HOW TO MAKE PA-KIMCHI – GREEN ONION KIMCHI WITH ATTITUDE

INTRO WITH CULTURAL HOOK

Some kimchi is gentle. Some are spicy. But Pa-Kimchi? She bites back.

This is the kimchi that fishermen used to wrap around hot rice with bare hands by the sea. It's sharp, savoury, and deeply fermented, with green onions (pa) tangled in a red-hot, umami-packed sauce. Not your everyday side dish — this is grandpa’s kimchi. The one he eats for breakfast with a raw egg yolk and a steaming bowl of rice.

In Korea, pa-kimchi is considered a healing food — warming in winter, clearing in spring. One bite, and your sinuses say "감사합니다."

✨ Want more real-deal kimchi recipes like this? [Join the Kimchi Club]

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WHAT IS PA-KIMCHI?

Pa-Kimchi (파김치) is a fermented green onion kimchi, typically made with medium-thin scallions known as jjokpa (쪽파). It’s spicy, salty, and ferments faster than napa kimchi due to its size and natural sulphur content.

This is a kimchi for wrapping, eating with grilled meats, or adding to warm rice. Its long, silky strands soften during fermentation, soaking up every drop of the flavour-packed sauce.

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INGREDIENTS LIST (TRADITIONAL + MODERN OPTIONS)

Traditional Ingredients	Modern/Optional Substitutes
2 bunches jjokpa (Korean scallions)	Medium-thin scallions or green onions
3 tbsp Korean coarse sea salt	Kosher salt (no iodine)
4 tbsp gochugaru (Korean red flakes)	Adjust to taste
2 tbsp fish sauce	Soy sauce or miso for vegan option
1 tbsp fermented salted shrimp (optional)	Omit or use kelp paste for vegan umami
1 tbsp rice syrup or sugar	Maple syrup or honey
2 tbsp glutinous rice porridge (optional)	Skip or use blended pear for sweetness/thickness
1/2 Korean pear, grated	Apple works too
4 garlic cloves, minced	More if you love that garlic kick
1 tsp ginger, minced	Optional but traditional
1 tbsp sesame seeds (for garnish)	Optional

🌿 Vegan Tip: Omit fish sauce and shrimp. Add miso or kelp powder.⚠️ Allergy Note: Watch for shrimp if allergic.💡 Texture Tip: Choose firm, fresh green onions. Floppy = funky in the wrong way.

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STEP-BY-STEP INSTRUCTIONS

STEP 1: CLEAN AND TRIM THE GREEN ONIONSWash the jjokpa thoroughly. Trim the roots but keep white parts intact. Gently remove any wilted outer layers.

👉 Tip: Don’t chop! Keep them whole for that signature pa-kimchi fold.

STEP 2: SALT THE GREEN ONIONSLightly sprinkle salt over the onions, focusing on the white parts. Let sit for 30–40 minutes, flipping once.

👉 Tip: The green onions should soften slightly so they bend without breaking.

STEP 3: MAKE THE SEASONING PASTEIn a bowl, mix gochugaru, fish sauce, salted shrimp, rice syrup, garlic, ginger, pear, and (optional) rice porridge.

👉 Tip: Let the paste sit for 10–15 minutes to activate the chilli and harmonize flavours.

STEP 4: COAT THE ONIONSWearing gloves, take one green onion at a time and coat it generously in the paste, folding it in half or twisting slightly.

👉 Tip: Think of it as “massaging the flavour in.” Each strand should be glossy and red.

STEP 5: PACK INTO JARLayer the folded onions into a clean glass jar or fermentation container. Pour any remaining sauce over the top.

👉 Tip: Press down gently to remove air pockets.

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FERMENTATION & STORAGE

• Day 1–2 (Room Temp): Let it sit in a cool, dark place.

• Day 3+: Transfer to fridge once you notice bubbles and a strong, savoury aroma.

Best At: 4–7 days depending on temperatureShelf Life: 1–2 months refrigerated. Texture softens over time.💡 Tip: Always use clean utensils. And don’t panic — strong smell = strong flavour.

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PAIRING SUGGESTIONS

This kimchi brings bold energy to the table. Try it with:

• Grilled pork belly (samgyeopsal)

• Bibimbap with egg yolk

• Hot rice + toasted sesame oil

• Bone broth soups like seolleongtang or gamjatang

• Or chopped up in kimchi pancakes

Pairs beautifully with:🔗 [Kimchi Maple Seasoning – dusted over rice]🔗 [Gochujang Maple Sauce – as a dipping sauce for grilled meats]

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FAQ SECTION

Q: Can I use regular green onions?A: Yes! Just choose ones with medium thickness — not pencil thin, not leeks.

Q: Can I eat this fresh?A: Technically yes, but it’s best after 3–5 days of fermentation.

Q: Why is it so smelly?A: That’s the sulphur in green onions reacting to fermentation. Totally normal — and delicious.

Q: What’s the white paste I see in some recipes?A: That’s rice porridge — helps fermentation and texture. You can skip it if using pear or apple.

Q: Mine turned mushy. What happened?A: Likely over-fermented or poor onion quality. Use the freshest, firmest onions you can find.

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HEALTH BENEFITS & NUTRITION

Pa-kimchi is especially rich in:

• Prebiotics from green onions

• Lactic acid bacteria for gut health

• Vitamin C, allicin, and quercetin

• Anti-inflammatory and immune-boosting compounds

📚 Studies from the Korea Food Research Institute show that green onion kimchi can support detoxification and lung health, especially during seasonal changes.

💡 Health Hack from Madame Kimchi:“Got a cold? Wrap a warm rice ball with pa-kimchi and chase it with kimchi brine. It’s Korea’s natural flu shot.”

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CALL TO ACTION

Loved this recipe?Join the Global Kimchi Club — get weekly recipes, gut health tips, and VIP invites to our kimchi workshops.

[👉 Sign Up Here]

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SEO META INFORMATION

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Title	How to Make Pa-Kimchi – Korean Green Onion Kimchi Recipe
Meta Description	Discover how to make Korean green onion kimchi (pa-kimchi) at home. Spicy, funky, and perfect for wrapping with rice and grilled meat.
OG Title	Pa-Kimchi Recipe – Green Onion Kimchi by Madame Kimchi
OG Image Alt	Korean green onion kimchi folded in a jar with red seasoning
Keywords	pa kimchi, green onion kimchi, Korean kimchi, fermented scallion kimchi, pa kimchi recipe