Spring onion kimchi is a healthy side-dish from South Korea, also known as Pa Kimchi. It’s made with spring onions and hot pepper powder called gochugaru. One of the things I love about this recipe is how quickly it comes together, and you can enjoy it right away!

You can make both small and large batches of kimchi. Preparing a larger quantity allows you to enjoy it for a longer time, and the flavor will develop beautifully during fermentation. Did you know that spring onions grow abundantly in the Jeolla province of South Korea? Many Koreans enjoy spring onion kimchi during warm summer barbecues. Spring onions have a strong aroma and bold taste, making them a perfect complement to rich meats. However, there are many other ways to enjoy this delicious kimchi. It pairs wonderfully with rice bowls, steaming hot soups, and hearty stews.

Ingredients

Spring onions, Korean hot pepper flakes, Garlic, Ginger, Rice flour, Brown Sugar, Fish sauce.

To create this amazing dish, choose fresh spring onions and prepare it on the same day. Korean hot pepper flakes (Gochugaru) are the preferred option; however, if they’re not available, you can use Aleppo pepper or Urfa biber from Turkey, which provides a similar fruity flavor.

To prepare the dish, mix rice flour with water to create a glutinous paste. This rice flour paste will combine with the Korean hot pepper flakes, resulting in a thick substance that coats the spring onions. Additionally, mash garlic and ginger into a paste, as these ingredients enhance the flavor. Don’t skip the brown sugar, as it is a key ingredient. If needed, you can substitute it with white sugar or honey. The sweetness works perfectly with fish sauce. For a vegetarian option, replace the fish sauce with vegetarian soy sauce.

Instructions

Thoroughly wash the green onions. Prepare a small pot. Add the rice flour and water to the pot. Adjust the temperature to the lowest setting and continuously stir the mixture. The roux must not stick to the bottom of the pot; if it does, it will burn, so whisk continuously until bubbles start to form. When the roux bubbles, turn off the heat and add the remaining ingredients.

Add sugar, gochugaru, soy sauce, and sesame seed oil to the roux, and stir the spring onion kimchi. The gochugaru used for this recipe is mildly spicy. If you are a fan of spicy food or spicy side dishes, use dried red chili flakes for that extra spicy kick. As you mix the ingredients, the paste will begin to cool. To keep the green onions fresh and crunchy, bring the paste to room temperature before mixing it with the other ingredients. This is the fun part: mixing everything. You can use a spoon, a fork, or chopsticks to do this. Coat all the spring onions with the gochugaru paste. Garnish the spring onion kimchi with sesame seeds to serve.

What can you Serve with Spring Onion Kimchi?

Spring onion kimchi is a flavourful and delicious dish that pairs with various meals. Steamed white or brown rice complements the spicy flavours of the spring onions. Grilled meats, such as Korean BBQ dishes like bulgogi, amplify the dish’s flavours. Soy sauce eggs add a rich contrast to the tanginess of the kimchi. Noodles like Japchae and Seafood-flavoured versions are also popular among Koreans. A few dishes to consider with spring onion kimchi are Haemul Pajeon, Bulgogi Pajeon, Black Bean noodles, and Bibimpap.

How can you Store Spring Onion Kimchi?

Store in the refrigerator for three to four months at the coldest portion of the fridge. Use an airtight glass container or a BPA Free Container. Always use a clean spoon or fork when removing the Spring onion kimchi from the container. Do not let the container sit on the counter-top after use. Make sure to put it back into the fridge immediately. Freezing the spring onion kimchi is not advisable, as it will affect the texture.

Pa Kimchi

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Course: Side dishes

Cuisine: Asian, Korean

Prep Time: 5

Cook Time: 5

Servings:

Calories: 93kcal

Author: thetastejournal.com

Ingredients

▢ 200 g Spring onion / Green onion

Instructions

Prepare the ingredients: Wash the green onions. Gather the rice flour, sugar, water, fish sauce, sesame seed oil and soy sauce.
Make the roux: Prepare a pot without preheating and add the rice flour and water. Adjust the temperature to the lowest heat and begin whisking the ingredients together. Continuously whisk until the roux begins to bubble. Turn off the heat once the bubbling starts.
Make the chili paste: Add the sugar, gochugaru, soy sauce, and sesame seed oil to the roux and stir to combine the ingredients. Allow the chili paste to cool to room temperature.
Mix everything: Add the spring onion and gently stir everything together once the chili paste has cooled down. Garnish with sesame seed oil and serve.