Pa Kimchi (Green Onion Kimchi)

Name: Pa Kimchi (Green Onion Kimchi)
Yield: 24 serving
Ingredients: 1 pound thin scallions; 4 tablespoons gochugaru, (고추가루, red chilli pepper flakes); 4 tablespoons myulchi aekjeot (멸치액젓, fish sauce); 2 teaspoons sugar; 1 tablespoon minced garlic; 1 teaspoon grated ginger; 1 small dried or half-dried squid body (about 3 ounce), mareun ojingeo - optional

User Reviews

4.8

165 reviews

Excellent

Servings
24
Course
Side Dish, Others
Cuisine
Vegetarian

Pa Kimchi (Green Onion Kimchi)

Michael Cole

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An easy kimchi made with thin green onions (also called scallions)!

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Ingredients

Servings

1 pound thin scallions silpa or jjokpa
4 tablespoons gochugaru, (고추가루, red chilli pepper flakes)
4 tablespoons myulchi aekjeot (멸치액젓, fish sauce)
2 teaspoons sugar
1 tablespoon minced garlic
1 teaspoon grated ginger
1 small dried or half-dried squid body (about 3 ounce), mareun ojingeo - optional

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Instructions

Clean the green onions by removing the root part and any tough/brown outer skins. Wash them thoroughly a couple of times. Shake off excess water, and drain well.
Mix all the seasoning ingredients in a bowl.
Cut the dried squid into about 2-inch long thin strips. Soak in water until slightly softened if very dry and hard, but this is generally not necessary.
In a large bowl, gently rub the seasoning mixture all over the green onions and the optional squid to evenly coat them.
Hold a couple of green onions together, and fold them before arranging in an airtight container to store. Another option is to tie them together by wrapping the other end of the green onion around the white part, making a circle in the middle, and then running the leafy part through the circle.
Keep it at room temperature for a day, and then refrigerate. Pa kimchi can be eaten right away, but the flavor develops as it ferments over 2 to 3 weeks in the fridge. Run a knife (or a pair of kitchen scissors) through the folded or tied green onions a couple of times to serve.