Fermented & Pickled
Pa Kimchi (Green Onion Kimchi)
Prep
25 min
Servings
6
Steps
- 1
Trim the root ends of the green onions and remove any wilted outer layers.
- 2
Let the trimmed onions sit in a colander for 20-30 minutes to air-dry slightly and soften.
- 3
Whisk together fish sauce, gochugaru, sugar, garlic, and ginger into a thick paste.
- 4
Lay the green onions flat and brush or rub the paste evenly along their full length.
- 5
Fold the coated onions in half or roll them loosely, then pack into a container.
- 6
Let sit at room temperature 6-8 hours to start fermenting.
- 7
Refrigerate, and let mature at least 2-3 days before eating, though it keeps improving for weeks.
- 8
Finish with sesame seeds and a drizzle of sesame oil just before serving.
Did you know — Korean culture
Pa kimchi's sharp, oniony bite is specifically why it's such a common companion at Korean barbecue restaurants. Grilled pork belly and short ribs are rich and fatty, and the kimchi's acidity and pungency cut through that richness in a way milder banchan can't — it's less a random side dish pairing and more a functional one, built to reset the palate between bites of meat.
Choosing thinner scallions over thick, mature green onions makes a real difference here. Thin scallions ferment more evenly all the way through because the paste can penetrate the whole stalk quickly, while thick ones often end up under-seasoned in the center even after the outside has fully fermented.
Letting the trimmed onions air-dry briefly before coating isn't a skippable step — scallions hold a surprising amount of surface moisture, and coating them while still wet dilutes the paste and keeps it from clinging properly along the full length of each piece.
Pa kimchi's sharp, oniony bite is specifically why it's such a common companion at Korean barbecue restaurants. Grilled pork belly and short ribs are rich and fatty, and the kimchi's acidity and pungency cut through that richness in a way milder banchan can't — it's less a random pairing and more a functional one, built to reset the palate between bites of meat.
Troubleshooting
Paste sliding off instead of clinging? The onions likely weren't dried enough before coating — give them a longer air-dry, or pat them lightly with a towel.
Fermentation uneven along the stalk? Thicker scallions ferment less predictably. Look for thinner ones next time, or cut thick stalks in half lengthwise before coating.
Kimchi tastes harsh and overly sharp? It needs more time — pa kimchi mellows noticeably after a few days to a week, so a fresh batch will always taste more aggressive than a rested one.