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–+ servings
pa kimchi served neatly on a shallow black bowl
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Pa Kimchi (Green Onion Kimchi) - Easy Korean Scallion Kimchi Recipe

This pa kimchi is made with tender green onions coated in a bold Korean chili seasoning that’s savory, spicy, and deeply flavorful. It’s one of the easiest kimchi varieties to make at home and pairs beautifully with grilled meat, rice, and cozy everyday meals.
Prep Time35 minutes
Cook Time5 minutes
Total Time40 minutes
Course: Side dishes
Cuisine: Korean
Keyword: Green Onion Kimchi, Pa Kimchi, scallion kimchi
Servings: 24
Author: Sue Pressey

Ingredients

Main

  • 530 g green onions (scallions), (1.2 lb), trimmed, rinsed and drained well (This was about 600 g / 1.3 lb before trimming.)
  • 75 g carrot (2.6 oz), julienned
  • 2 Tbsp toasted sesame seeds

Kimchi Seasoning

  • 1/3 cup Korean anchovy sauce , divided
  • 2 dried Korean red chilies (optional)
  • 45 g garlic cloves (1.6 oz), peeled, about 12 cloves
  • 175 g sweet apple or Korean pear, (6.2 oz), cored and roughly chopped
  • 80 g onion (2.8 oz), roughly chopped
  • 1/2 cup Korean anchovy stock
  • 1/4 cup white sugar
  • 1 cup gochugaru (Korean chili flakes)
  • 1 Tbsp Korean plum extract or 2 Tbsp Korean corn syrup
  • 1 Tbsp saeujeot (Korean salted shrimp)
  • 1/2 Tbsp minced ginger
  • 4 tsp coarse sea salt ,  adjust to taste

Flour Paste

  • 1 Tbsp all-purpose flour
  • 1 cup water

Instructions

  • Season the white parts of the green onions - Place the green onions in a large bowl. Drizzle about 2 Tbsp of the anchovy sauce over the white stem parts. If using the dried red chilies, place them in a small bowl and drizzle about 1 Tbsp of the anchovy fish sauce over them. Set both aside while preparing the seasoning.
  • Blend the fruit and vegetable mixture - Add the apple, onion, garlic, and anchovy stock to a blender. Blend until smooth. Add the softened dried chilies (if using) and blend for a few more seconds, leaving small flecks of chili throughout the mixture.
  • Prepare the seasoning mixture - In a mixing bowl, combine the remaining anchovy sauce, white sugar, Korean plum extract, saeujeot, minced ginger, coarse sea salt, and gochugaru. Mix well and let the gochugaru soften briefly in the liquid. This helps create a smoother seasoning paste and gives the kimchi a richer red color.
  • Make the flour paste - Combine the flour and water in a small saucepan and mix well. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Remove from the heat and let it cool slightly.
  • Combine the kimchi seasoning - Add the blended mixture and the flour paste to the kimchi seasoning. Mix until well combined. Add the julienned carrot and toasted sesame seeds, then mix again.
  • Coat the green onions - Add the green onions to the seasoning and gently coat them thoroughly, paying special attention to the thicker white stem parts.
  • Store and ferment - Transfer the pa kimchi to an airtight container. It can be enjoyed fresh right away, when the green onions are crisp and full of fresh flavor, or left at room temperature for several hours to kick-start the fermentation before storing it in the fridge. As it ferments, the flavor will gradually become deeper, tangier, and more savory, while the green onions will soften over time.

Notes

  • 1 Tbsp = 15 ml, 1 cup = 250 ml
  • For more information about Korean ingredients, check out my Korean ingredients guide.
About the dried chilies: I used homemade dried shishito peppers for this recipe, which add a subtle pepper flavor without too much heat. If you’d like to use dried chilies, dried Korean red chilies are a great choice. I don’t recommend very hot varieties, such as many Thai chilies, as they can make the kimchi much spicier than intended.
Plum extract vs Corn syrup: Korean plum extract and Korean corn syrup are not identical ingredients, but both work well in this recipe. Korean plum extract adds a gentle sweetness along with a subtle fruity tang, while Korean corn syrup contributes more sweetness and gives the kimchi a slightly glossier finish. I usually prefer plum extract, but Korean corn syrup is a good option if that’s what you have on hand. If using Korean corn syrup, my mum prefers the Chung Jung One brand because she finds it less sweet than some others.
Why I don’t salt the green onion separately: You don’t need to salt the green onions separately for this recipe. Instead, the thicker white parts are lightly pre-seasoned with anchovy sauce, which helps them absorb flavor more evenly without making the green onions overly soft.
Handle the green onions gently: Green onions can become tough if they are rubbed or handled too much with the kimchi seasoning. When mixing, gently lift the green onions from the bottom and fold them over rather than rubbing or pressing them. Think of it as coating the green onions with the seasoning, not massaging them.