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    Home » Kimchi dishes

    Pa Kimchi (Green Onion Kimchi)

    Published 03/04/2018. Updated 04/08/2021

    Jump to Recipe

    This is an easy kimchi you can make with tender green onions (also called scallions).  Pa kimchi is especially delicious with  thin variety of green onions which peaks in spring.

    DSC 2588 e1520222499810 - 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.

    DSC 2701 e1618079950244 - Pa Kimchi (Green Onion 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 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.

    DSC 2610 e1520222572332 - Pa Kimchi (Green Onion Kimchi)

    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.

    DSC 2562 e1520222331138 - Pa Kimchi (Green Onion Kimchi)

    For more Korean cooking inspirations, follow on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 2620 350x350 - Pa Kimchi (Green Onion Kimchi)

    Pa Kimchi (Green Onion Kimchi)

    4.37 from 52 votes
    Servings: 24
    Print Recipe

    Ingredients

    • 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

    Instructions

    • 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.
      DSC 2534 e1520223091838 - Pa Kimchi (Green Onion Kimchi)
    • Mix all the seasoning ingredients in a bowl.
      DSC 2665 e1520223247631 - Pa Kimchi (Green Onion 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.
      DSC 2702 e1520280012826 - Pa Kimchi (Green Onion Kimchi)
    • In a large bowl, gently rub the seasoning mixture all over the green onions and the optional squid to evenly coat them.
      DSC 2550 e1520223309907 - Pa Kimchi (Green Onion 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.
      DSC 2675 e1520223265381 - Pa Kimchi (Green Onion 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.
      DSC 2728 e1520280069611 - Pa Kimchi (Green Onion Kimchi)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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