Spicy Korean Salad

This recipe is based on a Korean scallion salad called pa moochim (also spelled pa muchim). The dressing itself is traditional – with the exception of Thai chili peppers. It’s mainly served as a side dish accompanying grilled beef or fish. For the salad, I used red leaf lettuce (which is fairly common), cucumbers, and red cabbage (not so common). Hope you enjoy.

Click here for recipe…

spicy Korean salad

serves 4-6

ingredients for salad:
1 head red leaf lettuce – roughly chopped into long 3-4 inch strips
1/2 head red cabbage – thinly sliced
1 Japanese cucumber – sliced into rounds (or substitute with English cucumber)
8 scallions – thinly sliced lengthwise (3-4 inches long)
4 garlic gloves – minced
4 Thai chili peppers – minced
2 Tbsp. soy sauce
2 Tbsp. sesame seed oil
2 tsp. sesame seeds
1 tsp. sugar
2 scallions – sliced into thin rounds

In a large salad mixing bowl, toss red leaf lettuce, red cabbage, scallions, and cucumbers. Set aside.

2. dressing
In a small bowl – mix garlic, Thai chili bird peppers, sesame seed oil, soy sauce, rice wine vinegar, and sesame seeds.

3. enjoy
Drizzle dressing over single salad portion and serve!

7 Responses to “Spicy Korean Salad”

Leave a Reply