Easy Small-Batch Pa Kimchi Recipe (Green Onion Kimchi)

This post contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no extra cost to you.

Annyeonghaseyo, dear readers of Korean Recipe Lab! It’s me, your home cook from Seoul, excited to share another essential Korean dish with you today. If you love the vibrant flavors of Korean cuisine, but sometimes find the idea of making a huge batch of traditional kimchi daunting, then this recipe is for you. We’re going to make Pa Kimchi (파김치), a delightfully fresh and spicy green onion kimchi, in a convenient small batch!

While most people outside Korea instantly think of baechu kimchi (배추김치), the iconic napa cabbage kimchi, when they hear the word “kimchi,” Koreans enjoy a huge variety of kimchis made from different vegetables. Pa kimchi is one of my personal favorites, especially when served alongside grilled meats like samgyeopsal (삼겹살 – grilled pork belly) or galbi (갈비 – grilled short ribs). Its pungent, refreshing bite cuts through the richness of the meat beautifully. But it’s also fantastic with a simple bowl of rice or a hearty Korean stew!

This particular pa kimchi recipe is designed with you, my international friends, in mind. We’ll use ingredients that are relatively easy to find, even in regular Western grocery stores, with clear substitutions for the trickier items. And because it’s a small batch, you don’t need special equipment or a massive commitment. You’ll get to experience the fresh, zesty kick of homemade pa kimchi without the fuss, often ready to eat just hours after you make it. Let’s get cooking!

Ingredients

• 500 g (about 1.1 lbs) green onions (scallions), preferably thin and tender ones
• 1.5 tablespoons coarse sea salt (or fine sea salt, adjust amount slightly)

For the Kimchi Paste (Yangnyeom – 양념):

• 2 tablespoons sweet rice flour (찹쌀가루 – chapssalgaru) or regular all-purpose flour
• 240 ml (1 cup) water
• 60 g (about 1/4 cup) gochugaru (고춧가루 – Korean chili flakes). Use medium hot for a balanced flavor.
• 4 cloves garlic, minced (about 1.5 tablespoons)
• 1 piece (about 2 cm / 0.8 inch) fresh ginger, grated (about 1 teaspoon)
• 2 tablespoons myulchi aekjeot (멸치액젓 – Korean anchovy fish sauce)
• 1 tablespoon sugar (or Korean plum extract, maesil cheong 매실청, if you have it)
• 1 tablespoon toasted sesame seeds (optional, for garnish)

Substitutions

Don’t worry if you can’t find every single authentic Korean ingredient! Here are some common swaps:

• Sweet Rice Flour (Chapssalgaru): This gives the kimchi paste a lovely body and helps the flavors meld. If you can’t find it at an Asian market, regular all-purpose flour works as a decent substitute. Just make sure to cook it a little longer to ensure the raw flour taste is gone.
• Myulchi Aekjeot (Anchovy Fish Sauce): This is crucial for authentic Korean kimchi flavor. It provides a deep umami. If you absolutely cannot find Korean anchovy sauce, any good quality Southeast Asian fish sauce (like Thai or Vietnamese brands) can be used, though the flavor profile will be slightly different. Avoid leaving it out entirely unless you are making a strictly vegan version (see FAQ).
• Korean Plum Extract (Maesil Cheong): This adds a beautiful subtle sweetness and tang to kimchi. If you don’t have it, regular granulated sugar is perfectly fine and widely used in home kitchens.

How to Make It

1. Prepare the Green Onions: First, gently wash your green onions under cold running water, making sure to remove any dirt, especially near the white parts. Trim off any discolored or dried-out ends from both the white and green parts. The goal is to have clean, vibrant green onions. Then, lay them out on a clean kitchen towel or paper towels to air dry thoroughly. Why do we do this? Excess water on the green onions can dilute your kimchi paste and prevent it from adhering properly, leading to a less flavorful result and potentially a shorter shelf life.

2. Lightly Salt the Green Onions: In a large bowl or baking dish, arrange the green onions in a single layer if possible. Sprinkle the coarse sea salt evenly over them. Let them sit for about 20-30 minutes, turning them once halfway through. Why salt them? Salting draws out some of the excess moisture from the green onions, which makes them more pliable and allows them to absorb the kimchi paste better. It also contributes to the initial seasoning and helps preserve the kimchi. However, unlike napa cabbage kimchi, we don’t heavily salt and rinse pa kimchi; it’s a lighter brining.

3. Make the Sweet Rice Flour Paste (or ‘Pulp’): In a small saucepan, whisk together the sweet rice flour (or all-purpose flour) and water until there are no lumps. Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens into a translucent, sticky paste, about 3-5 minutes. It should be the consistency of a thin porridge. Remove from heat and let it cool completely. Why this step? This flour paste, called ‘pul’ (풀), is a fundamental part of many Korean kimchi recipes. It acts as a binder, helping the chili flakes and other seasonings adhere to the vegetables. It also provides a starchy base that feeds the beneficial bacteria during fermentation, contributing to the signature tangy flavor of kimchi.

4. Prepare the Kimchi Paste (Yangnyeom): While the flour paste cools, in a separate large mixing bowl, combine the gochugaru, minced garlic, grated ginger, fish sauce, and sugar (or plum extract). Once the flour paste has cooled to room temperature, add it to this bowl as well. Mix everything thoroughly with a spoon or your hand (wearing a glove, please!) until you have a thick, reddish, fragrant paste. Why combine it this way? Allowing the gochugaru to sit in the wet ingredients for a little while helps it ‘bloom,’ deepening its color and flavor. Cooling the flour paste is crucial; adding hot paste to the other ingredients can affect their texture and flavor, especially the fresh garlic and ginger.

5. Coat the Green Onions: At this point, your salted green onions should be slightly softened. You don’t need to rinse them. One by one, or in small bundles, pick up the green onions and gently coat them with the kimchi paste. Focus on coating the white parts more heavily, as they are thicker and benefit from more seasoning, but make sure the green parts also get a good layer. Why gentle coating? Green onions are delicate. We want to avoid bruising or breaking them. By applying the paste with care, you ensure even distribution without damaging their texture. In my family, we often grab a small handful of green onions, smear the paste on, then fold them in half or loosely coil them for easier storage in the container.

6. Pack and Ferment: Once all the green onions are coated, neatly arrange them in a clean, airtight container. Press them down gently to remove any air pockets. Seal the container. Why an airtight container? This prevents oxidation and keeps the kimchi fresh, controlling the fermentation process. For initial fermentation, leave the container at room temperature (ideally around 20-22°C or 68-72°F) for about 6-12 hours. The exact time depends on the ambient temperature and how quickly you want it to ferment. In warmer climates, it might be ready in just a few hours. Why room temperature first? This kickstarts the fermentation by allowing the beneficial lactic acid bacteria to multiply, developing that characteristic tangy kimchi flavor.

7. Refrigerate and Enjoy: After the initial room temperature fermentation, transfer the pa kimchi to the refrigerator. It will continue to ferment slowly in the cold. It’s delicious fresh, but its flavor will deepen and become more complex over a few days. Why refrigerate? The cold temperature significantly slows down fermentation, preserving the kimchi and extending its shelf life while still allowing subtle flavor development. It’s best served chilled.

Tips from a Korean Kitchen

• Choose Your Green Onions Wisely: For the best pa kimchi, look for green onions that are relatively thin and tender. Thicker ones can be a bit tougher and more fibrous. If you only find thick ones, you might consider splitting the white parts lengthwise before salting to help them soften and absorb the paste better.
• Wear Gloves! This is a non-negotiable tip for any kimchi making. Gochugaru can stain your hands, and the capsaicin can cause a burning sensation. Plus, it’s more hygienic. Trust me, your hands will thank you!
• Taste and Adjust: The beauty of homemade kimchi is that you can adjust it to your preference. Before you coat all the green onions, taste a tiny bit of the kimchi paste. Does it need more salt? More sugar? A little more fish sauce for umami? Adjust accordingly. Remember, the green onions are lightly salted already, so don’t overdo the paste’s saltiness.
• Serving Suggestions: Pa kimchi is incredibly versatile. As I mentioned, it’s a dream with grilled meats like Korean BBQ. But it’s also fantastic with ramen, simple instant noodles, jjigae (찌개 – Korean stews), or even just wrapped in a ssam (쌈 – leafy vegetable wrap) with rice. It’s a side dish that truly brightens up any meal.

Storage

Store your pa kimchi in a clean, airtight container in the refrigerator. Properly stored, it will keep well for up to 2-3 weeks, though its flavor will continue to change and deepen over time. It can last even longer, but the fresh, crisp quality is best enjoyed within the first few weeks. Freezing pa kimchi is generally not recommended as it significantly alters the texture of the green onions, making them mushy. It’s best enjoyed fresh and chilled.

FAQ

Can I make pa kimchi less spicy?

Absolutely! The spice level is primarily controlled by the amount of gochugaru (Korean chili flakes) you use. You can reduce the amount by half or even more, depending on your preference. You can also use a milder type of gochugaru if available, or replace a small portion with sweet paprika for color without the heat.

Is this pa kimchi recipe vegetarian or vegan?

As written, this recipe is not vegetarian or vegan due to the inclusion of myulchi aekjeot (Korean anchovy fish sauce). To make it vegan, you can substitute the anchovy fish sauce with a combination of soy sauce (use a good quality one, like guk-ganjang – soup soy sauce – if possible for umami), a little extra salt, and perhaps a touch of kelp stock (dashima – 다시마) powder or rehydrated shiitake mushroom water for that deep umami flavor. Many Korean vegan kimchis use either mushroom extract or salt in place of fish sauce.

How long does pa kimchi need to ferment before eating?

One of the beauties of pa kimchi is that it’s delicious even very fresh, almost immediately after making it! Many Koreans enjoy it ‘geotjeori’ (겉절이) style, meaning freshly made and unfermented. For a slight tang, letting it sit at room temperature for 6-12 hours before refrigerating is usually enough to kickstart the fermentation. The flavor will continue to develop and become tangier over a few days in the fridge. Taste it periodically to find your preferred level of fermentation!

More Korean Recipes

• Crunchy & Refreshing Kkakdugi Recipe (Cubed Radish Kimchi)
• Kimchi Storage (김치 보관법) & Sour Kimchi Tips
• Quick Oi Muchim (Cucumber Kimchi) in 15 Minutes
• How to Make Kimchi (김치) at Home: A Small-Batch Beginner’s Guide