Traditional Korean Green Onion Kimchi 🙂
Hi guys! Finally new kimchi recipe for Asian at Home! 😀
So, as you saw on the picture above, I will be sharing green onion kimchi recipe today. We call Pa Kimchi. “Pa” means green onion in Korean.
It is perfect side dish to serve with any Korean main dishes, BBQ or simply with only freshly steamed rice or ramen noodles.
This green onion kimchi is probably one of the most easiest yet traditional kimchi recipe I’ve shared with you. Also the ingredients are very easy to get. So you must give this recipe a try!
To prepare green onions, wash well with running cold water, remove roots and yellow part at the end of green onions.
It’s spring onion season so I was able to find beautiful pink bottom green onions at local farmer’s market. But this recipe will work any green onions you can find at regular grocery stores.
In a blender, combine garlic, ginger, fish sauce, maesilaek (Korean green plum syrup), sugar and cooked white rice.
Yes, you read it right. Cooked white rice (cold or warm, doesn’t matter). Usually we make porridge with flour or rice flour to add into kimchi sauce and it helps fermentation. But at home, make a small batch of kimchi like this, just add a little bit of cooked rice will do the job.
Blend well until smooth and transfer to a large mixing bowl.
Add in gochugaru and mix well until it’s paste like.
Coat and rub gently prepared green onions with kimchi paste.
Gather 2 to 3 green onions together and carefully but with enough pressure make a knot. Repeat with rest of green onions.
Sprinkle sesame seeds if you like.
Place in an air tight container and press down so there’s no air in between green onions. Cover with a lid tightly and let it ferment on your kitchen counter for 24 to 72 hours (1 to 3 days) depending on how much ferment you want for your kimchi. I usually go for 3 days because I love sour kimchi.
Enjoy with warm cooked rice or pair with any Korean main dishes or BBQ!
Traditional Green Onion Kimchi
Ingredients
- 1 1/2 lb green onions
- 15 cloves garlic
- 1oz ginger
- 6 tbsp fish sauce
- 2 tbsp maesilaek, Korean green plum syrup or apricot jam
- 1 tbsp sugar
- 3 tbsp cooked white rice
- 2/3 cup gochugaru, Korean red pepper flakes
- 1 tsp sesame seeds, optional
Instructions
- To prepare green onions, wash well with running cold water, remove roots and yellow part at the end of green onions.
- In a blender, combine garlic, ginger, fish sauce, maesilaek, sugar and cooked white rice. Blend well until smooth and transfer to a large mixing bowl. Add in gochugaru and mix well until it’s paste like.
- Coat and rub gently prepared green onions with kimchi paste. Gather 2 to 3 green onions together and carefully but with enough pressure make a knot. Repeat with rest of green onions. Sprinkle sesame seeds if you like.
- Place in an air tight container and press down so there’s no air in between green onions. Cover with a lid tightly and let it ferment on your kitchen counter for 24 to 72 hours (1 to 3 days) depending on how much ferment you want for your kimchi. I usually go for 3 days because I love sour kimchi. Enjoy with warm cooked rice or pair with any Korean main dishes or BBQ!
9 comments
Hi, what’s the reason for folding the green onions and when you serve, do you serve them folded in knots? Thanks for the great recipe. I can’t wait to try it!
If you don’t tie them in knots they will most likely get tangled up and make it hard to take one out at a time. Hope this helped (:
Wow, I love scallions but never seen them fermented! great recipe
My mother’s family was from the Alsace, between Germany and France, and she taught me to both ferment and pickle preserve “wild” onions (uncultivated green onions) as a gathered food for winter. They last very well and have a great flavor. Now, with this kimchi version, I can add some spice and umami to the flavor profiles as well!
Hi. I love kimchi but still learning how to make homemade. Always buy the ready-mades at the stores. For this recipe, can you substitute green onions with chinese cabbage (already soaked and washed off from salted water bath)?
I would follow my “Mak Kimchi” recipe on my website for cabbage kimchi.
How long does this last? I love green onion kimchi!
Hi, will it go spoilt during the RT fermentation when the temp is around 30C? Singapore is really hot!
Hi Seonkyoung, I’m going to make cabbage kimchi using your Mak kimchi recipe. Can I use the paste from that recipe for Pa kimchi?