This Spring Green Onion Kimchi, or Pa-Kimchi in Korean, is simple yet flavorful and is the perfect side dish to serve with any Korean main dish. You can serve it with rice, adding it to soups and stews to enhance the flavor. The tangy spicy kick of this kimchi will elevate any meal.
It is Spring Season here in the United States, and I have an abundance of fresh green onions from our own garden. I couldn't think of a better idea than a garden-to-table recipe such as kimchi. However, the green onions used for pa-kimchi in Korea are thin and long and usually sold in huge bunches.
Why you will love this recipe
- This Green Onion Kimchi is super easy to make compared to regular napa cabbage kimchi. In the regular kimchi recipe takes a few hours for the cabbage to wilt before mixing it with the mixture sauce.
- This traditional Korean side dish, or pa-kimchi, is ready to consume after making it. You do not need to wait for a few days for the fermentation process before eating this kimchi because it is delicious and ready to eat after preparing the dish. No-fuss in the fermentation method here. However, if you want to get the health benefits of fermented foods just like me, you can let it stand on your countertop at room temperature for 3-5 days to let it ferment.
- You can make this kimchi anytime, with minimal ingredients that are easy to find in any grocery store.
- If you love kimchi recipes, try my Easy Korean Kimchi, Bok Choy Kimchi, Perilla Leaves Kimchi, and Green Mustard Kimchi.
- Green Onions - The traditional pa-kimchi in Korea uses thin green onions. It's okay to use regular green onions that you can find in grocery stores.
- Fish Sauce - Regular fish sauce works for this recipe. You can find this at Asian Grocery stores.
- Korean red pepper flakes (gochugaru)
- Glutinous Rice -This is optional but it will add nice texture and flavor to your kimchi.
- Ginger Paste
How to make pa-kimchi
Step 1. First, we need to prepare the ingredients. Clean and wash the green onions; you can include white bulbs and green stalks or just green stalks.
Step 2. Cut the green onions crosswise into about 2"-3" inches pieces. Add the fish sauce with the green onions and mix them with your hands. Let it sit for 30 minutes or until the green onion is wilted.
Step 3. Make the glutinous paste. This is optional, but it adds texture and more flavor. Melt the glutinous rice flour in water or fish stock in a medium-heat saucepan until it forms a paste. Stir continuously to avoid big lumps and burning the bottom of the pan. Remove it from the heat to cool it down.
Step 4. Combine the red chili flakes, sugar, and glutinous paste together and mix well to create a mixture of sauce.
Step 5. Add the sauce to the bowl of green onions and gently toss and mix everything together.
Step 6. Transfer to a container or a glass jar. Press down on the kimchi so it’s well packed and no air can get inside, then cover it with a lid. You can eat it right away or leave it on the countertop to ferment for a few days. Make sure to check them from time to time to avoid molding. Serve and enjoy!
Spring green onion kimchi will last up to 1 month in the refrigerator if stored properly. Make sure to store it in an air-tight container. I do not recommend freezing it because the texture will turn mushy once defrosted.
Question and Answer
Green onion kimchi is very tasty and delicious. It's the right balance of spicy, sweet, salty, tangy, and savory flavors.
Green onions are commonly used as a medicinal herb to treat viral infections, flu, and the common cold. The green onion itself has many health benefits. Consuming kimchi is very healthy, especially for gut health.
In Korea, where kimchi originated, Pa means green onion.
Spring green onions have white bulbs and are abundant during spring and summer. Both white and green stalks are delicious for soup and stir-fry recipes. Scallions are mild, tender, and sometimes called "bunching onions" due to the fact that they grow in small clusters, can be grown all year round, and never form a true bulb compared to green onions.
Absolutely! You can prepare kimchi and eat it right away. However, the fermentation process adds health benefits, and it is a great way to preserve kimchi.
In Korean cuisine, green onions used for kimchi are typically known as "dae-pa" or "buchu". These varieties of green onions are larger and have a milder flavor compared to regular green onions or scallions. When shopping at Asian Stores, you can find some of them labeled as Korean green onions.
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Spring Green Onion Kimchi (Pa-Kimchi) Recipe
- 2 pounds spring green onions
- 2 tablespoons glutinous rice flour
- ½ cup water or fish stock
- ½ cup Korean red chili flakes
- 1 tablespoon brown sugar
- 1 teaspoon ginger paste
- ⅓ cup Korean shrimp sauce or fish sauce
- Clean and wash the green onions in a couple of changes of cold water. Drain the excess water and put them in a large bowl.
- Cut the green onions crosswise. Add the fish sauce with the green onions. Let it sit for 30 minutes or until the green onion is wilted.
- Make a glutinous paste by combining glutinous rice flour and water in a small saucepan and cook in a medium heat, stirring continoiusly until it turn into thick paste. Remove from the heat to cool throughly.
- Combine the red chili flakes, sugar, and glutinous paste together and mix well to create a mixture of sauce.
- Add the sauce to the bowl of green onions and gently toss and mix everything together.
- Transfer to a container or a glass jar. Press down on the kimchi so it’s well packed and no air can get inside, then put the lid on the container. You can eat it right away or leave it on the countertop to ferment for a few days. Serve and enjoy!