Pa Kimchi (Green Onion Kimchi) Pickled in Fish Sauce
A pa kimchi side dish made by pickling trimmed scallions in fish sauce and mixing them with anchovy broth instead of glutinous rice paste.
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 kimchi is made by cutting scallions into bite-sized lengths, pickling them in anchovy fish sauce, and tossing them in seasoning. Instead of glutinous rice paste, rich anchovy broth is used to add clean savoriness and moisture. Made with simple ingredients that anyone can easily prepare, it makes a reliable side dish.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Scallions (jjokpa)800 g
Seasoning
- Gochugaru (Korean chili flakes)1.5 cups (1 1/2 cups)
- Sand lance (or anchovy fish sauce)2/3 cup
- Minced garlic1.5 tbsp (1 1/2 tbsp)
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot))2 tbsp
- Sugar1/2 tbsp
- Toasted sesame seeds3 tbsp
- Anchovy broth1 cup
- I bought 1 small bunch of scallions, trimmed and washed them, and they weighed about 1kg; the scallions cut into 3 sections from the root weighed 800g.
- If the root ends are very thick, it is good to slit them in half with a knife to make them a similar thickness, and set aside the thin green tips for other uses because they become mushy and messy when made into kimchi.
Steps
1. I bought 1 small bunch of scallions, trimmed and washed them, and they weighed about 1kg.
If the root ends are very thick, it is good to slit them in half with a knife to keep them a similar thickness.
In the past, I made kimchi keeping the scallions whole,
but this time I am seasoning them cut into bite-sized lengths. The scallions were large and long, so I first cut them into 4 sections.
The thin green tips become mushy and messy when made into kimchi, so I set them aside for other uses,
and I will only use the first 3 cut sections from the root for the pa kimchi.
The scallions cut into 3 sections from the root weigh 800g.
2. You need to pickle them in anchovy fish sauce to soften them, and since the root parts take longer to pickle,
add the root ends and the second cut sections to the kimchi container first and toss them evenly...
3. Pour the anchovy fish sauce evenly and gently mix once more.
4. After about 30 minutes, they will soften and reduce in volume.
5. Add the remaining third cut sections of the scallions and pickle for about 10 more minutes,
and they will all be pickled fairly evenly.
6. Tilt the kimchi container so the fish sauce pools to one side.
7. Add 1.5 (1 1/2) cups gochugaru, 1.5 (1 1/2) tbsp minced garlic, 2 tbsp green plum syrup (or corn syrup), 1/2 tbsp sugar, 3 tbsp toasted sesame seeds, and 1 cup anchovy broth,
and let it sit for at least 20 minutes so the chili flakes bloom and bring out their rich color.
Among the kimchi varieties I make, there are two types where I do not make glutinous rice paste:
this scallion kimchi and garlic chives kimchi.
When it comes to garlic chives and scallions, my family prefers eating them fresh rather than letting them ferment.
Using rich anchovy broth instead of the amount of glutinous rice paste supplies moisture while adding savory umami,
so that is my preferred method.
8. Add the scallions to the seasoning and gently mix, and it is complete.
See how easy it is to make pa kimchi?
You do not have to cut it before plating, so it is completely hassle-free.
Pa kimchi is delicious eaten right away.
It is also great once it ripens and turns slightly sour.
Ppunwife's tips
- Using rich anchovy broth instead of the amount of glutinous rice paste supplies moisture while adding savoriness.
- Serving pa kimchi instead of shredded green onion salad with grilled pork belly is refreshing and wonderful.
FAQ
Is there a reason for making this without glutinous rice paste?
Using rich anchovy broth instead of glutinous rice paste cleanly supplements moisture while bringing out deep savory umami.
Can I use sand lance fish sauce instead of anchovy fish sauce?
You can substitute whichever is more convenient between sand lance fish sauce and anchovy fish sauce.
Do you include the tips of the scallion greens in the kimchi?
The recipe advises leaving out the thin green tips and using them in other dishes because they become mushy and messy when made into kimchi.
Can I use another ingredient instead of green plum syrup?
The seasoning notes that corn syrup can be used as a substitute for green plum syrup.
