Discover the history of this region →
Pa-muchim is a heap of finely shredded scallions tossed in a spicy, tangy dressing. At Korean barbecue restaurants it is served alongside grilled pork and beef, cutting through the richness with its sharp freshness. It takes just minutes to make.
Per serving: 58 calories · 3 g net carbs · 2 g protein · 4 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 bunches scallions (about 16) green parts mainly
- 1 tablespoon gochugaru
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon allulose
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Cut the scallions into 3-inch lengths, then slice them lengthwise into very thin strips.
- Soak the shredded scallions in ice water for 10 minutes to remove some of their sharpness and make them curl. Drain and spin or pat dry.
- Whisk the gochugaru, soy sauce, vinegar, allulose and sesame oil together.
- Just before serving, toss the scallions with the dressing and sprinkle with sesame seeds.
Notes
Nutrition
About This Dish
Pa means scallion, and pa-muchim is sometimes called pajeori. It is a nearly universal side dish at Korean pork barbecue restaurants. Koreans traditionally believe that scallions help with digestion when eating rich, fatty meats. Korean scallions, called daepa, are much larger than Western green onions, and the smaller ones are called jjokpa. Scallions are one of the most used vegetables in the Korean kitchen.
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 9: Salads (Bulguksa Temple). See all Korean recipes