Pa Kimchi (Green Onion Kimchi) - Easy Korean Scallion Kimchi Recipe

Method7 steps · about 40 min

1. 1

   Step 1: Place the trimmed, rinsed and well-drained green onions (530 g) in a large bowl. Drizzle about 2 tbsp of the fish sauce over their white stems. If using dried chilies, place them separately in a small bowl and drizzle about 1 tbsp of the fish sauce over them. Let both stand while preparing the remaining seasoning; reserve all remaining fish sauce.

   Uses 530 g green onions, trimmed, rinsed and drained · About 2 tbsp fish sauce for the green onion whites · 2 dried Korean red chilies, optional · About 1 tbsp fish sauce only if softening the optional dried chilies

2. 2

   Step 2: Blend the chopped apple or pear, onion (80 g), peeled garlic and prepared anchovy stock until smooth. If using the softened dried chilies, add them with their soaking fish sauce and blend a few seconds more, leaving small flecks.

   Uses 175 g sweet apple or Korean pear, cored and roughly chopped · 80 g onion, roughly chopped · 45 g garlic cloves, peeled (about 12 cloves) · ½ cup prepared Korean anchovy stock · Softened chilies and their 1 tbsp fish sauce, only if used

3. 3

   Step 3: Mix the remaining fish sauce with the sugar (¼ cup), 1 tbsp plum extract, salted shrimp, minced ginger (½ tbsp), coarse sea salt (4 tsp) and gochugaru (1 cup). Let the chili flakes soften briefly in the liquid while preparing the flour paste.

   Uses Remaining fish sauce from the ⅓ cup total after the earlier doses · ¼ cup granulated sugar · 1 tbsp Korean plum extract · 1 tbsp saeujeot (Korean salted shrimp) · ½ tbsp ginger, minced · 4 tsp coarse sea salt, adjust to taste · 1 cup gochugaru (Korean chili flakes)

4. 4

   Step 4: Whisk the 1 tbsp flour and 1 cup paste water together in a saucepan. Cook over medium heat, stirring constantly, until thickened into a paste. Remove from the heat and let cool slightly.

   Uses 1 tbsp all-purpose flour · 1 cup water for flour paste

5. 5

   Step 5: Combine the blended fruit-vegetable mixture, slightly cooled flour paste and softened chili seasoning. Mix well, then stir in the julienned carrot (75 g) and toasted sesame seeds (2 tbsp).

   Uses Blended fruit, vegetables and anchovy stock · Slightly cooled flour paste · Softened gochugaru seasoning · 75 g carrot, julienned · 2 tbsp toasted sesame seeds

6. 6

   Step 6: Add the pre-seasoned green onions with any fish sauce in their bowl to the completed seasoning. Gently lift and fold to coat all sides, especially the thick white stems; avoid rubbing or pressing the onions.

   Uses Fish-sauce-seasoned green onions and their liquid · Complete kimchi seasoning with carrot and sesame

7. 7

   Step 7: Transfer to a clean airtight container of about 3.1 liters. Enjoy fresh immediately, or leave at room temperature for several hours to begin fermentation before refrigerating. The onions soften and the flavor deepens as they ferment; the author especially enjoys it after about a week.

   Uses Finished seasoned green onion kimchi