Green Onion Kimchi (Pa kimchi)

Green Onion Kimchi, also known as “Pa Kimchi” in Korean, is a savory and tangy side dish made with fresh green onions.

This variation of kimchi offers a distinct flavor and texture compared to the more common cabbage kimchi. In this dish, green onions are brined, coated in a flavorful paste, and left to ferment, resulting in a delicious and slightly pungent condiment.

To prepare Green Onion Kimchi, the green onions are trimmed, soaked in a saltwater brine, and then rinsed to remove excess salt. They are then coated with a paste made from Korean red pepper flakes (gochugaru), fish sauce, soy sauce, minced garlic, grated ginger, sugar, and sesame oil. Optionally, finely chopped onions or additional green onions can be added for extra flavor.

Once coated, the green onions are tightly packed into a jar and left to ferment for a day or two at room temperature. During this time, the kimchi develops its characteristic tanginess and complexity of flavors. After reaching the desired level of fermentation, the jar is refrigerated to slow down the process.

Green Onion Kimchi serves as a versatile and tasty accompaniment to various Korean meals. Its vibrant taste and crunchy texture make it a delightful addition to rice dishes, noodles, or as a flavorful side dish. Enjoyed for its unique blend of savory, spicy, and umami notes, Green Onion Kimchi is a beloved element in Korean cuisine.

How to Make Green Onion Kimchi Step by Step

Ingredients:

  • 2 bunches of fresh green onions
  • 1/2 cup Korean red pepper flakes (gochugaru)
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • Optional: 1 tablespoon finely chopped onion or green onion for additional flavor

Instructions:

  1. Prepare the Green Onions:
    • Trim the roots and any wilted parts of the green onions. Cut them into manageable lengths, usually around 4 inches.
  2. Brine the Green Onions:
    • Dissolve 1 teaspoon of salt in a bowl of water. Soak the green onions in the brine for about 30 minutes. This helps remove impurities and adds a slight crunch to the final dish.
  3. Rinse and Drain:
    • Rinse the green onions under cold water to remove excess salt. Drain them thoroughly and pat them dry with a clean kitchen towel.
  4. Prepare the Kimchi Paste:
    • In a mixing bowl, combine Korean red pepper flakes, fish sauce, soy sauce, minced garlic, grated ginger, sugar, sesame oil, and optional chopped onion or green onion.
  5. Coat the Green Onions:
    • Gently toss the drained green onions in the kimchi paste, ensuring each piece is evenly coated.
  6. Pack in a Jar:
    • Pack the coated green onions tightly into a clean glass jar, pressing down to remove air pockets.
  7. Fermentation:
    • Leave the jar at room temperature for about 1 to 2 days to allow fermentation. Check the kimchi daily and press it down with a clean spoon to keep the green onions submerged in the liquid.
  8. Refrigerate:
    • Once the kimchi reaches the desired level of fermentation and has a tangy taste, transfer the jar to the refrigerator. This slows down the fermentation process.
  9. Serve:

This Green Onion Kimchi recipe provides a tasty and vibrant alternative to traditional kimchi, showcasing the versatile flavors of green onions in a fermented delight.

How long does Green Onion Kimchi last


Green Onion Kimchi stays good in the fridge for a few weeks to a couple of months. It’s best in the first few days, all crunchy and tasty. After that, it keeps changing its flavor slowly in the fridge, getting a bit more interesting. Just check it sometimes for any weird smells or mold. Use clean spoons when you take some out. Whether you like it fresh or more fermented, Green Onion Kimchi adds a yummy kick to your meals, especially in Korean dishes.

FAQ

Is Green Onion Kimchi the same as regular kimchi?

No, Green Onion Kimchi, or Pa Kimchi, is a variation of traditional kimchi. Instead of using cabbage, it features fresh green onions. The taste is distinct, offering a crunchy texture and a unique flavor compared to the more common cabbage kimchi.

How long does it take for Green Onion Kimchi to ferment?

The fermentation time for Green Onion Kimchi is relatively short compared to traditional kimchi. It typically ferments at room temperature for 1 to 2 days before being refrigerated. The length of fermentation can be adjusted based on personal preference.

Can I use frozen green onions for making Pa Kimchi?

While fresh green onions are ideal, you can use frozen ones in a pinch. Thaw and drain them thoroughly before preparing the kimchi. Keep in mind that the texture may vary slightly from using fresh green onions.

What dishes can I pair Green Onion Kimchi with?

Green Onion Kimchi is a versatile side dish that complements various Korean meals. It pairs well with rice dishes, and noodles, or as a flavorful addition to wraps and sandwiches. Its unique taste and crunch make it a delightful accompaniment to many dishes.

How do I know if Green Onion Kimchi has gone bad?

Check for signs of spoilage, such as a foul smell, mold, or an overly sour taste. If any of these indicators are present, it’s advisable to discard the kimchi. Always use clean utensils when serving to prevent contamination and ensure freshness.

Green Onion Kimchi (Pa kimchi)

Recipe by Wasian CookeryCourse: SidesCuisine: KoreanDifficulty: Easy
Prep time

20

minutes
Cooking time

10

minutes

Green Onion Kimchi, also known as “Pa Kimchi” in Korean, is a savory and tangy side dish made with fresh green onions.

Ingredients

  • 2 bunches of fresh green onions

  • 1/2 cup Korean red pepper flakes (gochugaru)

  • 3 tablespoons fish sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon minced garlic

  • 1 tablespoon grated ginger

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1 teaspoon sesame oil

  • Optional: 1 tablespoon of finely chopped onion or green onion for additional flavor

Directions

  • Prepare the Green Onions: Trim the roots and any wilted parts of the green onions. Cut them into manageable lengths, usually around 4 inches.
  • Brine the Green Onions: Dissolve 1 teaspoon of salt in a bowl of water. Soak the green onions in the brine for about 30 minutes. This helps remove impurities and adds a slight crunch to the final dish.
  • Rinse and Drain: Rinse the green onions under cold water to remove excess salt. Drain them thoroughly and pat them dry with a clean kitchen towel.
  • Prepare the Kimchi Paste: In a mixing bowl, combine Korean red pepper flakes, fish sauce, soy sauce, minced garlic, grated ginger, sugar, sesame oil, and optional chopped onion or green onion.
  • Coat the Green Onions: Gently toss the drained green onions in the kimchi paste, ensuring each piece is evenly coated.
  • Pack in a Jar: Pack the coated green onions tightly into a clean glass jar, pressing down to remove air pockets.
  • Fermentation: Leave the jar at room temperature for about 1 to 2 days to allow fermentation. Check the kimchi daily and press it down with a clean spoon to keep the green onions submerged in the liquid.
  • Refrigerate: Once the kimchi reaches the desired level of fermentation and has a tangy taste, transfer the jar to the refrigerator. This slows down the fermentation process.
  • Serve: Enjoy your homemade Green Onion Kimchi as a flavorful side dish with rice, and noodles, or as a complement to various Korean dishes.
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