Sweet and Tangy Crisp Pachae Muchim (Seasoned Shredded Green Onions)
A seasoned side dish of thinly shredded large green onions, rinsed to tone down their sharp bite, then tossed in a gochugaru and soy sauce dressing.
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 →
Thinly shred large green onions, rinse them in cold water, and toss gently with a sweet and tangy soy sauce and gochugaru dressing. Served alongside grilled meat, it cuts through the richness with a crisp bite and spicy aroma. Because the green onions wilt quickly, it is best tossed right before serving.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Large green onion (daepa)2 stalks, 250 g
- Gochugaru (Korean chili flakes)2 tbsp
- Gin (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Vinegar1–2 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- This uses 2 thick large green onions, with the slimy inner tips trimmed away.
Steps
Prepare the ingredients
Prepare 2 thick large green onions (daepa), trimming away the slimy inner tips.
Shred the green onions
Slit the white stalk lengthwise in half without cutting all the way through, then remove the core.
Roll it up and thinly shred it into fine strips, which makes the cutting easier.
Shred the removed core and the remaining green onion parts into similar thickness.
Rinse in water to remove pungency
Rinse the shredded green onions once in water to wash away residual slime and sharp pungency.
Drain the water thoroughly.
Toss with seasonings
Place the shredded green onions in a bowl, add 2 tbsp gochugaru (Korean chili flakes), 2 tbsp regular soy sauce (jin-ganjang), 1~2 tbsp vinegar, 1/2 tbsp sugar, toasted sesame oil, and toasted sesame seeds, then toss gently.
It wilts quickly, so toss it right before serving with grilled meat.
Finish
Tossing it fresh this way keeps the pungent green onion aroma and crisp texture at their best.
Spicy, sweet, and tangy shredded green onions are an absolute must with rich grilled pork belly.
Once the meat is done, chopping up the leftover pork and green onions to mix with rice is so addictive you will not be able to put your spoon down.
Ppunwife's tips
- It wilts quickly, so toss it right before serving with grilled meat.
FAQ
How do you reduce the slime and sharp bite of large green onions?
Rinsing the finely shredded green onions once in water and shaking off the excess moisture reduces both the slimy sap and the harsh pungency.
Can you toss the shredded green onions in advance?
Once tossed with seasonings, they wilt quickly, so it is best to toss them right before grilling the meat and serving.
Can I use brewed soy sauce instead of regular soy sauce?
You can use either regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang), whichever you have on hand.
