Pa-Kimchi (Korean Green Onion Kimchi)
- Korean Food Addict
- Sep 22, 2025
Pa-Kimchi (Green Onion Kimchi)
Pa-Kimchi is kimchi made with green onions, featuring a crispy texture and sweet-spicy flavor. It ferments faster than napa cabbage kimchi, so it's ready to eat quickly. The unique green onion aroma whets the appetite. It pairs excellently with meat dishes and Korean pancakes as it cuts through greasiness.
Characteristics of Green Onions
Korean scallions are thinner and more tender than regular green onions, perfect for kimchi. They're in season from September to November when the roots are plump and sweetest. Choose ones with round, firm roots and fresh leaves.
Seasoning Tips
The key is not making the seasoning too salty. Anchovy sauce gives a cleaner taste than salted shrimp, and rice flour paste enhances umami. Adding sugar balances the spiciness of the green onions.
Mixing Technique
Green onion leaves are delicate and break easily if handled roughly. Apply seasoning thoroughly from the roots, then gently coat the leaves. Score thick root portions so the seasoning penetrates well.
Storage and Fermentation
After making, ferment at room temperature for about half a day, then refrigerate. Refrigerating immediately reduces flavor, while leaving at room temperature too long causes sogginess. Properly stored, it stays delicious for about 2 weeks.
Instructions:
- 1
- 2
- 3
- 4
- 5
- 6
- 7
Prepare Green Onions
- Prepare 500g (1 bunch) of scallions/chives
- Select ones with firm roots and fresh leaves
- Remove wilted and yellowed leaves
- Trim the root whiskers
- Prepare Green Onions
- Prepare 500g (1 bunch) of scallions/chives
- Select ones with firm roots and fresh leaves
- Remove wilted and yellowed leaves
- Trim the root whiskers
- Wash Green Onions
- Wash roots thoroughly under running water
- Rinse multiple times as they trap a lot of dirt
- Clean between the leaves as well
- Final soak in cold water to maintain crispness
- Remove Moisture
- Drain in a colander
- Stand with roots up for faster drying
- Doesn't need to be completely dry but remove excess
- Too much moisture dilutes the seasoning
- Mix Seasoning
- Mix 5 tbsp gochugaru and 1 tbsp sugar
- Add 4 tbsp anchovy sauce and 1.5 tbsp minced garlic
- Add 2 tbsp rice flour paste for consistency
- Mix well to complete the seasoning
- Prepare Thick Parts
- Score the thick root portions with a knife
- Split to help seasoning penetrate
- Cut very thick ones in half
- Use thin ones as is
- Apply Seasoning
- Spread green onions in a wide bowl
- Apply seasoning thoroughly starting from roots
- Gently coat leaves to prevent breaking
- Mix softly for even coating
- Roll and Arrange
- Grab a handful and roll into a circle
- Arrange with roots facing outward
- Don't roll too tightly or leaves will break
- Loose rolls look prettier
- Store in Container
- Pack neatly in an airtight container
- Pour remaining seasoning on top
- Ferment at room temperature for half a day then refrigerate
- Can be enjoyed for about 2 weeks
Recipe Notes:
- Green onions are in season from September to November when most flavorful.
- Remaining moisture will dilute seasoning and cause sogginess.
- Scoring thick root portions helps seasoning penetrate.
- Handle leaves gently as they break easily when mixed roughly.
- Rice flour paste adds umami and helps seasoning stick.
- Ferment at room temperature half a day before refrigerating for crispness.
- Anchovy sauce gives cleaner taste than salted shrimp.
- Add chopped cheongyang pepper if you like it spicier.
Ingredients:
Serving size
Main Ingredient
- 500 g green onions (1 bunch)
Seasoning
- 5 tbsp gochugaru
- 1 tbsp sugar
- 4 tbsp anchovy sauce
- 1.5 tbsp minced garlic
- 2 tbsp rice flour paste
- sesame seeds