Savory Pa Kimchi (Green Onion Kimchi) Side Dish
A simple green onion kimchi made with anchovy broth instead of sweet rice paste for a deep, savory flavor.
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 scallion kimchi uses anchovy broth instead of cooked porridge to adjust the seasoning consistency, bringing out a rich fish sauce flavor. The fish sauce is poured only over the thicker root ends of the scallions to salt them, then the seasoned paste is lightly rubbed over the greens for a fuss-free process. Enjoy it freshly made for a sharp, pungent bite, or let it age for a day so it softens and turns juicy.
- Servings
- about 10–12 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Scallions (jjokpa)2 bunches (1.5kg×2 kg, after cleaning)
Seasoning
- Sand lance fish sauce (or dried anchovies)2 cups
- Gochugaru (Korean chili flakes)4 cups
- Green plum syrup (maesil-cheong)1/2 cup
- Sugar2 tbsp
- Minced garlic4 tbsp
- Anchovy broth3 cups
- Toasted sesame seedsas needed
- If you prefer a milder flavor instead of a strong fish sauce aroma, you can replace the anchovy broth with 3 cups of cooked sweet rice porridge.
- If you make a large batch of pa kimchi, divide it into portions for a week or ten days and store them in the refrigerator.
Steps
Prepare the ingredients
Prepare 2 bunches of scallions.
Trim the scallions
Trim off the roots and peel away any dirty outer skins.
The weight of the trimmed scallions is two 1.5 kg bunches.
Dirt often clings to the part where the scallion splits midway, so soak them briefly in water to let the dirt release...
Rinse them several times by shaking them gently in the water.
Salt in fish sauce
The root ends of the scallions are thick and firm, so pour 2 cups of sand lance fish sauce over just this section and let them salt for about 30 minutes.
Turn them over once halfway through so they salt evenly.
Tilt the bowl slightly so that only the white root ends stay submerged.
Make the seasoning
Tilt the bowl to drain the fish sauce used for salting to one side, then add all the seasoning ingredients.
Add 4 cups gochugaru, 1/2 cup green plum syrup, 2 tbsp sugar, 4 tbsp minced garlic, and an appropriate amount of toasted sesame seeds, then pour in 3 cups anchovy broth little by little to adjust the seasoning paste's consistency.
If you make and stir in cooked porridge instead of anchovy broth, the seasoning will taste milder.
If you like green onion kimchi with a bold fish sauce aroma, use anchovy broth like I did; if you prefer a milder taste, add 3 cups of porridge instead.
Coat with seasoning
Apply the seasoning thoroughly, focusing on the root ends, then lightly sweep the remaining paste down along the stems.
Pack them neatly into a large container, and after leaving it overnight, the scallions will wilt down and the seasoning will settle at the bottom.
Flip the top and bottom layers so the seasoning absorbs evenly and keeps everything moist.
If you make a large batch of pa kimchi, divide it into portions for a week or ten days and store in the refrigerator to enjoy it fresh without any change in flavor.
Complete
This was made yesterday and taken out today.
The once-stiff scallion kimchi has wilted down tenderly and is perfect to eat.
Ppunwife's tips
- After packing the kimchi neatly into a large container, it will wilt down overnight and the juices will settle at the bottom; flip the top and bottom layers so the seasoning penetrates evenly and stays moist.
FAQ
Can I use glutinous rice paste instead of anchovy broth?
Replacing the anchovy broth with 3 cups of cooked porridge will make the seasoning taste much milder. Depending on your preference, choose the broth if you want a bold fish sauce aroma, or porridge if you want a softer taste.
What should I watch out for when salting the scallions?
Pour the fish sauce mainly over the firm white root ends and let them salt for about 30 minutes. Tilt the bowl at an angle so only the roots are submerged, and turn them over once halfway through.
How should I store a large batch of scallion kimchi to keep it fresh?
Divide it into portions that will last about a week or ten days, pack them into small containers, and store in the refrigerator so you can enjoy it fresh without any change in flavor.
Can I use anchovy fish sauce instead of sand lance fish sauce?
Yes, sand lance fish sauce and anchovy fish sauce can be used interchangeably in equal amounts for this recipe.
