📝 About This Recipe
Pa-kimchi is a beloved Korean staple known for its intense, pungent aroma and a complex balance of spicy, salty, and sweet notes. Unlike traditional cabbage kimchi, this version uses slender green onions which develop a silky texture and a deep umami flavor as they ferment. It is the ultimate 'rice thief' and a quintessential accompaniment to rich, grilled meats, offering a refreshing crunch and a sophisticated kick to any Korean feast.
🥗 Ingredients
Main Ingredients
- 2 pounds Thin Green Onions (Sil-pa) (roots trimmed and cleaned, kept whole)
- 2/3 cup Fish Sauce (Anchovy or Sand Lance) (used for initial salting/seasoning)
The Porridge Base
- 1 cup Water
- 2 tablespoons Glutinous Rice Flour (also known as sweet rice flour)
- 1 tablespoon Sugar (to feed the fermentation)
Kimchi Paste Aromatics
- 1.5 cups Gochugaru (Korean red chili flakes)
- 3 tablespoons Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Saewoo-jeot (salted fermented shrimp, finely minced)
- 1/4 cup Onion (grated or pureed)
Finishing Touches
- 1 tablespoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Thoroughly wash the green onions in cold water, removing any slimy outer skins or yellowed tips. Drain them well in a colander.
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2
Place the green onions in a large, shallow tray or bowl, ensuring the white bulb ends are all facing the same direction.
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3
Pour the fish sauce specifically over the white bulb ends of the onions. Tilt the tray slightly so the sauce pools around the bulbs. Let them soak for 30 minutes, flipping them once halfway through to ensure even 'wilting'.
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4
While the onions are soaking, prepare the porridge. In a small saucepan, whisk together the water and glutinous rice flour until smooth.
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5
Cook the mixture over medium heat, stirring constantly, until it bubbles and thickens into a translucent paste (about 5 minutes). Stir in the sugar, remove from heat, and let it cool completely.
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6
In a medium mixing bowl, combine the cooled rice porridge, gochugaru, minced garlic, grated ginger, minced salted shrimp, and pureed onion. Mix into a thick, vibrant red paste.
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7
Go back to your soaking green onions. Drain the fish sauce that has pooled in the tray directly into your kimchi paste bowl. Mix well to incorporate that salty umami back into the seasoning.
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8
Wearing food-safe gloves, take a handful of the kimchi paste and gently rub it over each green onion, starting from the bulbs and sliding down to the green tips.
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9
To make serving easier later, grab 3-5 green onions and fold them into a neat bundle or 'nest' by wrapping the green tails around the white bulbs.
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10
Pack the bundles tightly into a clean, airtight glass jar or kimchi container. Press down firmly to remove any air pockets.
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11
Sprinkle the top with toasted sesame seeds before sealing the lid.
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12
Leave the jar at room temperature for 1 to 2 days (depending on the warmth of your kitchen) to kickstart fermentation, then move it to the refrigerator.
💡 Chef's Tips
Use thin, young green onions (Sil-pa) rather than thick ones; thick stalks can be tough and overly pungent. Always cool the rice porridge completely before adding the gochugaru, or you will 'cook' the spice and lose the bright red color. If you are vegan, substitute the fish sauce and salted shrimp with a high-quality soy sauce or a vegan kelp-based 'fish' sauce. Do not skip the rice porridge step; it acts as the 'glue' that helps the spices stick to the slippery onions and provides sugars for the lacto-fermentation. For the best flavor, wait at least 1-2 weeks before eating; the initial sharp bite of the onion mellows into a sweet, complex tang over time.
🍽️ Serving Suggestions
Serve alongside grilled pork belly (Samgyeopsal) to cut through the richness of the fat. Pair with a steaming bowl of Jjapagetti (black bean noodles) for the ultimate comfort food combination. Enjoy as a 'banchan' (side dish) with a simple bowl of warm white rice and roasted seaweed. Serve with a chilled glass of Makgeolli (Korean rice wine) to complement the spicy and fermented notes. Chop up over-fermented Pa-kimchi and use it as a topping for savory Korean pancakes (Pajeon).