Korean Scallion Salad (Pa-Muchim)

This scallion salad is usually served along side Korean barbeque in a Korean restaurant.  You can wrap this and the barbeque meat in a green lettuce leaf and eat it together.  I made this to serve it with my Hanainese chicken because I thought it would go well together with the ginger sauce and chili.  This scallion salad was indeed delicious and it would pair well with any meat dishes.

I think it is best to make this on the day you want to serve it and finish it in the same day.

I adapted this recipe from a Korean cookbook that I borrowed from my local library in which I forgot to copy down the title of the book.  It is a cookbook featured Korean chefs in Korean restaurants around LA, California.

Ingredients:

• 5 scallions
• 1 tsp. red pepper powder
• 1 clove of garlic, minced
• 1/4 tsp. soy sauce
• 1/4 tsp. granulated sugar
• 1/2 tsp. sesame oil
• 1/2 tsp. toasted sesame seeds

Method:

Wash each scallion and pat dry with paper towel.  Trim both ends of each scallion, then cut into 3-inch pieces and then finely cut again lengthwise (scallions are very slippery, so use caution while cutting).  Put the scallions in a bowl and add red pepper powder, garlic, soy sauce, sugar, sesame oil. and sesame seeds, and toss to mix.  Transfer to a serving plate.