Pa Kimchi (Green Onion Kimchi) with Savory Anchovy Broth
A pungent pa kimchi side dish seasoned with rich anchovy broth for extra umami.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pa kimchi uses rich anchovy broth instead of glutinous rice paste to bring out a deep, savory flavor. Scallions are salted in fish sauce first, then tossed with the hydrated seasoning paste for a pungent, appetizing everyday side dish.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Scallions (jjokpa)1 bunch (1 kg)
Seasoning
- Gochugaru (Korean chili flakes)2 cups
- Anchovy fish sauce (or sand lance)1 cup
- Anchovy broth1 cup
- Minced garlic2 tbsp
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot))2 tbsp
- Sugar1 tbsp
- Toasted sesame seeds4 tbsp
- Trim and wash the scallions cleanly, then split thick ones by hand or with a knife.
- Spread the scallions in a wide container, drizzle evenly with anchovy fish sauce or sand lance fish sauce, and salt for about an hour.
- Depending on your preference, you can substitute glutinous rice paste for the anchovy broth, or use half broth and half rice paste.
Steps
1. This is one bunch of scallions, though it is so large it feels like two bunches. I cleaned and trimmed it thoroughly. The trimmed weight is 1 kg.
Even for one bunch, weights can vary, so it is best to check and adjust the amount of seasoning.
If you do not have a kitchen scale, try using a bathroom scale.
A bathroom scale measures in 100 g increments, so you can weigh it fairly accurately.
For heavier vegetables like napa cabbage, it is also good to check the weight on a bathroom scale to adjust the seasoning.
2. For the thoroughly washed scallions, split thick ones by hand.
3. For those that do not split easily, split them with a knife.
If you make kimchi while they are too thick, the seasoning will not soak in well and the flavors will stay separate.
4. Spread the scallions in a wide container and drizzle evenly with anchovy fish sauce or sand lance fish sauce.
Salt them for about an hour until wilted, turning them over once halfway through.
5. Once they are wilted properly, tilt the container to pool the fish sauce to one side.
6. Add 2 cups gochugaru, 1 cup anchovy broth, 2 tbsp minced garlic, 2 tbsp green plum syrup (or corn syrup), 1 tbsp sugar, and 4 tbsp toasted sesame seeds, then mix everything together.
Instead of making glutinous rice paste, I use rich anchovy broth for my pa kimchi seasoning.
Using broth makes a deep and savory pa kimchi.
Depending on your preference, you can substitute glutinous rice paste for the anchovy broth, or use half broth and half rice paste.
7. Let the seasoning sit for about 30 minutes to hydrate.
If the seasoning seems too stiff, add anchovy broth little by little until it reaches a moderately thick consistency.
8. Coat the scallions evenly with the seasoning.
Ppunwife's tips
- If you make kimchi while the scallions are too thick, the seasoning will not soak in well and the flavors will stay separate.
- Using rich anchovy broth instead of glutinous rice paste in the pa kimchi seasoning creates a deep and savory flavor.
- If the seasoning seems too stiff, add anchovy broth little by little until it reaches a moderately thick consistency.
FAQ
Can I use glutinous rice paste instead of anchovy broth?
Yes, depending on your preference, you can use glutinous rice paste instead of anchovy broth, or use half broth and half rice paste.
Why should thick scallions be split?
If the scallions are too thick, the seasoning will not penetrate well and the flavors may stay separate, so split them with a knife or by hand.
What should I do if the seasoning paste is too stiff?
If the seasoning is too thick while hydrating, add anchovy broth little by little to adjust it to the right consistency.
