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.
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.
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.
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.
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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.
- Mix all the seasoning ingredients in a bowl.
- 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.
- In a large bowl, gently rub the seasoning mixture all over the green onions and the optional squid to evenly coat them.
- 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.
- 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.
Sue Christian says
Hello,
A few questions:
1: do I leave a 1inch space at the top of the jar?
2: do I seal the glass jars tight?
3: could they explode?
4: is it meant to bubble?
Hyosun says
Hello,
1. Yes leave some room at the top as the kimchi will expand in volume as it ferments.
2. Yes close the jar tightly.
3. No it won’t. Keep it in the fridge after a day or two.
4. Bubbling means kimchi is fermenting.
Hope these help, but let me know if you have any other questions.
Anna says
I made this the other day and it is delicious! I tried it fresh which I really liked but now I am letting the rest ferment. It was so easy! Thanks for this recipe.
Jeanne K says
I’ve made this twice now, first time using “string” scallions and the other time regular scallions…SO delicious!! Regular scallions were easier because the cleaning wasn’t as involved (string scallions had a lot of soil stuck to the roots!) but I think the string scallions tasted better. Which do you prefer? Thank you for the recipe!
Vanessa says
Hi! I love the recipe so much!! How long can the green onion kimchi last in the fridge? Is it like napa kimchi where it can ferment for longer? Thank you so much!
Hyosun says
Great to hear you love the recipe! Yes it can last long. Thanks!
natasha says
Hi Hyosun. I wasn’t expecting a lot from this recipe. The seasoning seemed insufficient for 1lb of spring onion but I stuck with it nonetheless. 24 hours later I was rewarded with the most delicious pa kimchi. I love it so much. I can imagine eating it everyday with everything. Thank you so much for your generous sharing. Writing from Australia.
natasha says
Hi Hyosun. I really wasn’t expecting much from this recipe. The seasoning seem insufficient for 1 pound of spring onion but I stuck with it nonetheless. After 24 hours I was rewarded with the most delicious pa kimchi. I ate it with white rice and some boiled broccoli. I just love it. I will make it more often. Thank you for sharing this amazing kimchi recipe. Love and kisses from Melbourne, Australia.
Lea says
I made this about three weeks ago and I just discovered it turned moldy in the fridge D:
I left out the squid could that be a problem?
Never had a problem with other types of kimchi. Was so excited for this and would like to get it right next time! Any tips?
Hyosun says
Hmm that’s usually a sign of kimchi not salted enough and exposure to air. Did you use fish sauce? Sometimes, the salt level is diff depending on the fish sauce. Make sure your kimchi is slightly too salty to eat as is when you first made. Press it down really well, and cover with a plastic wrap. You can even flip them over after a few days to rotate the top ones to the bottom. Another thing you can do is to sprinkle some salt over the top part, but this is usually not necessary for a small batch kimchi.
Lea says
I replaced the fishsauce with a vegan fishsauce but maybe I put too little salt… I prefer a less salty taste so maybe that was my downfall. The container was also only half full so maybe that was just too much air. Thank you for your great tips! I will try them all next time and am sure it will turn out better 😀
Kelly Lee says
This was super easy to make (a bit messy) and SO flavorful! After letting it sit for a day, our whole family enjoyed it as a side dish. I was surprised by how much flavor comes out of the marinade.
Esther says
I love pa kimchi so much but it’s not very commonly available…i was so glad to find a clear, authentic recipe from you. Can I ask what else can you do with it besides eat it with samgyeopsal? Im interested to know how else you eat pa kimchi.
Hyosun says
Oh we eat it as every day kimchi with any meal. I love it any time any day!
Kristine says
Will this still ferment properly if refrigerated right away? Pa kimchi is my favorite 🙂 and I bought a lot of green onions to make it. I can’t find my usual container so I had to use a Tupperware that doesn’t seal airtight. The container is mostly full but not entirely. With it not being full and it not sealing well I’m worried about contamination. I put it in the refrigerator instead of leaving it out for a day or two. I’m hoping it will be ok if kept cold. Should I make sure to eat it within a few days or do you think it will be ok for longer? Thanks!
Sue Christian says
With scrambled eggs – it’s Devine
Sherry S says
I am eager to try out making the kimchi. First timer. How do I add in oysters? Same steps only to add in oysters? How many oysters needed? Thank you
Soliyana says
Hi.. its is rly good that u shared the recipe like i am beginner at this so is it okay if i don’t use fish sauce?
Hyosun says
The fish sauce is needed for an authentic taste, but you can substitute it with Korean soup soy sauce if you have it. Salt alone will taste bland. You can use regular soy sauce but will taste quite different.
Karen Swaley says
Hello! I’m a first time kimchi maker, long time consumer and looking at your recipe and I’m really excited to try it out but before I do, I’ve noticed that I’m not able to find korean red pepper flakes but I do already have a tub of gochujang paste. Would I be able to substitute the flakes for this paste?
Any help or advice would be greatly appreciated. Thank you!
Hyosun says
Not typically done, but try it. Gochujang is salty so you need to reduce the fish sauce, and add some water to thin the paste.
Haruka says
Thank you so much, I’ve been wondering about this
Moses Karl de Guia says
Can I use leeks in this recipe? And also is it ok to cut them on strips just like in scallion salad?
Hyosun says
It would be quite different, but you can certainly make kimchi with any vegetables and leeks I’m sure are great too.
Somia says
Great recipes, thank you for sharing!!
Cristina says
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!
Kayla says
Hi Cristina!
I’m pretty sure its fish sauce
Hyosun says
Oh thank you! I somehow missed this question.
công thức nấu ăn says
wow, The dish looks really attractive. I will try it now.
Salvador says
Hi hyosun thanks for your kimchi recipes
Merry says
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 🙂 )
Hyosun says
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.
Merry says
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! ❤❤❤
Iva says
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!!!
Hyosun says
Thank you, Iva!!! Although ripe pa kimchi tastes delicious, it loses its peak quickly. I would suggest you make a small batch.
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.
Hyosun says
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!
sarah says
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.
Hyosun says
It should be okay, but if you’re worried, you can place a plastic wrap on top or move it to a smaller jar.
sarah says
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 🙂
Brandon T. says
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!!
Haejin Park says
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!
Hyosun says
You’re welcome, Haejin! Glad to be helpful. Fish sauce is okay to use for kimchi! It will taste different but still good. I have kimchi kongnamul guk recipe. To make gukbap, you add rice to the soup and boil together for a couple of minutes. Or, simply add the rice to the soup and enjoy!
https://www.koreanbapsang.com/kimchi-kongnamul-guk-soybean-sprout/
Adam says
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!
Hyosun says
Hi Adam! Thank you for finding me! Hope you enjoy making kimchi and some other recipes.
Amanda says
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!
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!!!
Hyosun says
You’re so right about eating pa kimchi with ramyeon! My great pleasure Sharon!
Maudyfish says
Would you repeat how to use the dried squid please. Not sure at what stage to use them. Thanks.
Hyosun says
Sorry I didn’t make that clear. I’ve revised step 4. Thank you!
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.
Hyosun says
Hi Debora! Happy to hear my recipes are helpful, and thank you for stopping by!