Green Onion Kimchi (Pa Kimchi)
If you’re a kimchi lover, you know there’s something magical about that spicy, tangy kick that transforms any meal. While cabbage kimchi often steals the spotlight, let me introduce you to a lighter, fresher alternative: Green Onion Kimchi (Pa Kimchi). Made with crisp green onions and a bold, fiery seasoning paste, this recipe is simple to whip up at home and bursts with flavor.
Pa Kimchi is a fantastic way to use up those bunches of green onions sitting in your fridge, and it’s ready to enjoy in just a couple of days. Serve it alongside rice, noodles, or grilled meats, and watch it elevate every bite.
Why You’ll Love Pa Kimchi
This green onion kimchi is lighter than its cabbage cousin but doesn’t skimp on flavor. The crisp texture of the green onions combined with the spicy, garlicky paste makes it irresistible. Plus, it’s quick to prepare and doesn’t require weeks of fermentation—just a day or two, and you’re good to go. It’s perfect for beginners dipping their toes into homemade kimchi or anyone looking to switch up their side dish game.
What You'll Need To Make Pa Kimchi?
- 2 bunches green onions (about 300g) – the star of the show!
- 1/3 cup Korean red pepper flakes (gochugaru) – for that signature heat and vibrant color.
- 1 1/2 tbsp soy sauce – adds depth and umami.
- 1 tbsp kombu broth (or mushroom broth) – a subtle, savory boost (water works in a pinch too).
- 1 tbsp sesame oil – for a nutty richness.
- 1 tbsp sugar – balances the spice.
- 1 tbsp minced garlic – because kimchi isn’t kimchi without it.
- 1 tsp grated ginger – a zingy kick.
- 1/2 tsp salt – enhances all the flavors.
- 1 tbsp finely chopped onion (optional) – for extra texture and bite.
- 1/2 tbsp roasted sesame seeds – a toasty garnish to finish it off.
