- (Pa kimchi) is spicy, punchy, and deeply satisfying.
- It’s one of the easiest kimchi recipes you can make at home with very few ingredients.
I always need some kind of kimchi when I eat instant noodles. It just feels incomplete without it. Today, I didn’t have any kimchi at home, so I made (pa kimchi), also known as green onion kimchi.
About The Recipe
This is one of those dishes that looks intense but is actually very simple. You don’t need fancy equipment or a long list of ingredients. Just green onions, a quick rice flour sauce, and gochugaru. The onions soften beautifully, the sauce clings to every strand, and the flavor turns bold, spicy, and addictive. I love this recipe because it’s fast, forgiving, and always delivers. You can make it even when you don’t feel like cooking properly, and it still feels special.
What Is Pa Kimchi (Green Onion Kimchi)?
Pa kimchi is a traditional Korean kimchi made using green onions instead of napa cabbage . The onions are lightly soaked, then coated in a spicy gochugaru-based sauce. It’s sharper, spicier, and more aromatic than regular kimchi, and it’s often served as a side dish with rice or noodles.
Why This Recipe Actually Works
This recipe works because it keeps the process simple and balanced. Soaking the green onions softens them without cooking them. The rice flour sauce helps the gochugaru stick properly and creates a smooth coating. Letting the sauce rest allows the chili flakes to bloom, giving better color and flavor. The result is pa kimchi that’s spicy, savory, and perfectly textured without being complicated.
Pro Tips
Use fresh green onions or green garlic for the best flavor. Let the onions soak properly so they soften evenly. Always cool the rice flour sauce before mixing it with chili flakes. Give the gochugaru time to hydrate for a deeper, smoother sauce. Store in a glass container and let it ferment gently for best results.
What Most People Get Wrong
- Not trimming the onions properly
- Leaving roots, tough ends, or membranes can affect texture. Trim cleanly for the best bite.
- Adding gochugaru to a hot sauce
- Hot sauce cooks the chili flakes and dulls the flavor. Always let it cool first.
- Skipping the resting time
- The sauce needs time to bloom. Rushing this step gives a flat flavor.
- Over-fermenting at room temperature
- One day is enough. Longer can make it overly sour.
Ingredients & Why They Matter
These simple ingredients work together to create bold, balanced green onion kimchi.
- Green onions or green garlic: They are the base of pa kimchi. Sharp, fresh, and perfect for soaking up spice.
- Fish sauce: Adds salt, depth, and that classic fermented savoriness.
- Water: Helps soften the onions and balances the sauce.
- Glutinous rice flour: Thickens the sauce so it coats the onions evenly.
- Sugar: Balances the heat and salt and helps fermentation.
- Gochugaru: Gives color, heat, and that unmistakable kimchi flavor.
What to Eat It With
Pa kimchi is perfect with steamed rice, but it shines even more with spicy noodles and instant ramen. I especially love it with saucy noodle dishes and simple rice bowls. If you enjoyed this, you might also like my scallion noodles, gochujang tofu, and crispy rice paper dumplings. They all pair beautifully with a punchy kimchi on the side.
FAQs – People Also Ask
Can I use green garlic instead of green onions?
Yes. Green garlic works beautifully and gives a slightly sweeter, milder flavor.
Is pa kimchi very spicy?It can be adjusted. Reduce gochugaru for a milder version.
How long does pa kimchi last?It keeps well in the fridge for 4–5 days.
Do I have to ferment it?You can eat it fresh, but a short ferment improves flavor.
Can beginners make this?Absolutely. This is one of the easiest kimchi recipes to start with.
Pa kimchi is one of those recipes that proves you don’t need complexity to make something delicious. It’s bold, spicy, and comforting, especially when paired with noodles or rice. Once you make it, you’ll want to keep a jar in your fridge all the time.
If you love simple, comforting dishes like this, explore more recipes on Birali’s Kitchen, where easy cooking always comes first.
