Pamuchim

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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.
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  • Level: Easy
  • Total: 45 min (includes soaking time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. Put the scallions in a large bowl and fill with ice and water. Let sit for 30 minutes.
  2. Drain and pat the scallions dry. Combine the scallions, Fresno chiles and onion in a large bowl. 
  3. 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.