5. Season with salt to taste.

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


  • Slice the green scallions the night before to save yourself time on the day of making this dish. Wrap them in a paper towel, put them in a plastic bag, and refrigerate.
  • Hold off tossing the scallions with the seasoning mixture until you're almost ready to eat. This will keep the salad fresh and crunchy.
  • Feel free to adjust the levels of the dressing to suit your taste, making it more or less acidic or adding more gochugaru to increase the heat.
  • You can use a little bit of soy sauce instead of the pinch of salt, if desired.

How to Store Scallion Salad

This salad will keep in the refrigerator for a day or two as long as it's covered. It won't be quite as crisp as it was initially. Feel free to freshen up any leftovers with a bit more scallions to improve the texture.