Pa Kimchi (Green Onion Kimchi)

Pa Kimchi (Green Onion Kimchi)

I’ve shared sixteen kimchi recipes so far on this blog, and here’s another one! This easy kimchi made with tender green onions (also called scallions) is a favorite of mine. Green onions are called pa (파) in Korean. Pa kimchi (파김치) is popular in the spring, when the thin variety of green onions is in season.  

Which green onions to use

There are two types of thin green onions in Korea — jjokpa (쪽파), and silpa (실파). Jjokpa is a small variety that has dark green leaves and slightly bulged out white stems. On the other hand, silpa simply is regular scallions that are harvested early when they are young and tender. Jjokpa is sweeter with a stronger aroma, so it’s typically used in dishes such as pa kimchi, pajeon, and pa ganghwe, while silpa is used more as a garnish or herb.

Pa Kimchi (Scallion Kimchi)

Unfortunately, jjokpa is not that common outside Korea, so I often make this kimchi with regular scallions that are nicely thin (silpa). Use jjokpa if you can find them. They briefly appear at Korean markets around here in the spring.

How to make pa kimchi

Pa kimchi is typically seasoned with myulchiaekjeot (fermented fish sauce made with anchovies). Some people pre-salt the green onions with fish sauce, but I don’t find it necessary.

For a vegan version, you can substitute the fish sauce with soup soy sauce.

The one ingredient that’s nice to add but absolutely optional is dried (or half-dried) squid, mareun ojingeo (마른오징어), which is a popular snack food in Korea. I got the idea from a Korean culinary travel TV show which featured kimchi making in a coastal town of Korea. It works as an umami booster while adding an interesting chewy texture to the kimchi.

Pa Kimchi (Scallion Kimchi)

Have you tried this pa kimchi recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram


Pa Kimchi (Green Onion Kimchi)

Pa Kimchi (Green Onion Kimchi)

5 from 6 votes
Servings: 24
Print Recipe


  • 1 pound thin scallions silpa or jjokpa
  • 4 tablespoons gochugaru, (고추가루, red chilli pepper flakes)
  • 4 tablespoons myulchi aekjeot (멸치액젓, fish sauce)
  • 2 teaspoons sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 1 small dried or half-dried squid body (about 3 ounce), mareun ojingeo - optional


  • Clean the green onions by removing the root part and any tough/brown outer skins. Wash them thoroughly a couple of times. Shake off excess water, and drain well.
    Pa Kimchi (Scallion Kimchi)
  • Mix all the seasoning ingredients in a bowl.
    Pa Kimchi (Scallion Kimchi)
  • Cut the dried squid into about 2-inch long thin strips. Soak in water until slightly softened if very dry and hard, but this is generally not necessary.
    Dried squid for scallion kimchi
  • In a large bowl, gently rub the seasoning mixture all over the green onions and the optional squid to evenly coat them.
    Pa Kimchi (Scallion Kimchi)
  • Hold a couple of green onions together, and fold them before arranging in an airtight container to store. Another option is to tie them together by wrapping the other end of the green onion around the white part, making a circle in the middle, and then running the leafy part through the circle.
    Pa Kimchi (Scallion Kimchi)
  • Keep it at room temperature for a day, and then refrigerate. Pa kimchi can be eaten right away, but the flavor develops as it ferments over 2 to 3 weeks in the fridge. Run a knife (or a pair of kitchen scissors) through the folded or tied green onions a couple of times to serve.
    Pa Kimchi (Scallion Kimchi)
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Leave a Comment



  1. Hi~ I am from Philippines but I am living in Korea now and I love Korean side dishes. So I would like to make this side dish. Can you tell me what is myulchi aekjeot in English please? Thanks!

  2. công thức nấu ăn says

    wow, The dish looks really attractive. I will try it now.

  3. Hi hyosun thanks for your kimchi recipes

  4. Hi. I made your recipe without the dried squid. But it was optional anyway and i dont have dried squid. Anyway, mine turned out bitter. It smells like kimchi but the bitter taste is overpowering. Is that normal? I’ve made kimchi before with cabbage and/or cucumber. But it’s the first time i did it with green onions. Is there a way to correct it? Or should i just dump it? (to the compost bin, of course 🙂 )

    • It’s mostly likely the green onion as there’s no other ingredient that will make kimchi bitter. Raw green onions can be bitter and peppery, the degree of which may vary depending on the green onions. It will get better as it ferments but you can add a tablespoon of sugar now to help offset the bitterness. Hope it turns out well for you.

      • Hi, again. Thank you for your reply. And it was just a matter of waiting. I did not add any sugar. Ten days have passed (2 days on the kitchen counter and 8 days in the refrigerator ) and the kimchi has tasted better. The bitterness is still there but it tastes like kimchi now. Thank you so much. Oh it’s so delicious. Thank you, thank you. Yum yum yum! I still have plenty of green onions in the garden and I know what to make of them in the future. Thank you very much! ❤❤❤

  5. 5 stars
    Thank you very much for the amazing recipes! Everything I make from your recipes becomes my husband’s new favourite dish 😄 I want to ask you, how long can I store Pa Kimchi before it goes bad. I’m asking so I know if I can make a big amount of Pa Kimchi or a small one, since we’re only two people. Thank you so much in advance, I am a huge fan of your recipes!!!

    • Thank you, Iva!!! Although ripe pa kimchi tastes delicious, it loses its peak quickly. I would suggest you make a small batch.

  6. Christine Hwang says

    I found jjok pa at the local korean market today and immediately made this once I got home. my mother-in-law told me that it tastes really good, better than she could have done. I was so happy to hear this. Thank you for sharing this recipe. It tastes delicious fresh too, I already had two servings with rice today.

    • Awesome! Mother-in-law approved! We know that’s not easy to achieve.. wink wink Thank you so much for letting me know! It’ll get better over a few days. Enjoy!

  7. I had a question about what to expect during fermintation. I put my kimchi in a quart mason jar and over night it has now shrank to almost half of the jar. Is this safe? I’ve always heard you want as little space in your vessel as possible to keep out the bad bacteria.

    • It should be okay, but if you’re worried, you can place a plastic wrap on top or move it to a smaller jar.

      • 5 stars
        Thank You! It looks beautiful and smells delicious, I can’t wait to try it, this is the first time I’ve made green onion kimchi and the second time I’ve ever made kimchi! My husband and I are both American but after he had Korean BBQ in Vegas he has been obsessed with Korean food and I am so happy to have found your blog!! Also, thank you for the quick reply 🙂

  8. Hello! Do you– or does anyone else here– have any instructions on how I’d need to adjust the recipe if I were bottling/preserving it?? (as in mason jars?).

    When I make kimchi, I usually buy about 4-5 lbs. worth of veggies and put it in jars that I give to my friends/family, because it can be a few days/weeks before I see them to pass it off. Practically every recipe I’ve seen recommends tying the stalks together and keeping them at room temp. Please advise. And thanks!!

  9. Haejin Park says

    5 stars
    Thank you for all of the authentic home-cooking Korean recipes. I am a Korean who grew up in the US, and now trying to cook more Korean food for my child and non-Korean husband. Unfortunately my mother is now very elderly and has forgotten some of her delicious Korean recipes. Also she lives hours away, and has a hard time explaining the exact quantities over the phone . “A good amount” of this or that is what she says a lot! Anyhow, would it make a big difference pa kimchi was made with with fish sauce instead of anchovy aekjeot (do not have at the moment)? Also, if you get a chance could you please post recipe for “kong na mul gukh bap”, the rice soup with soy bean sprout, kimchi, and dried pollack or beef? When growing up it was a favorite winter-time lunch in my family, and later, the best hangover cure ever!

    Korean Bapsang Chego!

  10. Hi. So I just discovered your blog today and I am so very excited as we have a great Korean culture here, but getting authentic recipes is so very hard. Thank you for the mammoth amount of outstanding kimchi recipes, and all your other recipes too. Im off to the store to buy what I need right away!
    Greetings from Perth Australia!

  11. Ah, thank you so much! My local Korean grocery store made this type of kimchi once in the spring years ago, but I haven’t seen it since. It left a lasting impression with me and I was so disappointed when I couldn’t find it again. I am so excited to try to make it at home! Thank you so much!

  12. Sharon Park says

    파김치 is one of my absolute favorite 반찬s. Nothing beats eating a bowl of 라면 with some big pieces of 파김치. Thank you so much for this simple recipe. Actually, thank you so much for all of your amazing recipes!!!

  13. Would you repeat how to use the dried squid please. Not sure at what stage to use them. Thanks.

  14. Debora Barros says

    Hi, Hyosun.
    I would like to say thank you for your recipes. I’m trying to learn how to cook some dishes and your recipes are great and easy to follow.
    Thanks from a Brazilian apprentice that loves Korean food.