📝 About This Recipe
A staple of Korean temple cuisine and home kitchens alike, Pa-Kimchi captures the sharp, peppery essence of spring onions transformed through the alchemy of fermentation. Unlike cabbage kimchi, this version features whole green onions slathered in a rich, umami-packed paste of fish sauce, ginger, and smoky gochugaru. It is prized for its crunchy texture and the way its pungent bite mellows into a complex, sweet-and-savory profile over time.
🥗 Ingredients
Main Ingredients
- 2 pounds Thin Green Onions (Sil-pa) (roots trimmed, outer skin peeled, washed and dried)
- 1/2 cup Korean Fish Sauce (anchovy or sand lance sauce preferred)
Porridge Base (The Glue)
- 1/2 cup Water
- 1.5 tablespoons Glutinous Rice Flour (also known as sweet rice flour)
- 1 tablespoon Sugar (helps feed the healthy bacteria)
Kimchi Paste
- 1 cup Gochugaru (Korean red chili flakes; adjust for spice level)
- 3 tablespoons Garlic (freshly minced)
- 1 teaspoon Ginger (grated into a fine paste)
- 1 tablespoon Salted Shrimp (Saewoo-jeot) (finely minced; adds deep umami)
- 1/4 cup Onion (grated or blended into a puree)
Finish & Garnish
- 1 tablespoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Thoroughly wash the green onions, ensuring all dirt is removed from the white bulb ends. Trim the roots and peel away any slimy outer layers. Pat them completely dry with a kitchen towel.
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2
Place the green onions in a large, flat tray or bowl. Position them so the white bulbs are all facing the same direction. Tilt the tray slightly by placing a rolled towel under one side.
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3
Pour the 1/2 cup of fish sauce specifically over the white bulb ends of the onions. Let them soak for 30 minutes, flipping the bulbs halfway through. This 'wilts' the toughest part of the onion first.
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4
While the onions are soaking, prepare the porridge base. In a small saucepan, whisk together the water and glutinous rice flour until smooth.
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5
Place the saucepan over medium heat. Stir constantly for 3-5 minutes until the mixture thickens into a translucent, bubbly paste. 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 grated onion puree. Mix until it forms a thick, vibrant red paste.
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7
Go back to your soaking onions. Drain the fish sauce that has pooled at the bottom of the tray directly into your red kimchi paste. Mix well to incorporate that salty essence.
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8
Wearing gloves to prevent chili burn, take a handful of the spice paste and gently rub it over the green onions. Start at the bulbs and pull your hand down to the green tips.
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9
Ensure every strand is evenly coated. Be gentle to avoid bruising the delicate green stems.
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10
Take 3 to 5 green onions and fold them into a neat bundle or 'nest' by wrapping the green ends around the bulbs. This makes serving much easier later.
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11
Pack the bundles tightly into a clean, sterilized glass jar. Press down firmly to remove air pockets. Sprinkle the top with toasted sesame seeds.
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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. You will see tiny bubbles forming.
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13
Move the jar to the refrigerator. While it can be eaten immediately, the flavor is best after 1-2 weeks of slow cold fermentation.
💡 Chef's Tips
Choose thin, young green onions (Sil-pa) rather than thick, woody ones for the best texture. If you are vegan, substitute the fish sauce and salted shrimp with a high-quality Korean soy sauce for soup (Guk-ganjang) or kelp broth. Do not skip the rice porridge; it acts as the 'glue' that helps the spices stick to the slippery onions and provides sugar for fermentation. Always wear food-safe gloves when handling gochugaru to avoid staining your hands or causing skin irritation. If the kimchi tastes too salty initially, don't worry—the onions will release water as they ferment, balancing the flavor.
🍽️ Serving Suggestions
Serve alongside Jajangmyeon (Korean black bean noodles) to cut through the richness of the sauce. Pair with grilled pork belly (Samgyeopsal) for a perfect balance of fat and acid. Enjoy with a bowl of simple hot white rice and a fried egg for a quick, soul-warming meal. Serve as a side to Mandu (Korean dumplings) with a light dipping sauce. Accompany with a glass of chilled Makgeolli (Korean rice wine) to complement the spicy, fermented notes.