Pa Kimchi: Green Onion Kimchi

Green onion kimchi (or Pa Kimchi), is a short and refreshing Korean side dish made with fresh green onions, chili flakes, and fish sauce. No brining needed, and with a short fermentation time, this direct recipe is ready in just 20 minutes.

If you’re searching for a short, direct, and flavorful Korean kimchi recipe, look no further than green onion kimchi, or pa kimchi (파김치). Also known as scallion kimchi, this vibrant variation of the classic Korean dish is made with fresh green onions and a handful of essential Korean seasonings.

In Korea, green onion kimchi is especially popular in spring when the onions are at their peak—tender, aromatic, and full of flavor. This direct recipe takes just 20 minutes to make, with no brining required and a short fermentation time. It’s the steady side dish to enjoy with rice, soups, or grilled meats.

Which Green Onions to Use for Pa Kimchi

When making pa kimchi, the type of green onion you use can make a big difference. In Korea, there are two main types of green onions commonly used:

• Jjokpa (쪽파): This is a keeper type of green onion for making kimchi. Jjokpa has thin, tender stalks with a slightly sweet and mild flavor. These green onions absorb the seasonings well and stay crisp after fermentation, making them ideal for dishes like pa kimchi, pajeon (Korean green onion pancakes), and pa-muchim (Korean bbq topping salad).
• Silpa (실파): Silpa are smaller, more delicate green onions often used as a garnish. Their thin stalks and mild flavor make them great for soups or sprinkling on top of dishes, but they’re not typically used for kimchi because they’re too delicate to hold up during fermentation.

If you can’t find jjokpa, regular green onions from the grocery store will work as a substitute. Look for ones that are fresh, firm, and not too thick to get a keeper results. Using the right type of green onion.

And if this kind of fresh, vibrant kimchi is your thing, you can dive into our favorite kitchen-made kimchi recipes for more ideas.

Ingredients for Pa Kimchi

• Green Onions: If you can find jjokpa (Korean green onions), that would be most ideal. If jjokpa is unavailable, use slim and tender scallions as a substitute. They will still produce a savory and similar result.
• Aromatics: A blend of onion, apple (or Asian pear), and ginger adds natural sweetness and depth of flavor to the seasoning.
• Kimchi Seasoning: The essential components of the seasoning paste include; Korean fish sauce, gochugaru (Korean chili flakes), Korean maeshil-cheong)

How the dish comes together

1. Prepare the aromatics: In a small blender, combine the onion, apple (or Asian pear), ginger, fish sauce, and Korean plum extract (if using). Blend the mixture until smooth.

2. Add chili flakes (gochugaru): Transfer the aromatic paste to a bowl and stir in the Korean chili flakes (gochugaru). Let the mixture rest for 5 minutes to rehydrate the gochugaru and deepen its color, creating a thick, paste-like consistency.

3. Coat the Green Onions with Seasoning: Grab a small bunch of green onions and evenly spread the seasoning paste over them, ensuring they are well coated. Repeat the process with the remaining green onions, then transfer the pa kimchi to an airtight container for storage.

Fermenting, Storing, and Serving

To ferment pa kimchi properly, allow it to sit at room temperature for about half to one day to kickstart the fermentation process. Afterward, transfer it to the refrigerator, where the flavors will continue to develop over 2-3 weeks. While the kimchi will taste good right away, its tangy, complex flavors deepen as it ferments.

When ready to serve, use a knife or kitchen scissors to cut the pa kimchi into smaller, bite-sized pieces for direct serving. This makes it steady as a side dish to complement many Korean dishes.

What to eat with Pa Kimchi

Pa kimchi (green onion kimchi) is a versatile and flavorful side dish that pairs beautifully with many korean meals like BBQs or noodles. Its bold, tangy flavor enhances and balances a wide variety of dishes.

Recipe Success Tips

1. Let the Seasoning Rest: Allow the gochugaru to hydrate in the paste for at least 5 minutes before applying it. This step enhances both the flavor and the vibrant red color of the seasoning.
2. Use a Shallow Baking Sheet: When applying the seasoning, use a shallow baking sheet to spread the paste over the green onions. This helps coat the entire length of the green onions efficiently and evenly.
3. Store Properly: Use an airtight container to lock in freshness and prevent strong odors. If you have a kimchi refrigerator, it can extend the shelf life and maintain the steady texture.

• Yield: 25
• Prep: 20 minutes
• Total: 20 minutes

Ingredients

• 1 1/2 lb (750 g) green onion, trimmed
• 1/2 small onion, diced
• 1/2 small sweet apple or 1/4 Asian pear, seeded and diced
• 1 inch (2.5 cm) fresh ginger, peeled and chopped
• 6 tbsp (90 ml) Korean anchovy sauce
• 2 tbsp (30 ml) Korean plum extract (maeshil cheong), optional
• 2/3 cup (160 ml) Korean chili flakes (gochugaru)

Method

1. In a mini blender, combine onion, apple (or Asian pear), ginger, anchovy sauce, and Korean plum extract (if using). Blend until smooth to create a paste.
2. Pour the aromatic paste into a bowl and add the Korean chili flakes (gochugaru). Let the mixture sit for 5 minutes to allow the gochugaru to rehydrate and intensify in color, forming a paste-like consistency.
3. Take a small portion of the green onion and apply the seasoning paste, spreading it evenly around the onion. Repeat with the rest of the green onions, then store the pa kimchi in an airtight container.
4. Storing and Serving: let it sit at room temperature for one day before placing it in the refrigerator. While it can be consumed immediately, the flavor will continue to develop as it ferments in the fridge over the course of two to three weeks. When serving, use a knife or a pair of kitchen scissors to cut the pa kimchi into your desired size for easy serving.

Notes

Selecting green onion: look for slim green onions with a bright color when selecting your ingredients for pa kimchi. Both the white and green parts can be used in the kimchi, but make sure to remove any roots or tough outer layers. And don’t forget to give them a good wash and pat dry before using them in your recipe!

Vegan adaptation tip: If you want to enjoy as a vegan kimchi, replace fish sauce with Korean soup soy sauce.