Pa muchim or pajeori is a traditional salad originating from South Korea. Although every family in Korea has their own recipe, the salad is usually made with a combination of scallions, red chili flakes, salt, sugar, sesame oil, and rice vinegar.

The scallions are sliced lengthwise into strips, soaked in cold water in order to get crunchy, drained, and mixed with the sesame oil, red chili flakes, vinegar, sugar, and salt. The ingredients are tossed and the salad is served chilled or at room temperature.

Saengchae is a Korean term used to denote various salads made with sliced fresh vegetables that are coated in a spicy dressing. The most common variety of the dish is made with sliced daikon radish (mu), but cucumber saengchae is also popular, as well as versions with lettuce, cabbage, and added meat or seafood, while the dressing usually combines gochugaru chili flakes or gochujang chili paste, salt, garlic, vinegar, or fish sauce.

Makguksu is a traditional noodle salad originating from South Korea, and it’s a specialty of the Gangwon province. The salad is made with a combination of buckwheat noodles, chicken, and vegetables, and it’s always served chilled. There are numerous variations on this cold noodle salad, but it often incorporates ingredients such as chicken breast, carrots, red bell peppers, cabbage, cucumbers, endive, lettuce, chili peppers, onions, gochujang (hot pepper paste), and soy sauce.

Gamjasaelleodeu is a traditional potato salad originating from South Korea. Although there are many variations, the salad is usually made with a combination of potatoes, carrots, cucumbers, onions, hard-boiled eggs, Fuji apples, mayonnaise (Kewpie is preferred), salt, and black pepper.

The potatoes and carrots are cut into cubes and boiled until fully cooked. The cucumbers and onions are diced and sprinkled with salt. The potatoes are gently mashed and mixed with the carrots, cucumbers, onions, eggs, apple chunks, and mayonnaise.