Introduction

Pa-kimchi (파김치) is Korean green onion kimchi. Whole slender green onions are wilted in anchovy fish sauce, coated in a thick red chili paste and folded into little bundles to ferment. It is especially loved in the Jeolla region in the southwest of Korea and is famous as the perfect partner for ramyeon, grilled pork and plain rice. Its flavor is bolder and more pungent than cabbage kimchi – a must-try for kimchi fans.

Pa-kimchi at a Glance

What it is

• A fermented kimchi made from whole green onions

Main ingredients

• Small green onions (jjokpa), anchovy fish sauce, gochugaru, sweet rice flour paste, garlic, ginger, sugar, sesame seeds

Taste

• Pungent, spicy and deeply savory; sweet and tangy once fermented

Main uses

• Banchan with rice, ramyeon, Korean BBQ and boiled pork; chopped into fried rice and pancakes

What is Pa-kimchi Made Of?

The traditional choice is jjokpa, a thin, tender Korean green onion; regular thin scallions work well outside Korea. The white ends are soaked in myeolchi aekjeot (anchovy fish sauce) so they soften and season before the chili paste goes on. A sticky sweet rice flour porridge helps the seasoning cling. Styles include:

• Jeolla-style pa-kimchi: generous fish sauce and chili for a strong, rich flavor.
• Quick pa-kimchi: eaten within a day or two while still fresh and sharp.
• Aged pa-kimchi: fermented for weeks until sour and mellow, great in stews.
• Fish-sauce-free version: soy sauce and salt replace fish sauce for a vegan kimchi.

What Does Pa-kimchi Taste Like?

Fresh pa-kimchi is sharp, oniony and spicy, with the salty depth of anchovy sauce. As it ferments, the onion’s raw bite softens into sweetness and a pleasant sourness develops. The green tops become tender and the white parts stay slightly crunchy. It is strong, so a small piece goes a long way with rice.

Popular Ways to Eat Pa-kimchi

With Ramyeon

Many Koreans say there’s no better side for a bowl of ramyeon.

With Grilled Pork Belly

Wrap a strip of pa-kimchi around a bite of samgyeopsal.

Pa-kimchi Fried Rice

Chopped aged pa-kimchi makes a punchy fried rice.

Pa-kimchi Jjigae

Sour, aged green onion kimchi simmered with pork, like kimchi stew.

Easy Pa-kimchi Recipe (Makes about 1 quart / 1 L)

Ingredients

• 1 lb (450 g) thin green onions (jjokpa or slender scallions)
• 1/3 cup anchovy fish sauce (myeolchi aekjeot)

Seasoning Paste

• 1 tbsp sweet rice flour + 1/2 cup water (for the porridge)
• 1/2 cup gochugaru
• 1 tbsp minced garlic, 1 tsp grated ginger
• 1 tbsp sugar or plum syrup (maesil-cheong)
• 1 tbsp toasted sesame seeds

Instructions

1. Trim the roots, peel off any wilted outer layers and rinse the green onions well. Shake dry.
2. Lay the onions in a wide dish with the white ends together. Pour the fish sauce over the white parts and let them sit 20–30 minutes, turning once, until the whites soften and bend.
3. Meanwhile, whisk the sweet rice flour into the water in a small pot and cook over medium heat, stirring, until it thickens into a glossy porridge. Cool completely.
4. Pour off the fish sauce from the onions into a bowl. Add the cooled porridge, gochugaru, garlic, ginger, sugar and sesame seeds and mix into a thick paste.
5. Wearing gloves, spread the paste over the onions, coating every stalk from white to green.
6. Take 3–4 stalks, fold them in half and wrap the green tops around the middle to make a neat bundle. Pack the bundles tightly into a clean container.
7. Leave at cool room temperature for about 1 day, then refrigerate. It is best after 3–5 days.

Tip: Only soak the white parts in fish sauce – the green tops are already tender and get too salty if they soak.

Where to Buy Pa-kimchi

United States

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Amazon
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H-Mart
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Canada

Search green onion kimchi on Amazon.ca

Europe

Search green onion kimchi on Amazon.co.uk

How to Store Pa-kimchi

Keep pa-kimchi tightly packed in an airtight container in the refrigerator, pressing the bundles down so they stay coated in seasoning. It keeps well for about a month, growing more sour over time. Always use clean utensils to take some out, and once it is very sour, use it in fried rice or stew.

Pa-kimchi FAQ

What green onions should I use for pa-kimchi?

Korean jjokpa is ideal. Otherwise choose the thinnest scallions you can find; thick ones stay tough and very pungent.

Is pa-kimchi spicy?

Yes, it is one of the spicier and stronger kimchi. Reduce the gochugaru by a third for a milder batch.

Why use rice flour porridge?

It helps the chili paste stick and feeds fermentation. Learn more in our sweet rice flour guide.

How long does pa-kimchi take to ferment?

About 1 day at room temperature to start, then it ripens slowly in the fridge and tastes best after 3–5 days.

Conclusion

Pa-kimchi is a bold, savory kimchi that shows how much flavor Korean cooks can coax from simple green onions. Make a small batch and serve it with ramyeon or grilled pork. For the key seasoning, read our guide to aekjeot fish sauce, and discover more styles in our kimchi guide.