Crisp Pachae Muchim (Seasoned Shredded Green Onions)
Shredded green onions tossed in a sweet and tangy seasoning that cuts through the richness of grilled meat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish for 2 to 3 servings features thinly shredded large green onions rinsed in cold water and lightly tossed in a sweet and sour seasoning. Adding the seasonings directly instead of mixing them in advance prevents the delicate shreds from getting bruised. Toss right as the meat goes onto the grill to keep it crisp and fresh.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Large green onion (daepa)2 stalks, 200 g
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Vinegar2 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Leave out the slimy leafy parts and shred the rest.
Steps
Leave out the slimy leafy parts and shred the rest into thin strips.
Rinse in cold water about twice to remove the sharpness and any lingering slimy residue,
then drain well in a strainer.
Add the shredded green onions, add all the seasoning ingredients, and toss gently to finish.
If you mix the seasoning separately beforehand, it can clump up, and working to coat everything evenly can crush the shreds,
so it is best to add the seasonings directly and toss right away.
Ppunwife's tips
- If you mix the seasoning separately beforehand, it can clump up, and working to coat everything evenly can crush the shreds, so it is best to add the seasonings directly and toss right away.
- The green onions begin to wilt the moment they are seasoned, so keep them draining in a strainer in the refrigerator and toss them right when you put the meat on the grill. That way you can enjoy them crisp and fresh.
FAQ
How do you tone down the sharpness and slimy residue of large green onions?
Omit the slimy green leafy parts, shred into thin strips, rinse in cold water about twice, and drain thoroughly in a strainer.
Why add the seasonings directly instead of making the sauce in advance?
Pre-mixed sauce can clump up, and trying to coat the green onions evenly might crush the delicate shreds, so it is best to add the seasonings directly over the onions and toss.
When should you toss the dish to keep the crisp texture?
Shredded green onions wilt quickly once dressed, so keep them drained in the refrigerator and toss them right before you grill the meat.
