Pa Muchim – Korean Leek and Sesame Salad

Aromatic, slightly spicy, and full of umami – this classic Korean leek salad is a popular banchan (side dish) often served with grilled meats, rice, or noodle dishes. It’s quick to prepare and delivers a deep, nutty flavor thanks to sesame oil and garlic.

Ingredients:
• 1–2 leeks (white and light green parts only)
• 1½ tsp grated garlic
• 3 tbsp sesame oil
• ¾ tsp chicken or vegetable stock powder
• a pinch of salt and freshly ground black pepper
• 1½ tbsp lemon juice or rice vinegar
• 1 tbsp toasted sesame seeds
• (optional: 1 tsp gochujang paste or Korean chili flakes if you like it spicy)

Preparation:

1. Cut the leeks into very thin strips (preferably lengthwise along the fibers), then rinse in cold water and pat dry with a paper towel.

2. In a bowl, combine garlic, sesame oil, stock powder, salt, pepper, and lemon juice (or rice vinegar).

3. Add the leeks and toasted sesame seeds, then gently toss until everything is evenly coated.

4. Let the salad rest for 10–15 minutes to allow the flavors to blend.

Tip:
Serve chilled as a side dish for grilled meats or as a light accompaniment to sushi, bibimbap, or gyoza dumplings.