Green onion kimchi (pa-kimchi) is a traditional Korean kimchi and it’s easy to make. This gluten-free kimchi only takes 25 minutes to make, and the great taste lasts even if you let it ferment for a long time. Look for slim and tender green onions at your local farmer’s market during spring and summer.
One of my favorite kimchi in spring and summer has to be this green onion kimchi (scallion kimchi). Yes, you can make kimchi with these spring onions. This delicious green onion kimchi (Pa-kimchi, 파김치) takes only 25 minutes to make from scratch.
For some reason, cabbage kimchi is not as tasty as it should be during the summer. Mainly because the cabbage tastes better in cold weather. So if you crave for the robust kimchi to go with your meal, try this kimchi recipe. You will love it as well.
Another spin-off kimchi recipe made with green onion is the green onion kimchi with dried pollock. It has a slightly different flavor due to the dried pollock. I love the addition of robust umami flavor and it’s a lovely kimchi on its own.
Green Onion for Kimchi
I planted some green onion seeds in my backyard in early spring, and before I knew it, I was able to harvest the tender petite green onion which is perfect to make kimchi with. We call this type of green onion, “jjokpa (쪽파)” in Korean.
I would recommend to look for skinny green onions rather than the gigantic thick ones for this recipe. Petite green onions are tender and yield sweeter after taste. You can find them in Korean grocery stores but I also often see them in many farmer’s market during summer. So look out for them.
Now, here is. The tutorial! Tada~~
How to Make Green Onion Kimchi (Pa-Kimchi)
Clean and trim your green onion and place in a baking sheet. Sprinkle 2 tablespoon of anchovy sauce over white part of onions, and toss to coat. Let them sit while you are getting the rest of the ingredients ready.
Mix 1 tablespoon sweet rice flour with some water and let it cook until thicken. This is the rice glue.
In a bowl mix Korean chili flakes, sugar, garlic, ginger, the remaining anchovy sauce, and the rice glue.
Spread the chili paste onto green onion all over with your fingers, turning and tossing.
Take 3-4 green onions and fold, wrap with the green parts to make a bundle and to secure.
Place in a airtight container and let them ferment in a room temperature for 1-2 days, then store in the refrigerator for another 3-4 days before you serve.
A few strips of green onion kimchi is screaming for a bowl of rice…!
Green onions are cheap, available everywhere, and they are good for you. So why not make some into kimchi to impress someone who is a Korean food lover?
But, I have to tell you that green onion kimchi is quite potent once fermented. As with other onions, too much consumption in one seating can make your breath unpleasant afterward. I thought I better let you know so that you can prepare yourself accordingly in case you are serving this kimchi to your date.
I am so thoughtful, aren’t I? ^ -^
More Easy Kimchi Recipes
- Stuffed Cucumber Kimchi (Oi-sobagi)
- Radish Kimchi
- Easy Kimchi Recipe for Beginners (Mak-kimchi)
- Garlic Chives Kimchi (Buchu Kimchi)
- Green Cabbage Kimchi
Green Onion Kimche (Pa Kimchi)
- Place green onions on a baking sheet, sprinkle 2 tablespoon of anchovy sauce over white part of green onions. Toss green onion to coat with sauce and set a side.
- In a small sauce pan, mix sweet rice flour with water. Cook the mixture until it thickens whisking constantly over medium heat; about 3 minutes. Set aside to cool down.
- In a small mixing bowl, mix chili flakes, sugar, the remaining anchovy sauce, garlic, ginger, and corn syrup (if using).
- Spread the chili paste onto green onion. Take 3-4 green onions and fold, wrap around with green parts to secure them into a bundle. Put the bundles in an airtight container and let it ferment in a room temperature for 1- 2 days, then store in the refrigerator for 3-4 days before you eat.
- You can serve the kimchi as a whole piece or cut into 2 -inch slices. Serve as a side dish with rice and any Korean main dish.