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A bundle of Pa Kimchi is placed on a serving dish with a pair of chopsticks.

Pa Kimchi (Green Onion Kimchi)

Print Recipe
Pa kimchi is a quick and delicious variation of traditional Korean kimchi. Made with fresh green onions, Korean chili flakes, and fish sauce, it's ready in just 25 minutes and makes a perfect side dish or condiment for any Korean meal. Vegan diet adaptable.
Cuisine Korean
Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose
Keyword green onion, green onion kimchi, Korean fish sauce, pa kimchi, quick, scallion, spring
Prep Time 20 minutes
Total Time 20 minutes
Servings 25
Calories 27
Author Holly Ford

Ingredients

Instructions

  • 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.
  • 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.
  • 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.
    Expert Tip: When making pa kimchi, it's efficient to use a shallow baking sheet.
  • 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

  1. 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!
  2. Vegan adaptation tip: If you want to enjoy as a vegan kimchi, replace fish sauce with Korean soup soy sauce.

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 365mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1677IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg