Scallion Kimchi (Pa-Kimchi)

Scallion Kimchi (Pa-Kimchi): The Quick Korean Fermented Side

Table of Contents

• What Is Scallion Kimchi (Pa-Kimchi)?
• The Cultural Significance of Pa-Kimchi in Korean Cuisine
• Essential Korean Ingredients for Scallion Kimchi
• What Makes This Recipe Authentically Korean?
• What If I Can’t Find Specific Korean Ingredients?
• How Do I Know When This Dish Is Properly Made?
• What Should I Serve with Pa-Kimchi?
• Tips for Perfect Scallion Kimchi Every Time
• Final Thoughts on Mastering Pa-Kimchi

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What Is Scallion Kimchi (Pa-Kimchi)?

Pa-kimchi gets its name from the Korean word “pa” (파), meaning scallion or green onion. This variety of kimchi uses the entire green onion, both the white bulb and the green tops, coated in a vibrant red seasoning paste made with gochugaru, fish sauce, and aromatic ingredients. The result is a kimchi with a distinctive pungent, slightly sweet flavor and a satisfying crunch that softens as fermentation progresses.

In Korea, pa-kimchi is particularly popular during spring when tender varieties of green onions come into season. Korean cooks typically use jjokpa (쪽파), a small variety with dark green leaves and slightly bulged white stems that offers a sweeter flavor and stronger aroma than regular scallions. When jjokpa isn’t available, young, thin scallions make an excellent substitute.

The traditional preparation involves minimal brining compared to cabbage kimchi, as scallions are more delicate. Many recipes skip the salt-brining step entirely, instead using fish sauce both for seasoning and to lightly wilt the vegetables before coating them with the spicy paste.

The Cultural Significance of Pa-Kimchi in Korean Cuisine

Pa-kimchi holds a special place in Korean food culture as what many call a “commoner’s kimchi.” Its simplicity and quick preparation made it accessible to families who couldn’t afford elaborate ingredients or lengthy fermentation times. Historical records suggest that while today’s version with gochugaru emerged after the 16th-century introduction of chili peppers from the Americas, earlier versions featured scallions preserved in simple salt and fermented seafood.

The dish appears year-round on Korean tables but becomes especially prominent alongside fatty, rich dishes. Its pungent, slightly sharp flavor cuts through the richness of grilled samgyeopsal (pork belly) and pairs beautifully with black bean noodles (jajangmyeon) or fried chicken. Many Korean families keep a container of pa-kimchi specifically for these indulgent meals, knowing its cleansing bite will balance the meal perfectly.

Essential Korean Ingredients for Scallion Kimchi

Understanding the key ingredients transforms your pa-kimchi from a simple recipe to an authentic Korean creation. Here’s what you need to know about sourcing and working with each essential component.

Korean Scallions (Jjokpa / 쪽파)

Pronunciation: jjok-pa

Flavor profile: Korean jjokpa offers a sweeter, more delicate flavor than regular scallions, with an aromatic quality that intensifies during fermentation. The thin stalks absorb seasonings beautifully while maintaining a pleasant crunch.

Sourcing and selection: Look for jjokpa at Korean or Asian grocery stores, often sold in large bunches. Choose scallions with firm, bright green tops and clean white bulbs. Avoid any with yellowing leaves, slimy stems, or dried-out ends. If jjokpa is unavailable, select the thinnest, youngest scallions you can find at regular grocery stores, as thicker varieties become tough.

Storage tips: Wrap unwashed scallions in a slightly damp paper towel inside a plastic bag and refrigerate for up to one week. For longer storage, stand them upright in a glass with a small amount of water, covered loosely with a plastic bag.

Gochugaru (Korean Red Pepper Flakes / 고춧가루)

Pronunciation: go-choo-ga-roo

Flavor profile: Gochugaru provides pa-kimchi’s signature vibrant red color and complex heat that builds gradually rather than overwhelming immediately. Unlike Western chili flakes, gochugaru offers fruity, slightly smoky undertones with a mild to moderate spice level ranging from 1,500 to 10,000 Scoville Heat Units.

Why it’s essential: The coarse, seedless texture of gochugaru creates visual appeal while releasing flavor gradually during fermentation. Regular red pepper flakes, which contain seeds and deliver sharper heat, cannot replicate this distinctive profile.

Sourcing and selection: Purchase gochugaru from Korean grocery stores or online retailers. Look for packages labeled “taeyangcho” (태양초), indicating sun-dried peppers, which deliver superior flavor. Choose coarse flakes (굵은 고춧가루) for kimchi rather than fine powder. Store in an airtight container in the refrigerator or freezer to preserve color and potency.

Anchovy Fish Sauce (Myeolchi Aekjeot / 멸치액젓)

Pronunciation: myul-chee aek-jut

Flavor profile: Korean anchovy fish sauce provides the essential umami backbone of pa-kimchi while contributing to the fermentation process. It’s intensely salty with deep, savory notes that mellow and blend during fermentation.

Why it’s essential: This fermented condiment does double duty in pa-kimchi. It seasons the vegetables, provides salt for preservation, and introduces beneficial bacteria that kickstart fermentation. Research published in scientific journals has documented how anchovy sauce affects the development of amino acids and umami compounds during kimchi fermentation.

Sourcing and substitutions: Korean anchovy fish sauce is available at Asian grocery stores and online. Major Korean brands like CJ offer consistent quality. While Thai or Vietnamese fish sauce can substitute in a pinch, they have distinctly different flavor profiles that will alter the final taste. For a seafood-free alternative, soup soy sauce (gukganjang) combined with salt can provide seasoning, though fermentation dynamics will differ.

Storage tips: Store opened bottles in the refrigerator, where they’ll keep indefinitely. The sauce may crystallize in cold temperatures but returns to liquid at room temperature.

Rice Flour Paste (Chapssalgaru / 찹쌀가루)

Pronunciation: chap-ssal-ga-roo

Flavor profile: The cooked rice flour paste adds no distinct flavor but contributes subtle sweetness that balances the spice and helps the seasoning adhere to the scallions.

Why it’s essential: This paste serves as a binder that helps the gochugaru and other seasonings coat the vegetables evenly. It also provides food for beneficial bacteria, accelerating fermentation and contributing to flavor development.

Preparation notes: Some simplified recipes skip the rice paste entirely, relying on pureed fruits and vegetables for binding. Traditional recipes cook glutinous rice flour with water until thickened, then cool completely before mixing with other seasonings.

What Makes This Recipe Authentically Korean?

Authentic pa-kimchi relies on several key techniques and ingredients that define its character. The most essential elements include using Korean gochugaru rather than generic chili flakes, which provides the proper balance of heat, color, and fruity complexity. The anchovy fish sauce contributes irreplaceable umami depth while facilitating proper fermentation.

Traditional Korean cooks emphasize the importance of not over-brining scallions. Unlike cabbage kimchi, which requires hours of salting, scallions need only brief contact with fish sauce to wilt slightly while maintaining their characteristic crunch. Over-salting produces tough, rubbery results rather than the tender-crisp texture that defines excellent pa-kimchi.

The folding or bundling technique, where seasoned scallions are gathered together and folded in half before storing, isn’t merely decorative. This method ensures even seasoning distribution and creates convenient serving portions. Traditional Korean grandmothers would bundle a few scallions together, fold them, and stack them neatly in ceramic onggi (earthenware) vessels for fermentation.

Modern adaptations that should be approached with caution include substituting sriracha or generic Asian chili sauce for gochugaru, using non-Korean fish sauces without adjusting for their different salt and flavor profiles, or skipping the fish sauce entirely. While these modifications may produce an edible result, they fundamentally change the dish’s character.

What If I Can’t Find Specific Korean Ingredients?

While authentic ingredients produce the best results, here are workable substitutions when you can’t source the real thing.

For gochugaru: Combine sweet paprika with a small amount of cayenne pepper (approximately 2 tablespoons paprika to 1/2 teaspoon cayenne) for color and mild heat. This approximation lacks gochugaru’s distinctive smokiness and fruity notes but provides reasonable visual results. Consider ordering Korean chili flakes online, as they store well in the freezer and transform any Korean dish.

For jjokpa: Regular grocery store scallions work well, especially if you select the thinnest bunches available. Some cooks halve thicker scallions lengthwise for more even seasoning. Spring onions (with small bulbs) provide a closer flavor match than thick green onions.

For anchovy fish sauce: Thai or Vietnamese fish sauce can substitute at a 1:1 ratio, though the flavor will differ noticeably. For vegetarian versions, combine soup soy sauce (gukganjang) with salt and a splash of rice vinegar, accepting that the fermentation profile will change.

Impact on final taste: Each substitution moves the result further from authentic Korean flavor. If you’re making pa-kimchi for the first time, consider sourcing proper ingredients to understand the target flavor before experimenting with substitutions.

How Do I Know When This Dish Is Properly Made?

Several visual, textural, and aromatic cues indicate successful pa-kimchi.

Visual indicators: The scallions should be evenly coated with the red seasoning paste, with no dry patches or pooling liquid at the container’s bottom. The green portions will soften and become more pliable within hours of preparation, while maintaining their color. As fermentation progresses, small bubbles may appear, indicating active lactic acid production.

Texture markers: Fresh pa-kimchi offers a crisp bite with slight resistance. After one to two days at room temperature, the texture softens to tender-crisp. Properly fermented pa-kimchi bends without breaking while still providing satisfying crunch. If the scallions become mushy or slimy, the kimchi has over-fermented or encountered contamination.

Aroma changes: Initial preparation smells sharply of raw scallions, gochugaru, and fish sauce. As fermentation develops, the aroma becomes more complex and mellow, with tangy notes emerging. The pungent raw-onion smell fades as lactic acid develops. Fully fermented pa-kimchi smells pleasantly sour with underlying umami richness.

Common signs of problems: Overly salty results indicate too much fish sauce or salting for too long. Bitter flavors suggest old or poor-quality gochugaru. If the kimchi smells unpleasantly sulfurous or develops off-colors (pink, gray, or black spots), discard it and start fresh.

What Should I Serve with Pa-Kimchi?

Pa-kimchi’s bold, pungent flavor makes it an ideal companion for rich, fatty dishes where it provides palate-cleansing contrast.

Traditional Korean meal composition: Koreans typically serve pa-kimchi as one of several banchan (side dishes) alongside steamed rice and a main protein. The kimchi balances richer dishes and aids digestion between bites of meat or fried foods.

Essential pairings:

• Korean BBQ: Pa-kimchi truly shines alongside grilled pork belly and other fatty cuts. The sharp, tangy bite cuts through richness beautifully.
• Jajangmyeon: Black bean noodles traditionally come with scallion kimchi, whose pungency contrasts the sweet-savory sauce.
• Fried chicken: Korean fried chicken restaurants often serve pa-kimchi as a refreshing counterpoint to crispy, oil-rich poultry.
• Instant ramyeon: A few strands of pa-kimchi transform a simple bowl of instant noodles into a more complete meal.

Rice and noodle recommendations: Short-grain Korean white rice provides the perfect neutral backdrop for pa-kimchi’s intensity. The kimchi also pairs well with mixed grain rice (japgokbap) and cold buckwheat noodles (naengmyeon).

Beverage pairings: Traditional Korean pairings include soju, makgeolli (unfiltered rice wine), and Korean barley tea (boricha). The alcoholic options complement the fermented flavors while the barley tea provides a soothing counterpoint without adding sweetness.

Tips for Perfect Scallion Kimchi Every Time

Selecting scallions: Choose bunches where the white portions are uniform in thickness and the green tops stand upright rather than drooping. Thinner scallions absorb seasoning more evenly and develop better texture during fermentation.

Managing fermentation: Room temperature fermentation (68-75°F / 20-24°C) for one to two days develops flavor quickly. Taste daily until the tanginess reaches your preference, then refrigerate to slow fermentation. Pa-kimchi fermented entirely in the refrigerator develops flavor more slowly but lasts longer without becoming too sour.

Storage considerations: Store in glass or food-grade plastic containers with tight-fitting lids. Leave some headspace, as fermentation produces gases that need room to escape. Pa-kimchi keeps refrigerated for two to three weeks, with flavor intensifying over time. The texture softens progressively, so consume within the first week for maximum crunch.

Batch cooking wisdom: Pa-kimchi makes excellent small-batch kimchi for beginners. Start with one bunch of scallions (about 200-300 grams) to practice before scaling up. Leftover seasoning paste stores well refrigerated and can refresh a new batch of scallions.

Final Thoughts on Mastering Pa-Kimchi

Scallion kimchi represents Korean fermentation at its most accessible. With just a handful of ingredients and under an hour of active preparation, you can create a vibrant, probiotic-rich side dish that elevates everyday meals. The recipe rewards attention to ingredient quality, particularly the gochugaru and fish sauce that define its character.

Start with authentic Korean ingredients when possible, pay attention to the visual and aromatic cues that indicate proper preparation, and taste your kimchi daily to learn how fermentation develops its characteristic tang. Soon you’ll have the confidence to adjust seasoning levels to your preference and pair pa-kimchi with confidence alongside grilled meats, noodles, and rice.

Whether you’re exploring Korean cooking for the first time or expanding your kimchi repertoire beyond napa cabbage, pa-kimchi offers the perfect combination of simplicity and bold flavor. Master this fundamental Korean dish, and you’ll always have an impressive side ready to transform an ordinary meal into something special.

Share your scallion kimchi creations and connect with fellow Korean food enthusiasts. For more authentic Korean recipes and restaurant guides, explore our collection of traditional dishes and discover the depth of Korean culinary culture.

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Frequently Asked Questions

What makes this recipe authentically Korean?

Authentic pa-kimchi requires Korean gochugaru for its distinctive fruity heat and vibrant color, plus anchovy fish sauce (myeolchi aekjeot) for proper umami depth and fermentation. The technique of briefly wilting scallions in fish sauce rather than salt-brining, combined with the traditional folding method for storage, distinguishes genuine Korean preparation from simplified adaptations.

What if I can’t find specific Korean ingredients?

For gochugaru, combine sweet paprika with a small amount of cayenne pepper as an approximation, though the distinctive Korean flavor will be missing. Thai fish sauce can substitute for Korean anchovy sauce at equal ratios. Regular thin scallions replace jjokpa adequately. Note that each substitution moves results further from authentic flavor, so consider sourcing Korean ingredients online for best results.

How do I know when this dish is properly made?

Look for evenly coated scallions with no dry patches or excess liquid pooling. Fresh pa-kimchi should be crisp with slight resistance; after one to two days, the texture becomes tender-crisp while maintaining some crunch. The aroma shifts from sharp and raw to pleasantly tangy with complex umami notes. Discard any batch that develops off-colors, sliminess, or unpleasant sulfur smells.

What should I serve with pa-kimchi?

Pa-kimchi pairs traditionally with Korean BBQ, especially grilled pork belly, where its sharp tang cuts through richness. It also accompanies black bean noodles (jajangmyeon), fried chicken, and even instant ramyeon. Serve alongside steamed short-grain rice with other banchan. For beverages, try soju, makgeolli, or Korean barley tea.

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Video Content Suggestions

Quick technique videos (30-60 seconds):

• Properly cleaning and trimming scallions for kimchi
• Mixing the gochugaru paste to achieve the right consistency
• The traditional folding technique for storing pa-kimchi bundles

Ingredient preparation demos:

Checking fermentation progress through visual cues

How to tell when fish sauce has properly wilted the scallions

Coating scallions evenly without bruising them