Green Onion Kimchi (Pa Kimchi) Recipe
Okay, confession time: I didn’t even know Pa Kimchi was a thing until last spring when my buddy Jae dragged me to his mom’s place for dinner. She plopped this little bowl of spicy green onions on the table, and I was like, ‘Wait, this is kimchi?’ One bite later, I was obsessed.
That crisp snap, the heat that sneaks up on you, the way it made my rice sing—it was love at first crunch. Pa Kimchi’s not the kimchi you see in every Korean BBQ joint—it’s more like the cool cousin who shows up with a wild story. It’s stupidly easy to make too, which is a win for someone like me who’s still figuring out this whole fermentation game.
So, I’m spilling the beans here: what it is Pa Kimchi, why it’s awesome, and how you can slap it together at home. Stick with me—you might just find your new go-to side dish.
What Is Pa Kimchi?
So, Pa Kimchi’s basically Korean green onion kimchi—‘pa’ means green onion, and yeah, it’s that simple. It’s not the heavy-duty napa cabbage stuff you’re probably picturing, all brined and intense. This one’s lighter, fresher, like the spring breeze decided to get spicy.
I read somewhere it’s a big deal in Korea when those skinny jjokpa onions pop up around March, but honestly, I just use whatever green onions I snag at the store—works fine.
You mix ‘em up with this killer paste—think red pepper flakes, a splash of fish sauce, some garlic that’ll make your kitchen smell like heaven—and let it sit for a day or two. Boom, you’ve got kimchi. It’s got this zingy kick, but the green onions keep it crisp, not soggy.
I swear, it’s like they bottled up a garden and threw in some attitude.
What You Need to Make Pa Kimchi (Green Onion Kimchi) Recipe
1 bunch green onions (10–12 stalks), rinsed and trimmed
2–3 tbsp gochugaru (adjust to heat level)
2–3 tbsp fish sauce (authentic version; don’t replace with soy sauce since we’re avoiding it)
2–3 tsp minced garlic (this is the correct amount — green onion kimchi needs LOTS of garlic)
1 tsp grated ginger
1–2 tsp sugar (Korean brown sugar or rock sugar works best)
1–2 tbsp salted shrimp (saeujeot) — optional but highly recommended for real depth
2–3 tbsp grated Asian pear or apple (this is the missing ingredient — it adds natural sweetness and helps fermentation)
