4.8 from 165 votes
Pa Kimchi (Green Onion Kimchi)
Pa Kimchi is a Korean green onion kimchi made by coating thin scallions in a spicy, savory seasoning of gochugaru, anchovy fish sauce, garlic, ginger, and sugar, sometimes with strips of dried squid. The green onions ferment over time, developing tangy, pungent flavors and tender textures, creating a distinctive fermented side dish.
Servings:
24
Course:
Side Dish, Others
Cuisine:
Vegetarian
Ingredients
- 1 pound scallions silpa or jjokpa, thin
- 4 tablespoons gochugaru Korean red chili pepper flakes (고추가루
- 4 tablespoons anchovy fish sauce Korean fish sauce called myulchi aekjeot (멸치액젓
- 2 teaspoons sugar
- 1 tablespoon garlic minced
- 1 teaspoon ginger grated
- 1 dried squid small or half-dried, about 3 ounce, called mareun ojingeo, optional
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.
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