⏱️ Total time: 10–15 mins (+rest)
🥢 Introduction
Pa Kimchi is a type of green onion kimchi that is light, clean, and perfect for beginners.
Among the many Korean kimchi recipes, this one is one of the easiest because the ingredients are simple and the flavor develops beautifully with just a little resting time.
If you’ve ever wanted to try making kimchi at home but didn’t know where to start, this small-batch Pa Kimchi recipe (only 200g of green onions!) is a great first step.
Make it today, let it rest, and enjoy the deepened flavor tomorrow. 💚
🛒 Ingredients
✔ 200g green onions (small-batch)
✔ 3 tbsp Korean chili flakes (gochugaru)
✔ 4 tbsp anchovy fish sauce
✔ 4 tbsp water
✔ 1 tbsp minced garlic
✔ 1 tsp sugar
✔ A small pinch of MSG (optional, but adds great umami)
✔ 1 tbsp toasted sesame seeds
Tip : Use thin green onions (scallions).
Not the thick ones — those release more water and change the texture.
👩🍳 Instructions
Step 1. Prep the green onions
Rinse 200g of green onions and shake off the excess water. If they’re long, cut them in half so they’re easier to coat.
Step 2. Make the seasoning
In a bowl, mix gochugaru, anchovy fish sauce, water, minced garlic, sugar, and a tiny pinch of MSG until well combined.
Step 3. Coat gently
Add the green onions and mix gently.
Don’t press or squeeze — that will make them release too much water and the kimchi can turn soupy.
Step 4. Rest & chill
Let it sit 4–6 hours at room temperature so the green onions soften a little and the seasoning starts to absorb.
Then refrigerate overnight — by tomorrow, the raw flavor disappears and the taste becomes deeper. 💚
🍽️ Serving Tips
✔ Cut into bite-size pieces right before serving.
✔ Great with rice, noodles, or grilled meats like pork belly.
✔ Add a small sprinkle of sesame seeds for extra aroma.
💡 Additional Note
✔ Pa Kimchi keeps developing flavor in the fridge. For the best taste, enjoy it within 3–5 days.
✔ If some liquid appears after a few days, that’s completely normal. Just give it a gentle mix before serving.
✔ Don’t worry too much about the exact fermentation timing. Pa Kimchi is very forgiving. 😄
❓FAQ
Q. Can I eat it right away?
Yes. But it tastes deeper and smoother the next day.
Q. What if I only find thick green onions?
Try to find thin scallions. Thick ones release more water and the texture changes.
Q. Can I make a bigger batch?
Sure! Just keep the same seasoning ratio.
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