Appetizing Pungent Pa Kimchi (Green Onion Kimchi)
A refreshing summer pa kimchi tossed cleanly and easily with green plum syrup and fish sauce, without 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 pa kimchi is simple to make using green plum syrup for savory depth, without making glutinous rice paste or pureeing fruit. The root ends of the scallions are salted in fish sauce, then tossed in a flavorful seasoning of anchovy broth and gochugaru. It is deliciously spicy and, after resting in the refrigerator for about a day to wilt nicely, makes a wonderful side dish for rice.
- Servings
- about 10–12 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Scallions (jjokpa)1 bunch, 1.5 kg
Seasoning
- Sand lance fish sauce (or dried anchovies)1 cup
- Anchovy broth1 1/2 cups
- Gochugaru (Korean chili flakes)2 cups
- Green plum syrup (maesil-cheong) (or sugar)3 tbsp
- Sugar1 tbsp
- Minced garlic2 tbsp
- Toasted sesame seeds3 tbsp
- Trim off all the roots of the scallions and pull the outermost stem downward to peel and trim them easily.
- Soak them briefly in water so dirt settles to the bottom, strip away any soil stuck to the roots, and rinse them several times while gently shaking.
Steps
Prepare the ingredients
Here is 1 bunch of scallions (jjokpa).
I thought summer scallions might be tough, but these are tender and just the right length, which I really like.
Trim and wash the scallions
Trim off all the roots of the scallions and pull the outermost stem downward to peel and clean them easily.
Trimming scallions takes the most time; once they are trimmed, the kimchi is practically done.
Soak them briefly in water so dirt settles to the bottom, strip away any soil stuck to the roots, and rinse them several times while gently shaking.
Salt in fish sauce
Lay the scallions neatly and tilt the bowl slightly so you can pour 1 cup of sand lance fish sauce over just the root ends.
Turn them over once halfway through so they salt evenly, and let them salt for 30–40 minutes.
If the scallion roots are thick and large, salt them for about 1 hour.
Make the seasoning
Push the scallions upward, and into the fish sauce collected from salting, add 2 cups of gochugaru (Korean chili flakes), 1 1/2 cups of anchovy broth, 3 tbsp of green plum syrup (maesil-cheong), 1 tbsp of sugar, 2 tbsp of minced garlic, and 3 tbsp of toasted sesame seeds, then mix.
Letting the gochugaru hydrate and blend well removes the raw chili smell and makes the color much prettier.
Coat with seasoning
Gently spread the seasoning evenly over the scallions, and the pa kimchi is complete.
Put it straight into the refrigerator overnight; the flavors will absorb well and the scallions will wilt down nicely, making it great to eat.
Finish
There were not many good kimchi options during this heat wave, but making and eating pa kimchi after such a long time is truly delicious.
I should make some Chapagetti to eat along with it...
Just putting a spoonful of rice in cold water and topping it with one or two stems makes my mouth pure happiness.
Ppunwife's tips
- Lay the scallions neatly and tilt the bowl slightly so you can pour 1 cup of fish sauce over just the root ends.
- If the scallion roots are thick and large, salt them for about 1 hour.
- Letting the gochugaru hydrate and blend well removes the raw chili smell and makes the color much prettier.
- Put it straight into the refrigerator overnight; the flavors will absorb well and the scallions will wilt down nicely, making it great to eat.
FAQ
Is it okay not to add glutinous rice paste or flour paste?
You can easily make this with a light, clean seasoning using fish sauce, green plum syrup, and anchovy broth without having to cook any paste.
Can I use a different fish sauce instead of sand lance fish sauce?
You can use anchovy fish sauce in the same amount instead of sand lance fish sauce.
How long should I salt the scallions?
Pour the fish sauce over the root ends, flip them once halfway through, and salt for 30–40 minutes; if the roots are thick and large, it is best to salt them for about 1 hour.
When is it best to eat after making it?
After mixing, place it straight into the refrigerator to rest overnight; the seasoning will soak in properly and the scallions will settle down nicely, making it delicious to eat.
