10-Minute Green Onion and Chive Kimchi (Pa Kimchi & Buchu Kimchi)

Anonymous

3 Mar, 2025

Korean Green Onion and Chive Kimchi (Pa Kimchi & Buchu Kimchi)

Kimchi is the soul of Korean cuisine, but the idea of making it from scratch—brining, making paste, and fermentation—can feel intimidating. For many, relying on family or store-bought options has been the only way to enjoy it. However, with modern kitchen innovations, making fresh, homemade kimchi is now incredibly fast and accessible.

This recipe for Green Onion and Chive Kimchi (known in Korean as Pa Kimchi and Buchu Kimchi) is a game-changer for busy home cooks, students, or anyone living abroad. By using a pre-mixed seasoning starter, you can replicate the deep, savory flavors of a mother’s home cooking without the long preparation time.

Whether you are new to Korean cooking or simply want a hassle-free side dish, this recipe delivers maximum flavor with minimal effort. It requires no stove, very little prep, and is ready to eat almost immediately, though it gets even better with time.

What is Green Onion and Chive Kimchi?

Green Onion and Chive Kimchi combines two popular types of kimchi into one efficient process.

Pa Kimchi: Made from thin green onions (scallions), this kimchi offers a sharp, pungent bite that mellows into sweetness as it ripens.
Buchu Kimchi: Made from Asian garlic chives, this variety is highly aromatic and pairs beautifully with savory dishes.

Unlike traditional napa cabbage kimchi, these varieties do not require a long salting or brining process. They are known for their crisp texture and robust flavor profile, combining the natural heat of the alliums with a spicy, umami-rich chili paste.

What You’ll Need to Make Green Onion and Chive Kimchi

To prepare this quick Green Onion and Chive Kimchi, you don't need fancy equipment—just a few basics to get started.

Large Mixing Bowl: For combining the vegetables and sauce.
Kitchen Shears or Knife: To trim the ends of the vegetables.
Disposable Gloves: Essential for mixing the spicy paste by hand without staining your skin.
Airtight Container: For storing the finished kimchi as it ripens.

Ingredients

Main Ingredients

10.5 oz – 14 oz (300g–400g) Thin green onions (scallions/jjokpa)
7 oz (200g) Asian garlic chives (buchu)
1/3 Carrot, julienned

Seasoning Base

1 packet Semie’s Kitchen Chive & Green Onion Kimchi Seasoning (or similar instant kimchi seasoning powder)
7 tbsp Korean red chili flakes (Gochugaru)
1/2 cup (120ml) Water

Instructions

Step 1: Prepare the Vegetables
Thoroughly wash the green onions and garlic chives under cold running water. Remove any wilted outer layers or damaged tips.

Tip: When trimming the green onions, snip off about 1–1.5 inches (2-4cm) from the top green tips. This helps the seasoning penetrate better and makes them easier to eat later. Do not remove the white roots yet; simply wash them well (you can trim the very root end if preferred). Slice the carrot into thin matchsticks.

Step 2: Create the Seasoning Paste
In a large mixing bowl, pour in the packet of Semie’s Kitchen seasoning. Add the 7 tablespoons of Korean red chili flakes (Gochugaru) and 120ml of water. Mix well and let it sit for about 5 minutes.

Why wait? Letting the paste sit allows the dried chili flakes to rehydrate and the flavors to meld, creating a thick, rich sauce that clings to the vegetables.

Step 3: Mix the Kimchi
Add the julienned carrots to the thickened seasoning paste and mix to coat. Next, add the green onions and chives.

Method: It is most effective to coat the thick white root parts of the green onions first, as they are denser. Then, gently toss the green parts and the chives until everything is evenly covered in the red seasoning.

Step 4: Ripen and Serve
Transfer the mixed kimchi into an airtight container. While you can eat it immediately for a fresh salad-like taste, it is best to let it sit at room temperature for 1 to 2 days. This allows the flavors to deepen and the harshness of the onions to soften. After ripening, move it to the refrigerator.

Tips and Serving Suggestions

Serving: This kimchi pairs exceptionally well with warm white rice, mild noodle soups, or grilled beef. The spicy kick cuts through rich flavors perfectly.
Storage: Keep refrigerated after the initial room-temperature ripening. It will stay good for several weeks, becoming more sour and flavorful over time.
Substitutions: If you cannot find Asian garlic chives, you can double the amount of green onions and just make pure Pa Kimchi.

Frequently Asked Questions

Can I use large leeks or regular onions for this recipe?

Traditional green onion and chive kimchi relies on thin scallions or Korean jjokpa. Large leeks are too tough, and regular onions have a very different texture. For the best results, stick with thin green onions.

Is this recipe very spicy?

The spice level depends mainly on your gochugaru. You can slightly adjust the amount to taste, but the base recipe delivers a medium-to-high heat that’s typical of Korean banchan.

Do I need fish sauce for this recipe?

If you’re using the Semie’s Kitchen seasoning packet mentioned in the recipe, there’s no need to add extra fish sauce. The seasoning already provides enough savory depth.

How do I know when it is ripe?

The kimchi is ready when it smells pleasantly pungent and slightly sour, not sharp or unpleasant. The scallions should soften slightly while still holding their shape. You can taste it after 24 hours at room temperature, then refrigerate once it reaches your preferred level of fermentation.

Taste it after 24 hours at room temperature. If the raw onion bite has mellowed and the sauce tastes tangy, it is ready to be refrigerated.

Making homemade Green Onion and Chive Kimchi doesn't have to be a labor-intensive chore. With this simple method, you can enjoy the fresh, vibrant taste of Korea in your own kitchen in minutes. Whether you are a student, a busy professional, or just craving a spicy side dish, this recipe proves that delicious food can also be convenient.

Give this recipe a try and enjoy the satisfaction of filling your fridge with your own handmade kimchi!