Pa Kimchi, or Green Onion Kimchi, is simple to prepare and requires fewer ingredients than traditional kimchi. It’s one of my favorites, and I often enjoy it with just a bowl of warm rice because it’s so delicious.
In Korea, this kimchi is typically made in the spring using a small, thin variety of green onion called jjokpa. However, I use regular scallions, which are available year-round. I particularly enjoy making this kimchi when scallions are on sale at Korean markets.
Unlike other kimchi recipes, the white ends of the green onions are soaked in anchovy sauce first, as they are thicker. If you don’t have anchovy sauce on hand, you can use regular fish sauce instead.
In traditional kimchi recipes, a porridge made from sweet rice flour and water is used to bind the seasonings. However, for this recipe, I simply blended cooked white rice with garlic, ginger, and water. This is a handy shortcut if you don’t have sweet rice flour or if you’re making a small batch of kimchi.
After preparing the kimchi, store it in an airtight container at room temperature for 1-2 days, depending on the temperature (1 day during warmer months and 2 days during cooler months).
Then, transfer the kimchi to the fridge and let it continue to ferment for 2-5 days, depending on how sour you like your kimchi. The kimchi will last for several weeks when stored in the fridge.
- Don’t throw away the roots! Save them in a plastic bag in the freezer to use for stock later.
- If you don’t have fish sauce, you can use soup soy sauce or refer to a Vegetarian Broth recipe.
- Keep in mind that this kimchi has very strong flavors, so it might not be the best choice for a first date.
- 1 pound (450 grams) of green onions, with the roots trimmed
- 1/3 cup of Korean anchovy sauce or fish sauce
- 1/2 cup of water
- 1/4 cup of cooked white rice
- 4 minced garlic cloves
- 1/2 inch of minced ginger
- 1 Tablespoon of sugar
- 1/4 to 1/2 cup of gochugaru (Korean red pepper flakes), depending on your desired spice level
- Optional: sesame seeds
Start by removing any loose or damaged outer layers from the green onions. Trim off the roots and rinse the onions well with water.
Arrange the green onions in a large bowl with the root side facing down. Pour the anchovy or fish sauce over the white parts of the onions, swirling the bowl to evenly coat the ends. Set aside for about 30 minutes, turning the onions over a couple of times to ensure they are uniformly coated with the sauce.
While the onions are soaking, prepare the rice mixture. In a blender, combine the water, cooked rice, garlic, and ginger. Blend until smooth.
Remove the green onions from the bowl and set them aside. Add the gochugaru, sugar, and rice mixture to the remaining fish sauce in the bowl. Rinse out the blender with some water and add it to the bowl as well. Mix everything together until it forms a paste.
Transfer the green onions back into the bowl (if you prefer to cut them in half or into smaller pieces, do so before adding them to the bowl). Wearing gloves, spread the paste evenly over the green onions until they are all coated. Taste for seasoning and stir in sesame seeds if desired.
Optionally, you can gather 2-3 green onions and wrap them into a bundle or carefully tie them into a knot.
You can eat the kimchi right away, but keep in mind that the green onion flavor will be very strong at first. Transfer the kimchi to an airtight container, pressing down gently to remove any air pockets, and close the lid.
Leave the container at room temperature for 1-2 days, depending on the temperature (1 day during warmer months and 2 days during cooler months).
Then, transfer the kimchi to the fridge and let it continue to ferment for 2-7 days, depending on how sour you like your kimchi.
- Green onion kimchi will keep for several weeks in the fridge.