Flavorful Green Onion Pa Kimchi Recipe for Fermentation Lovers
Table of Contents
Traditional Pa Kimchi
Growing up in a Korean household, the aroma of fermenting kimchi was a constant presence, signaling not just a dish but a tradition steeped in flavor and culture. One of my fondest memories is learning to make Green Onion Pa Kimchi, a delightful variation that brings together simplicity and robust taste in every bite.
In our kitchen, making kimchi was a family affair, each step a lesson in patience and precision. We would start by selecting the freshest slender green onions, and meticulously trimming them to perfection. The preparation was as much about respect for the ingredients as it was about the anticipation of the flavors to come.
How to Make Pa Kimchi At Home
The magic began with the seasoning mixture, a blend of Korean red chili flakes, anchovy fish sauce, sugar, garlic, and ginger. The vibrant red hue of the chili flakes danced against the green onions, promising a spicy kick tempered by the umami richness of fish sauce. For those who desired an extra depth, a small optional addition of dried squid would add a subtle brininess to the mix.
Coating each green onion in this fiery marinade was a task that required a gentle touch, ensuring every strand absorbed the flavors evenly. As we carefully packed the kimchi into airtight containers, the excitement grew knowing that this humble dish would transform over time, developing complex flavors through fermentation.
The Secret to a Good Pa Kimchi
Fermentation was key – a day at room temperature to kickstart the process followed by a longer stay in the refrigerator to deepen the flavors. The wait was always worth it. Over time, the green onions would soften slightly, their sharpness giving way to a mellow tanginess that complemented everything from steamed rice to grilled meats.
Green Onion Pa Kimchi became more than just a side dish; it became a symbol of gatherings, celebrations, and the joy of sharing flavors that spoke of home. Each batch we made honored tradition while embracing the joy of creating something deliciously homemade.
Today, as I make this kimchi in my own kitchen, I cherish the memories of those moments shared with family. It’s a recipe that not only connects me to my roots but also allows me to savor the taste of Korea wherever I am in the world – a true testament to the power of food in bringing people together.
Chef’s Notes – Green Onion Pa Kimchi
- Select fresh and slender green onions for the best texture and flavor in your kimchi.
- Gently massage the seasoning into the green onions to ensure even distribution and flavor absorption.
- Start the fermentation process at room temperature for a day before refrigerating. This initial period enhances flavor development.
- Serve this kimchi as a side dish with rice, Jjajangmyeon, or as a topping for our Korean BBQ Beef Ribs for a burst of flavor.
Green Onion Pa Kimchi
4
servings20
minutes0
minutes25
kcal24
hours24
hours20
minutesDive into the world of Korean cuisine with this tantalizing Green Onion Kimchi Delight! This easy-to-make recipe is perfect for those who love a burst of flavor and a touch of spice. With just a few simple ingredients, you can create a delicious side dish that gets better with time. Perfect for any meal, this kimchi will have your taste buds dancing with joy!
Ingredients
- Green Onions
1 pound slender green onions (scallions)
4 tablespoons Korean red chili flakes (gochugaru)
4 tablespoons anchovy fish sauce (myulchi aekjeot)
2 teaspoons granulated sugar
1 tablespoon finely chopped garlic
1 teaspoon freshly grated ginger
1 small dried or semi-dried squid body (about 3 ounces), optional
- Alternative Ingredients:
– Fish sauce substitute: Soy sauce or tamari for a vegan option.
– Sugar substitute: Honey or agave syrup.
– Dried squid substitute: Dried shrimp or omit entirely for a vegetarian version.
Directions
- Preparing Green Onions – Trim the roots and remove any tough or discolored outer layers from the green onions. Rinse thoroughly under cold water and shake off excess moisture.
- Mixing Seasoning – In a mixing bowl, combine the Korean red chili flakes, anchovy fish sauce, granulated sugar, finely chopped garlic, and freshly grated ginger until well blended.
Coating Green Onions – In a large bowl, gently massage the seasoning mixture into the green onions and optional squid until evenly coated.
Optional Squid Preparation – If using dried squid, cut it into thin strips about 2 inches long. If the squid is very dry and hard, soak it in water until slightly softened. - Storing Kimchi – Gather a few green onions together and fold them before placing them in an airtight container. Alternatively, tie them by wrapping the green part around the white part to form a circle and threading the leafy end through.
Fermentation Process – Leave the container at room temperature for one day to start the fermentation process. Afterward, refrigerate the kimchi. It can be enjoyed immediately but will develop deeper flavors over 2 to 3 weeks. - Serving Tips – When ready to serve, use a knife or kitchen scissors to cut through the folded or tied green onions for easier eating.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- airtight container
Nutrition Facts
- Calories: 25kcal
- Carbohydrates: 5g
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 2mg
- Iron: 4mg
Jjajangmyeon – Noodles with Black Bean Sauce
Cooks in 40 minutesDifficulty: MediumDive into the rich flavors of Korea with this authentic Korean Black Bean Noodles recipe! Perfect for anyone craving a savory and unique dish, this recipe brings you the traditional taste of jjajangmyeon, a beloved Korean-Chinese noodle dish. With chewy noodles coated in a luscious black bean sauce and topped with fresh vegetables, this meal is not only satisfying but also a cultural journey in every bite. Ideal for weeknight dinners or special occasions!
Korean BBQ Beef
Cooks in 180 minutesDifficulty: MediumDive into the flavors of Korea with this incredibly simple and delicious Korean BBQ Beef Bulgogi! With a marinade bursting with flavor, these tender, thin slices of beef cook up in no time. Perfect for a quick weeknight dinner or an impressive dish for guests. Inspired by the best of Korean cuisine, this recipe will have you coming back for more!
FAQs – Green Onion Pa Kimchi
Can I adjust the spiciness of the kimchi?
Yes, you can adjust the amount of Korean red chili flakes (gochugaru) to make it milder or spicier according to your preference.
How long should I ferment the kimchi before refrigerating it?
Leave the kimchi at room temperature for about 24 hours to kick-start fermentation, then refrigerate. It will continue to ferment and develop flavors over 2 to 3 weeks.
What can I use as a substitute for anchovy fish sauce?
Soy sauce or tamari can be used as a vegan alternative to anchovy fish sauce. You can also use dried squid but you can omit it entirely or substitute it with dried shrimp for a different flavor profile.
Can I use this Green Onion Pa Kimchi immediately after making it?
Yes, you can enjoy the kimchi immediately after the initial fermentation period, but its flavors will mature and deepen over time in the refrigerator.
