Easy and Delicious Green Onion Kimchi (Pa Kimchi)
Springtime Delight: How to Make Pa Kimchi with the Easiest Recipe Ever
Savor the fresh flavors of spring with this incredibly simple Pa Kimchi (Green Onion Kimchi)! While some kimchis can be intimidating, Pa Kimchi stands out for its straightforward seasoning. The main effort comes from preparing the green onions, but the reward is a vibrant, crunchy, and flavorful side dish that’s delicious fresh or fermented. This recipe makes it easy for even beginners to achieve fantastic results!
Ingredients- 2 bunches of green onions (about 10 handfuls after trimming)
- 25 Tbsp clear anchovy sauce (fish sauce)
- 5 Tbsp plum extract (or syrup)
- 20 Tbsp Korean chili powder (gochugaru)
- 2 Tbsp minced garlic
Cooking Instructions
Step 1
Start by preparing your two bunches of green onions. Trim off the roots and carefully peel away any wilted or yellow outer leaves. Once the green onions are neatly trimmed, the most labor-intensive part of making Pa Kimchi is already done!
Step 2
Rinse the trimmed green onions thoroughly under cold running water to remove any dirt or debris. After washing, drain them very well. It’s important to remove as much excess water as possible to prevent the kimchi from becoming watery and dilute the flavors.
Step 3
Now, let’s portion the green onions. Take a large bowl and place the green onions in it. A ‘handful’ is measured by grasping the green onions with your thumb and index finger, filling them completely. Aim for a total of 10 such handfuls.
Step 4
It’s time to add the seasoning! Pour the 25 tablespoons of clear anchovy sauce evenly over the green onions, focusing especially on the white, root ends. Let it sit for a moment to allow the sauce to begin flavoring the onions.
Step 5
Tilt the bowl slightly. You can achieve this by placing a thick book or a pot holder under one side of the bowl. This will cause the anchovy sauce to pool on one side. To this collected sauce, add the 5 tablespoons of plum extract, 20 tablespoons of Korean chili powder, and 2 tablespoons of minced garlic. Mix everything together thoroughly with a chopstick or spatula until well combined and no lumps remain.
Step 6
Gently coat the green onions with the prepared seasoning mixture. Try not to break the green onions. Ensure the seasoning covers them evenly, paying attention to coating the white root sections well. It’s best to coat them gently, following their natural direction, rather than vigorous tossing, to maintain their appearance and texture.
Step 7
Even after meticulously trimming and seasoning two bunches of green onions, they’ve only filled about half of a 9-liter kimchi container. But what’s missing in volume is made up for in vibrant flavor and satisfying crunch. Your delicious Pa Kimchi is ready to be enjoyed!
