Green Onion Kimchi (Pa-Kimchi) | CookOS

Green Onion Kimchi

Name: Green Onion Kimchi (Pa-Kimchi)
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs green onions; 1 cup fish sauce; 1/4 cup sweet rice flour; 1.5 cups water; 1 cup coarse Korean chili flakes (gochugaru); 1/2 cup fine Korean chili flakes (gochugaru); 2 tbsp maple syrup; 1 tsp MSG

Green onion kimchi (pa-kimchi) is a spicy Korean fermented side dish made with layers of green onions coated in gochugaru, fish sauce, and sweet rice flour paste. This large-batch method creates a savory, heat-forward kimchi ideal for pairing with instant noodles.

🌍Korean 🏷️Kimchi 🏷️Green onion kimchi 🏷️Pa-kimchi 🏷️Side dish Fermented

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Total

50 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by logagm

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Ingredients

2 lbs green onions
1 cup fish sauce
1/4 cup sweet rice flour
1.5 cups water
1 cup coarse Korean chili flakes (gochugaru)
1/2 cup fine Korean chili flakes (gochugaru)
2 tbsp maple syrup
1 tsp MSGoptional

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Instructions

1
In a large bowl, place the washed and trimmed green onions.
2
Pour fish sauce over the green onions and gently toss to coat them evenly.
3
Let the green onions sit in the fish sauce for about 30 minutes to wilt.
4
Meanwhile, prepare a slurry by cooking sweet rice flour and water in a pan over medium heat, whisking until it thickens into a paste. Let it cool slightly.
5
Pour the rice flour slurry over the wilted green onions.
6
Add the coarse Korean chili flakes, fine Korean chili flakes, maple syrup, and MSG to the bowl.
7
Wearing gloves, gently mix all the ingredients together, ensuring each green onion is thoroughly coated with the kimchi paste.
8
The kimchi can be eaten immediately or transferred to a jar to ferment at room temperature for a day before refrigerating.

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Tips & Notes

Pro tips

Cook the rice flour paste until slightly thickened (2–3 minutes); this helps it cling to the green onion layers and prevents a watery, separated brine.
Bundle green onions tightly in the container with root ends aligned so the paste coats all surface area evenly; loose packing creates dry spots.
Taste after 24 hours and refrigerate once it reaches your heat and funk preference; room-temperature fermentation accelerates quickly after day two.
Reserve some kimchi liquid when serving to spoon over rice or noodles; the brine is flavorful and helps the kimchi stay moist.

Substitutions

Coarse gochugaru → Korean red chili powder blend (same volume, may be slightly hotter or milder depending on brand)
Fish sauce → Soy sauce (use 3/4 cup soy sauce + 1/4 cup water; umami will be less deep)
Maple syrup → Sugar or honey (1.5–2 tbsp; adjusts sweetness but loses maple complexity)
Sweet rice flour → Cornstarch (same amount; slurry may be slightly thinner)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 weeks; the kimchi will continue to ferment slowly and develop deeper flavor over time.

Common Questions

What's the difference between coarse and fine gochugaru in this recipe?

Coarse gochugaru (1 cup) provides texture and bulk to the paste; fine gochugaru (1/2 cup) dissolves more fully for deeper color and heat distribution throughout the kimchi.

How long does green onion kimchi take to ferment?

Green onion kimchi is ready to eat within 24–48 hours at room temperature, though flavor deepens over 3–5 days. Refrigerate after that to slow fermentation.

Can I skip the fish sauce or MSG?

Fish sauce is central to umami depth; omitting it significantly weakens flavor. MSG is optional but enhances savory notes. Consider soy sauce as a partial fish sauce substitute if needed.

Why do I make a rice flour paste first?

The sweet rice flour paste (cooked with water) creates a binder that evenly distributes the chili flakes and seasonings, preventing dry spots and promoting even fermentation.