Pa muchim (spring onion salad)
Serves: 4
Prep time: 10 minsTotal time: 
*Ingredient available at souschef.co.uk / Recipe by Judy Joo / Recipe photograph by Toby Scott
Pa muchim (spring onion salad)
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
71Kcal
Fat
5gr
Saturates
1gr
Carbs
6gr
Sugars
5gr
Fibre
1gr
Protein
1gr
Salt
1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 8 spring onions
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp granulated sugar
- 3½ tsp rice vinegar
- ½ tsp crushed chilli flakes or 1 teaspoon Korean red pepper powder (gochugaru*)
- 1 tbsp sesame seeds, toasted
Step by step
Get ahead
Ice and drain the spring onions a few hours ahead. Keep chilled and dress before serving.
- Thinly slice the spring onions lengthwise and put in iced water for 30 minutes, until curly and to take off some of the harsh bite.
- Whisk together the soy sauce, oil, sugar and vinegar until the sugar is dissolved to make a dressing. Mix in the chilli flakes and seeds.
- Drain and pat dry the spring onions on kitchen paper. Toss with the dressing and serve immediately.
