Spicy & Sweet Green Onion Kimchi (Pa Kimchi) – The Ultimate Recipe
Pa Kimchi (Green Onion Kimchi)
I’m saving this recipe because it was so delicious when I tried it! This is my go-to method for making flavorful Pa Kimchi that’s perfect with any meal.
Main Ingredients- 1 bunch fresh green onions (about 300-400g)
Kimchi Seasoning Mix- 13 Tbsp (Ts) fine gochugaru (Korean chili flakes)
- 2 Tbsp (Ts) Vietnamese gochugaru (adjust for spice level)
- 2.5 Tbsp (Ts) sugar (adjust for sweetness)
- 3 Tbsp (Ts) minced garlic
- 15 Tbsp (Ts) fish sauce (anchovy sauce recommended)
- 10 Tbsp (Ts) water
- 13 Tbsp (Ts) fine gochugaru (Korean chili flakes)
- 2 Tbsp (Ts) Vietnamese gochugaru (adjust for spice level)
- 2.5 Tbsp (Ts) sugar (adjust for sweetness)
- 3 Tbsp (Ts) minced garlic
- 15 Tbsp (Ts) fish sauce (anchovy sauce recommended)
- 10 Tbsp (Ts) water
Cooking Instructions
Step 1
Let’s start by making the essential seasoning paste for our Pa Kimchi. In a large bowl, combine the fine gochugaru, Vietnamese gochugaru, sugar, minced garlic, fish sauce, and 10 tablespoons of water. Mix thoroughly until there are no lumps. If you’re using a regular tablespoon for measurement, use about 13 level tablespoons of each ingredient. Let the seasoning mix sit for a short while to allow the flavors to meld.
Step 2
Fresh green onions are key to great kimchi, so it’s important to prepare them carefully. Trim off any yellow or wilted leaves and clean the roots by brushing off any dirt. Rinse the green onions thoroughly under cold running water several times to remove any soil or debris. After washing, drain them well in a colander. Making sure they are completely dry is crucial to prevent the kimchi from becoming soggy. You can also pat them dry with paper towels.
Step 3
Now it’s time to coat the green onions with the delicious seasoning. Prepare a large tray or wide bowl. Arrange the cleaned green onions on the tray. Generously spread the prepared seasoning mixture over the green onions, starting from the white bulbous ends up to the green leaves. Make sure to apply plenty of seasoning to the white parts near the roots for the best flavor. Gently coat them to avoid breaking the delicate stalks.
Step 4
Once the green onions are fully seasoned, it’s time for them to ferment and develop their flavor. Pack the Pa Kimchi snugly into an airtight container and refrigerate. It will be ready to enjoy in 2-3 days, offering a fresh and delightful taste. If you prefer a more mature, fermented flavor, you can leave the container at room temperature for about a day to let it ferment slightly before refrigerating. Enjoy the increasingly complex and delicious flavors as your Pa Kimchi matures!