Onion Kimchi (Yangpa Kimchi) – Korean Small Onion-Stem Kimchi

If you love kimchi but don’t feel ready to tackle a whole napa cabbage, onion kimchi is the perfect place to start. This version uses small, sweet onions with their long green stems, coated in a bright red kimchi paste and left to ferment until crisp, tangy, and full of flavor.

In Korean, this style is often called yangpa kimchi or yangpa-julgi kimchi—onion-stem kimchi. The bulbs stay juicy and slightly sweet, while the stems develop a chewy, almost noodle-like bite. It’s a fun contrast in one simple banchan.

Compared to big-batch cabbage kimchi, this onion kimchi (yangpa kimchi) is quick to prep, easy to season, and fits neatly into a small container on your counter or in the fridge. It’s a great way to dip your toes into homemade Korean fermentation and build confidence before trying other favorites like Green Onion Kimchi (Pa Kimchi) or Cucumber Kimchi (aka Oi Kimchi).

What Is Onion Kimchi (Yangpa Kimchi)?

Onion kimchi is a Korean fermented side dish made with small whole onions, often with their green stems still attached, salted briefly, and then mixed with a spicy, savory kimchi paste.

The version you see in these photos uses:

• Young stem onions with small bulbs and long greens
• A gochugaru-based paste with garlic, ginger, green onion, and umami-rich seasonings
• A short fermentation, so the onions stay crunchy and refreshing

As it ferments, the flavor shifts from lightly seasoned and sweet to deeply savory and tangy. The bulbs soak up the seasonings and stay juicy, while the stems develop a different texture—slightly chewy and packed with chili and aromatics. It’s a great contrast to softer napa kimchi and a natural partner for rice and grilled mains.

What You’ll Need to Make Onion Kimchi (Yangpa Kimchi)

Use this checklist to get ready before you start.

Produce

• Small young onions with stems (bulb onions that are about the size of a walnut, with green tops attached)
• Green onions (optional, for extra aroma)
• Garlic
• Fresh ginger

Pantry

• Coarse Korean chili flakes (gochugaru)
• Korean coarse sea salt or kosher salt
• Sugar (or another neutral sweetener)
• Korean chili paste (gochujang), optional for deeper color and body
• Soy sauce or light seasoning sauce
• Toasted sesame seeds
• Sesame oil (optional, for finishing just before serving)

Equipment

• Large bowl for salting and mixing
• Small bowl or blender for making the seasoning paste
• Cutting board and knife
• Kitchen gloves (recommended for mixing the chili paste)
• Clean glass jar or airtight container for fermenting

Having everything ready makes it easy to move through the steps and keeps your onion kimchi safe and clean as it ferments.

Why You’ll Love This Onion-Stem Kimchi

• Beginner-friendly fermentation – No enormous cabbage, no complex brining; just small onions and a simple paste.
• Sweet and mild flavor – Young onions are naturally sweet and lack the harsh bite of larger onions.
• Two textures in one dish – Juicy bulbs and pleasantly chewy stems keep each bite interesting.
• Perfect with grilled dishes – The bright, spicy taste cuts through rich grilled mains beautifully.
• Small-batch friendly – Easy to scale up or down depending on how much kimchi you want.
• Fast payoff – It starts tasting good after a short time on the counter and continues to develop flavor in the fridge.

Ingredients

For the Onions

• 800 g small young onions with stems, roots trimmed and wilted outer layers removed
• 2–3 tbsp coarse sea salt or kosher salt (for salting)

For the Kimchi Paste

• 3 tbsp Korean chili flakes (gochugaru), adjust to taste
• 1–1½ tbsp sugar
• 2 tbsp soy sauce
• 2–3 tbsp water, as needed to loosen the paste
• 4 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 green onions, finely chopped
• 1–2 tbsp gochujang (optional, for extra color and body)

To Finish

• 1–2 tsp toasted sesame seeds
• Small drizzle of sesame oil just before serving (optional)

How to Make Onion Kimchi (Yangpa Kimchi)

1. Prepare the onions

   • Rinse the young onions thoroughly under cold water, paying attention to the base of the stems where dirt can collect.
   • Trim off stringy roots and any very tough or wilted greens. Leave the bulbs and most of the stems intact.
   • If the bulbs are on the larger side, gently score them with a shallow cross on top or cut them in half lengthwise so the seasoning can soak in.

2. Salt the onions

   • Place the onions in a large bowl.
   • Sprinkle evenly with the coarse salt, gently tossing so both bulbs and stems are coated.
   • Let sit for about 30–40 minutes, tossing once or twice, until the onions have softened slightly and released some liquid.

3. Rinse and drain

   • Rinse the onions quickly under cold water to remove excess salt.
   • Drain well in a colander, then pat dry lightly with a clean kitchen towel. You want them damp but not dripping.

4. Make the kimchi paste

   • In a small bowl, combine gochugaru, sugar, soy sauce, water, garlic, ginger, chopped green onions, and gochujang if using.
   • Stir into a thick, spreadable paste. Adjust with a spoonful more water if it feels too dry.

5. Coat the onions

   • Put on kitchen gloves if you have them.
   • Return the drained onions to the large bowl.
   • Add the kimchi paste and gently massage it into the bulbs and stems until everything is evenly coated. Make sure the paste gets between any layers you’ve cut or scored.

6. Jar the kimchi

   • Transfer the seasoned onions and any remaining paste into a clean glass jar or airtight container.
   • Pack them down lightly to remove big air pockets, but don’t crush the bulbs.
   • Wipe the rim, then close the lid loosely if you expect active bubbling.

7. Ferment the onion kimchi

   • Leave the container at cool room temperature for 1–2 days, depending on the temperature in your kitchen and how tangy you like your kimchi.
   • Check once a day: if you see small bubbles and smell a pleasant tangy aroma, it’s fermenting.

8. Refrigerate and serve

• Once it reaches your preferred level of tang, move the onion kimchi to the fridge.
• Sprinkle with toasted sesame seeds just before serving, and add a light drizzle of sesame oil if you like.
• It will continue to develop flavor slowly in the refrigerator and keeps well for several weeks.

Tips, Variations, and Serving Suggestions

Frequently Asked Questions

How long does onion kimchi need to ferment?

At cool room temperature, onion kimchi usually needs about 1–2 days to develop a pleasant tang. Warmer kitchens ferment faster, while cooler ones take longer. Once it tastes good to you, move it to the refrigerator to slow fermentation.

How long does onion kimchi keep?

When stored in a clean, airtight container in the refrigerator, onion kimchi keeps well for several weeks. The flavor becomes stronger and more sour over time but remains good as long as it smells pleasantly sour and looks clean on the surface.

Can I adjust the spice level?

Yes. For a milder version, reduce the amount of gochugaru and taste the seasoning paste before coating the onions. For deeper color and flavor without much extra heat, a small amount of gochujang works well.

What’s the difference between this and regular onion kimchi?

Many onion kimchi recipes use only sliced onion bulbs. This version uses small onions with their stems attached, giving you both juicy bulbs and seasoned greens in one batch, with a more varied texture.

How should I serve onion kimchi (yangpa kimchi)?

Serve it as a side dish with rice, spoon it over grain bowls or noodles, or pair it with grilled dishes for a bright, crunchy accent. You can also chop it and use it as a flavorful topping for everyday meals.

Onion kimchi (yangpa kimchi) is a wonderful way to bring the flavor of Korean fermentation into your kitchen without the commitment of a giant batch of cabbage. Sweet young onions, a simple chili paste, and a short fermentation time are all you need to create a side dish that wakes up every meal.

Once you’ve tried this, you can explore other easy banchan and kimchi recipes, such as Green Onion Kimchi (Pa Kimchi) or Cucumber Kimchi. Pair it with a favorite grilled main, or dive into a classic napa cabbage kimchi. For now, grab a bundle of small onions, mix up the paste, and let your first batch of onion-stem kimchi bubble to life.