This Spring Green Onion Kimchi or Pa-Kimchi in Korean is very easy to prepare and make with a very delicious taste of fresh spring green onions. It is the perfect side dish to serve with a bowl of rice, soup, noodles, or any Korean main dish.
It is Spring Season here in the United States and I have an abundance of fresh green onions from my own garden. I could think of any better idea than a garden-to-table recipe such as kimchi. I can not wait to share it with you and I think you will going to love it.
Why you will love this recipe
- This Green Onion Kimchi is super easy to make compared to the regular napa cabbage kimchi. 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 wanted 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.
How to make pa-kimchi
First, we need to prepare the ingredients. Clean and wash the green onions, you can include white bulbs and green stalks or just the green stalks.
Second, make a glutinous paste. This is optional but it adds texture and more flavor. Melt the glutinous rice flour in water or fish stock and cook in a medium heat saucepan until it forms into a paste. Stir continuously to avoid big lumps and burning the bottom of the pan. Remove it from the heat to cool it down.
Then make the sauce by combining the glutinous rice paste, Korean chili flakes, sugar, garlic paste, and Korean fish sauce. You can use regular fish sauce in this recipe. The sugar is also optional, you can use maple syrup, honey, or apple pure to add extra sweetness if you like.
Lastly, add the chili paste mixture to the green onions. Mix everything well to combine and transfer into a large container. If you plan to ferment this dish, you can transfer them to a glass container with a lid and leave them on the countertop for a few days. Make sure to check them from time to time to avoid molding. Serve and enjoy!
Question and Answer
Green onion kimchi is very tasty and delicious. It’s the right balance of spicy, sweet, salty, and umami flavor.
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 compare to green onions.
Absolutely! You can prepare kimchi and eat it right away. But the fermentation process adds health benefits and it is a great way to preserve kimchi.
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.
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Spring Green Onion Kimchi (Pa-Kimchi) Recipe
- 1 large bowl
- 1 pound spring green onions
- 1 tablespoon glutinous rice flour
- 1/2 cup water or fish stock
- 1/2 cup Korean red chili flakes
- 2 tablespoons granulated sugar
- 5 cloves minced garlic
- 4 tablespoons Korean shrimp sauce or fish sauce
- Clean and wash the green onions in a couple changes of cold water. Drain the excess waterand put them in a large bowl.
- 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, shrimp sauce and glutinous paste in a bowl and mix well to create a mixture sauce.
- Add the sauce into the bowl of green onions and gently toss and mix everything together.
- Transfer to 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!