Green Onion Kimchi (Pa Kimchi) is easy to make, requires fewer ingredients than traditional kimchi and one of my favorites! Many times, I’ll just have a bowl of warm rice with this kimchi with nothing else as it’s that good.
In Korea, green onion kimchi is often made in the spring when small, thin type of green onions called jjokpa, are available. I use regular green onions (scallions) since they are available year round and I especially love making this kimchi when green onions are often on sale at Korean markets.
Instead of salting the vegetable as you normally do in kimchi recipes, the white ends of the green onions are soaked in anchovy sauce first as the white ends are thicker. You can use regular fish sauce if you don’t have anchovy sauce available.
In traditional kimchi recipes, porridge is made with sweet rice flour and water which helps bind the seasonings. For this recipe, I just blended cooked white rice with garlic, ginger and water. Using cooked rice can be a short cut trick to making porridge if you don’t have sweet rice flour on hand or when making a small batch of kimchi.
Store the kimchi in an air tight container and leave at room temperature for 1-2 days depending on the temperature ( 1 day during hot months, 2 days during cooler months).
Transfer to the fridge and continue to ferment for 2-5 days, depending on how sour you prefer kimchi before eating. It will last a few weeks in the fridge.
TIPS:
- Save the roots and place them in plastic bag in the freezer to use for stock.
- Substitute fish sauce with soup soy sauce or refer to Vegetarian Broth recipe.
- This kimchi has very STRONG flavors so don’t serve this on a first date 🙂
Remove any loose or outer layers that are bad. Trim off the roots and rinse well with water. Place the green onions, root side down, in a large bowl. Pour the anchovy sauce or fish sauce over the white parts of the green onions. Swirl the bowl around to evenly coat the ends and set aside for about 30 minutes, turning them over a couple of times to evenly coat the fish sauce. Meanwhile, prep the rice mixture. In a blender, add the water, cooked rice, garlic and ginger and blend well until smooth. Remove the green onions from the bowl and set aside. Into the bowl with the remaining fish sauce, add gochugaru, sugar and rice mixture. Add some water in the blender, close the lid and shake to get any leftover ingredients and add to the bowl. Mix all ingredients together until it turns into a paste. Transfer the green onions back into the bowl. ( if you prefer to cut the green onions in half or smaller pieces, do so before you add to the bowl). Using gloves, evenly spread the paste on the green onions until they are all coated. Taste for seasoning and stir in sesame seeds. Optional: Gather 2-3 green onions and wrap in a bundle or carefully tie into a knot. You can choose eat them after you make it but the green onions will be very strong. Transfer the green onions to an airtight container, gently press down to remove any air pockets and close the lid. Leave at room temperature for 1-2 days depending on the temperature. ( 1 day during hot months, 2 days during cooler months). Transfer to the fridge and continue to ferment for 2-7 days, depending on how sour you prefer kimchi before eating. Green onion kimchi will last a few weeks in the fridge.
Ingredients
Instructions
Notes