Quick and easy delicious kimchi made with green onions. Compared to other kimchis, many of the steps are simplified for pa kimchi and make this recipe much more approachable!
Since we live too many miles away from our moms, I have gotten really tired of eating the same packaged cabbage kimchi from the same company for 2+ years! The other brands are not as good but has become way too redundant! And so, I was on a mission to make another kimchi we could enjoy. Pa kimchi is one of the easier kimchis to make. While I’ve made kimchi a couple times with my mom, I haven’t mastered making it on my own yet. I find it a bit intimidating and time consuming with the multiple steps. There is no salting or brining process that takes hours. This recipe is from the famous Korean celebrity chef, Baek Jong Won who is known to also help simplify recipes.
How do you make pa kimchi?
Pa means green onions and so this is a popular kimchi made from green onions and is particularly popular in the spring season in Korea when the thinner variety of green onions is in season. Pa kimchi is most often made out of jjokpa (쪽파) in Korea, which is a small, thin and soft type of green onion. This variety is hard to find in the States and so silpa (실파) is more often used. Silpa is similar to regular green onions (or scallion) but is the younger variety and so is also a bit thinner and smaller. (I actually have a hard time filing silpa too and so buy green onions when I feel like they look smaller or thinner at times).
One last note on the recipe – myeolchi aekjeot (anchovy fish sauce) is most often used for pa kimchi. I haven’t tried using other Korean fish sauces but you may be able to test using those; though I would use anchovy if possible. I would definitely not recommend using non-Korean fish sauces because the fish sauce is a big ratio of the sauce and different country fish sauces have distinctly different flavors.
Pa Kimchi (Green Onion Kimchi) - Baek Jong Won
- 1.1 lb (500 g) green onion jjokpa or silpa
- ¼ cup + 1 tsp (66 ml) anchovy fish sauce (myeolchi aekjeot) 멸치엑젓
Sweet Rice Flour Rice Paste (Chapssal Pul)
- 1 Tbsp sweet rice flour all-purpose flour can be substituted
- ¾ cup (200 ml) water
- 1 ½ Tbsp minced garlic
- 1 ½ Tbsp saewoo jeot salted fermented shrimp
- 1 Tbsp sugar
- ¾ cup (12 Tbsp) Korean chili flakes gochugaru
- ¼ onion pureed
- Clean the pa (green onions). Remove the brown roots and any of the tough outer skin near the root. Snip off any of the wilted green ends. Wash well and drain off all the water.
- Place the green onions in a large bowl. Pour the anchovy fish sauce on the ends (white part of the green onion. Soak in the fish sauce for about 30 minutes. Turn them around every 10 minutes so the white part is soaked in the fish sauce evenly.*This is because the white parts are thicker than the green stems.
- Make the sweet rice flour paste. In a small pot on medium heat, whisk in the sweet flour rice and water. Allow the mixture to cook until it begins to bubble. Then continuously stir for about 1 minute. Remove from heat and cool.*The mixture should be like “pul” which directly translates to “glue”.
- Kimchi Sauce. Add all the ingredients into a medium sized bowl. Add in the cooled sweet rice flour paste. Mix well.
- Once the green onions are done soaking in the anchovy fish sauce, pour the remaining anchovy fish sauce into the kimchi sauce bowl. Mix well.
- Spread the kimchi sauce on to the roots first and then spread them into the green parts. Repeat for all of the pa.*I recommend wearing a plastic glove. Grab a couple pa and rub the kimchi sauce on.
- Place into an airtight tupperware or jar. Leave out in room temperature for a day. Refrigerate for about 3-4 days to allow the pa ferment.
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