It's no secret Filipinos have fully embraced Korean culture. From Kpop to Korean food, we've all managed to get our hands on it. Not only have Korean BBQs taken us by storm, we've started 'Filipinizing" some of their traditional dishes like Kimchi, alternating the flavor to fit the Filipino palate more. And it's not a bad thing! We've managed to widen our palate by introducing ourselves to ingredients like gochugaru, gochujang and samjang to name a few. Personally when I was delving into Korean cuisine, I had no idea what these all are but after countless hours of watching youtube videos and reading food blogs, I managed. 

One of the things I love most about Korean food is their side dishes. As a Filipino you probably will be crossing your eyebrows at the thought of having to wash all those dishes but really, it's an amazing feast whenever we have korean food with all the mirage of side dishes. My first favorite was Myulchi Bokkeum (Stir-fried Anchovies)! I could eat a plate in a minute! Second would be pickled radish and carrots and third would be today's recipe--Pa muchim or scallion salad. Pa Muchim is best served alongside grilled meats like Bossam or Samgyupsal which is why we always see it in unli K-BBQ restaurants. If you haven't had this yet, you're missing out. If you want to try it for the first time, let's begin!