Green Onion Kimchi Recipe | Easy & Authentic Pa Kimchi
- Korean Bestie
- Apr 10
- 4 min read
Updated: 7 days ago
One Bite, and You're Hooked
Ever bitten into something so bold and punchy that it stopped you mid-bite? That’s the power of Pa Kimchi — Korea’s vibrant green onion kimchi. If you’ve ever watched a K-drama where the characters slurp down hot noodles or share grilled pork belly, chances are you've seen this fiery red side dish stealing the spotlight.
My own love for Pa Kimchi started during a rainy night in Seoul, at a modest BBQ joint in Mapo. The meat was good, but it was the Pa Kimchi that left a lasting memory — spicy, tangy, and unexpectedly soulful.
What Is Green Onion (Pa) Kimchi?
Green Onion Kimchi, or Pa Kimchi (파김치), is a traditional Korean fermented side dish made from scallions (green onions) marinated in a spicy, umami-rich seasoning paste. Unlike napa cabbage kimchi, Pa Kimchi has a more aromatic and pungent character thanks to the scallions’ unique flavor.
Pa Kimchi is especially popular in southern regions of Korea, often appearing at meals during spring when green onions are at their freshest. It's known for its simple preparation and bold flavors, making it a favorite among seasoned kimchi lovers and newbies alike.
Why People Around the World Love It
The global love for Korean food is booming, and Pa Kimchi is riding the wave. Thanks to K-dramas, mukbang channels, and Korean BBQ restaurants popping up from New York to Paris, this lesser-known kimchi is gaining international fans.
Foodies on social media often describe Pa Kimchi as "unexpectedly addictive" and "the perfect balance of funk and freshness." Even Michelin-star chefs are incorporating it into fusion dishes. According to interviews with Korean culinary experts featured in the Korea Times, this surge in popularity mirrors the broader global interest in fermented and probiotic-rich foods.
Cultural Roots and Everyday Use
Pa Kimchi isn’t just trendy — it’s part of Korea’s culinary soul. Traditionally made during the spring season, it's a staple in many homes, often prepared in small batches to accompany everyday meals.
You’ll see it served alongside hot rice, grilled mackerel, or nestled next to hearty stews. Its bold flavor complements heavier dishes, cutting through richness and adding a refreshing tang. It’s not just a side dish — it’s a main character in the Korean dining experience.
Nutritional Highlights and Fermentation Benefits
Like many fermented Korean foods, Pa Kimchi isn’t just tasty — it’s good for you. Scallions are rich in antioxidants, vitamin K, and flavonoids that support immune function. The fermentation process introduces probiotics that promote gut health, similar to those found in yogurt or kombucha.
A 2023 study in the Korean Journal of Food Science and Nutrition noted that fermented scallion kimchi showed potential for improving digestion and reducing inflammation. Gochugaru (Korean red pepper flakes), one of the main ingredients, is also a source of capsaicin, known for its metabolism-boosting properties.
Breaking It Down: Easy Recipe for Beginners
Don’t let the word “fermentation” intimidate you — making Pa Kimchi is surprisingly simple.
All you need is fresh scallions, a few pantry staples, and a bit of patience. The seasoning paste is a vibrant mix of gochugaru, fish sauce, and plum syrup, creating a balance of heat, saltiness, and natural sweetness.
One common beginner mistake? Not washing the scallions thoroughly. Because they grow in soil, it’s important to clean them well to remove grit. Another tip — massage the seasoning paste into the green onions gently but thoroughly. This ensures every bite bursts with flavor.
Vegan and Global-Friendly Tips
Living abroad or plant-based? No problem. You can easily make vegan Pa Kimchi by swapping fish sauce for soy sauce or mushroom sauce. It still delivers that satisfying umami depth.
If you can’t find plum syrup, honey or even a bit of brown sugar works great. Gochugaru can be found in most Asian grocery stores, or ordered online. And if you’re spice-sensitive, reduce the amount slightly — the flavor will still shine through.
YouTube Tutorial
Want to see how it's made in real-time?🎥 Watch the full step-by-step recipe on my YouTube channel!
Watching it being prepared helps you get the texture and technique just right — especially for first-time kimchi makers.
How to Serve and Enjoy Pa Kimchi
Pa Kimchi shines in its versatility. Serve it cold, fresh, or slightly fermented — it’s excellent with a bowl of warm rice, tucked into a lettuce wrap with grilled meats, or layered onto a steaming bowl of ramen or doenjang jjigae (soybean paste stew).
Try pairing it with dishes like Korean pork belly (samgyeopsal) or crispy jeon (savory pancakes). You’ll be surprised at how much this spicy green delight elevates even the simplest of meals.
Share your cooking!
Tried this recipe or learned something new about Korean food? I’d love to hear your thoughts!
Share your kitchen creations by tagging me on social media or dropping a comment below. Your feedback helps build this global community of Korean food lovers — and don’t forget to hit that subscribe button on YouTube for more delicious recipes!
Simple Yet Soulful
At its core, Pa Kimchi is about more than food. It’s about honoring tradition while embracing simplicity. In Korea, there’s a saying: “약방에 감초” — loosely translated, it means even small things can play essential roles, like licorice in herbal medicine. Pa Kimchi may be humble, but its role on the Korean table is irreplaceable.
If you’re looking to bring a little Korea into your kitchen, this is the perfect place to start.
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