Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Pamuchim
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- Level: Easy
- Total: 45 min (includes soaking time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 186
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1269 mg
This scallion salad is a popular dish to serve alongside Korean barbecue meats. The recipe involves soaking the scallions in an ice bath, which helps curl them as well as remove any bitterness. This is a quick, fresh, spicy side dish that can be added to lettuce wraps or eaten as is.
- Level: Easy
- Total: 45 min (includes soaking time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 186
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1269 mg
Ingredients
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Directions
- Put the scallions in a large bowl and fill with ice and water. Let sit for 30 minutes.
- Drain and pat the scallions dry. Combine the scallions, Fresno chiles and onion in a large bowl.
- Whisk the fish sauce, sesame oil, rice vinegar and gochugaru in a medium bowl. Add to the scallion mixture and toss to combine. Right before serving, toss in the sesame seeds.
Cook’s Note
You can grind the sesame seeds with a mortar and pestle, or pulse them in a spice grinder just until coarsely ground.
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