Korean Scallion Salad (Pa Muchim)

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Korean Scallion Salad (aka Pa Muchim, aka Pajeori) isn’t just some leafy afterthought—it’s a bright, crunchy, spicy miracle that’ll totally shake up your salad game. Ready in just 15 minutes (not kidding), and made with a handful of ingredients you can grab at any grocery store, this salad is pure, unfiltered umami goodness ready to make your grilled foods and bibimbaps pop. No fancy equipment, no exotic “I’ll never use this again” ingredients—just straight-up garnish flavor on tap.

A plate of Korean scallion salad next to a bulb of garlic and a jar of kimchi on a wooden surface.

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So what’s in it? Thinly sliced scallions, bathed in a sweet, spicy, sesame-packed dressing, that’ll have you questioning why you ever settled for bibimbap without this banchan. Tamari brings the umami, gochugaru (Korean chili powder) adds the heat, rice vinegar zips it up, and brown sugar smooths everything out. Toss it all together and—boom—you've got yourself a side dish that works with anything.

It fits perfectly next to other classic Korean banchans like Oi Muchim (a spicy Korean cucumber salad) and vegan kimchi, bringing balance and bold flavor to any meal. Pair it with vegan bulgogi and wrap it all together in a crisp lettuce leaf for a ssam-style bite that’ll have you wondering why you didn’t start making Korean food at home sooner.

Ready to bring this Korean classic to your table? With this recipe, you’re gonna nail it on the first try (I’m pretty much handing you a victory here). In ten minutes, you’ll have a plant-based banchan that’s fresh, bold, and way more impressive than it has any right to be. Grab your scallions, and let’s get slicing and tossing!

Jump to:

🥰 Why you’ll adore this Pa Muchim recipe
🧅 Korean Scallion Salad Ingredients
🤯 Variations
📖 How to make vegan Korean scallion salad
💡 Serving Ideas
👉 Top tips
🤷‍♀️ Recipe FAQs
✌️ You'll love these vegan Korean recipes too
Vegan Korean Scallion Salad (Pa Muchim)

🥰 Why you’ll adore this Pa Muchim recipe

✅ Tested and Approved Worldwide: Like all my vegan Korean recipes, I passed this on to my team of recipe testers across different kitchens, climates, and ingredient brands. The verdict? 100% success, 100% addictive.

⏳ Ready in 10-15 Minutes: No waiting, no marinating—just slice, soak, whisk, and toss. You’ll have a restaurant-quality Korean side dish before your rice is even done cooking.

🛒 Easy-to-Find Ingredients: Everything in this recipe is stocked in most grocery stores or Asian markets, and if you don’t have gochugaru, I’ve got swap recommendations (but seriously, get some—it's worth it).

✊ Vegan AF & GF: Like all of my vegan recipes, this one contains no fish sauce, no anchovies, no honey, no animal-derived nonsense. Just a bold, umami-packed flavor that checks all the boxes without harming a single critter.

🧅 Korean Scallion Salad Ingredients

Scallions

Scallions (aka green onions) bring a mildly sweet, fresh bite that works perfectly in this salad. Soaking them in ice water turns them extra crisp and tones down any harshness. No scallions? Very-thinly sliced leeks or chives will work with this same preparation method.

Toasted Sesame Oil (Chamgireum / 참기름)

This deep, nutty, toasty oil is a MUST in Korean cooking. It’s what gives this salad its signature roasted aroma. I also use it in vegan kimchi fried rice for that rich toasty flavor and in Korean tofu soup to bring out the natural umami of the broth. Pro tip: Regular sesame oil ≠ toasted sesame oil. They are NOT the same. High-quality toasted sesame oil has the high intensity you need. If you’re out, roasted peanut oil, or olive oil can work, but it won’t have the same traditional taste.

Rice Vinegar (Ssal Sikcho / 쌀식초)

A mild, slightly sharp vinegar that brightens up the salad and balances the richness of the sesame oil. Korean rice vinegar is best, but Japanese rice vinegar (like seasoned or unseasoned sushi vinegar, that you might use to make a vegan sushi bake) are yummy in this as well. In a pinch, apple cider vinegar can substitute, though it has a bit more of a broad acid flavor.

Tamari

Tamari brings the deep, umami-packed saltiness that ties everything together. It’s naturally gluten-free, making it a solid alternative to regular soy sauce. If gluten isn’t an issue, use Korean soy sauce (Joseon ganjang / 조선간장) or Japanese shoyu—both work beautifully.

Brown Sugar

A little sweetness is needed to balance out the heat and acidity. Brown sugar melts right into the dressing, creating a smooth, well-rounded flavor. But I prefer coconut sugar or palm sugar—they’re great refined sugar-free options and bring a rich, caramelized depth that works perfectly here.

I always keep some on hand to make Indonesian kuih dadar, Malaysian bubur sumsum, and Filipino suman—all of which rely on that deep, natural sweetness. Use what you have, but if you can, go for the unrefined stuff for extra complexity in flavor.

Gochugaru (고추가루, Korean Chili Flakes)

This essential Korean spice delivers mild heat, smoky depth, and a touch of sweetness without overpowering the dish. Look for coarse or fine gochugaru, depending on your texture preference.

If you can’t find it, Aleppo pepper makes a great substitute—I also use it in my Ezme and Mercimek Köfte recipes for that warm, slightly fruity heat. A mix of smoked paprika and cayenne works in a pinch, but nothing quite matches gochugaru’s unique balance of spice and sweetness.

*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.

🤯 Variations

Pa-Kimchi (Scallion Kimchi)

Fermenting fresh green onions with gochugaru, garlic, and ginger creates a tangy, spicy kimchi known as Pa-Kimchi. This traditional Korean side dish offers a deeper, more complex flavor perfect for hooking up your vegan fried chicken or vegan drumsticks with.

Pa-Ganghoe (Scallion Bundles)

Blanching scallions and tying them into bundles, often with blanched vegetables like minari (water dropwort), creates a visually appealing and refreshing side dish called Pa-Ganghoe. Serve it over rice, brushed with a little Korean bbq sauce.

📖 How to make vegan Korean scallion salad

Nail this spicy spring onion salad on your first shot by following these step-by-step instructions and photos. Or scroll down to the bottom of this page for the easy-to-print recipe card.

Chopped green onions on a wooden cutting board next to a knife.

Step One

Scallion Dion:

Slice the scallions lengthwise into thin strips.

✅You can do this by hand using a super-sharp knife, or use a purpose built scallion slicer too. (Yeah, I know it’s crazy, but they do exist!)

Bowl of water with ice cubes and green vegetable stalks, placed on a wooden surface with an orange cloth underneath.

Step Two

The Wim Hof Method:

Toss the julienned scallions into a bowl of ice water. Let them sit for 10 minutes to mellow their sharpness and make them extra crisp.

Close-up of sliced green onions in a metal mesh strainer.

Step Three

In Drain in the Membrane:

Drain and pat them dry with a clean kitchen towel so the scallions don’t get super-soggy once dressed.

A ceramic bowl contains a reddish sauce with sesame seeds and spices on its surface, sitting on a larger plate.

Step Four

Dress To Impress:

In a small bowl using a tiny whisk or the tines of a fork, whisk together the minced garlic, toasted sesame oil, rice vinegar, tamari, brown sugar, gochugaru, and toasted sesame seeds until the sugar dissolves and everything is well combined.

A bowl of Korean scallion salad with red pepper flakes, likely seasoned, resting on a rustic wooden surface.

Step Five

Salad-y Gaga:

Add the scallions to a mixing bowl, pour the dressing over them, and toss gently until evenly coated. Let the salad rest for at least a few minutes or up to 2 hours before serving.

💡 Serving Ideas

This spicy scallion salad is a popular side dish, often served at Korean restaurants with grilled dishes and banchan spreads. It adds a spicy-sesame pop of freshness to any Korean meal.

On sanchae bibimbap it goes great with Kkakdugi (vegan radish kimchi), which brings a bold, fermented sharpness to the table, and Dubu Jorim, a deeply savory dish with a satisfying balance of heat and umami. Served together as a bowl over some steamed brown rice or with onigiri, these three sides create a perfectly layered mix of textures and flavors—crispy, crunchy, and braised goodness-galore.

For a full meal, serve this alongside vegan Korean fried chicken, where the salad’s bright acidity cuts through the crispy, saucy coating beautifully. Add a side of steaming white rice, maybe a light miso soup, and you’re all set.

And for dessert? Kkwabaegi (twisted Korean donuts) are the move—soft, chewy, and just sweet enough to wrap things up like a gosh darned galloping pony who works at a gift wrapping station in heaven.

👉 Top tips

Master the Slice: Use an extra-sharp kitchen knife to cut the scallions into uniform, thin strips. Making sure the scallions are dry when you cut them makes them less slippery, and easier to safely cut into thin strips.
Soak for Crunch: After slicing, soak the scallion strips in ice water for 10-15 minutes. This step reduces their pungency, removes some of the mysterious scallion-slime, and enhances their crispness, giving your salad that satisfying crunch.
Dry Thoroughly: Ensure the scallions are completely dry before tossing them with the dressing. Excess moisture will dilute the flavors and make the salad soggy, especially if you aren’t eating it the day you make it. A small salad spinner works wonders here.

🤷‍♀️ Recipe FAQs

What is the origin of Pa Muchim?

Pa Muchim has its roots in Korean cuisine, where "pa" is the Korean word for scallion and "muchim" refers to a seasoned or mixed dish (typically a salad). It's a traditional banchan (AKA side dish) that has been enjoyed for generations, valued for its simplicity and the way it enhances the flavors of main dishes, especially grilled proteins.

How should I store Korean Scallion Salad (Pa Muchim)?

This Korean green onion salad is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat (if necessary) to keep it tasting great.

❄️ Refrigerating:
Store leftover Pa Muchim in an airtight container in the refrigerator for up to 2 days. Since scallions can release moisture over time, give the salad a quick toss before serving to redistribute the dressing.

🌱 Refreshing Leftovers:
This salad is meant to be eaten cold or at room temperature, so reheating isn’t necessary. However, if it has been sitting in the fridge and seems less vibrant, add a splash of sesame oil and a sprinkle of fresh gochugaru (Korean red pepper flakes) before serving to revive the flavors.

Can I freeze Korean scallion salad?

Pa Muchim does not freeze well because scallions lose their crispness and become watery when thawed. It’s best to make only as much as you’ll eat fresh.