Today is a big day here at SooHoFoods! Why? Our first Kimchi recipe is up!
“파김치” – Pa Kimchi
This kimchi is made with Green Onions! Normally we would use either Jjok Pa (쪽파) or Sil Pa (실파), which are both Korean varieties. Today we will be using whatever you can get at your local grocery store. We will also avoid fish sauce to make this recipe more accessible!
To start, we want to make sure our green onions are washed and dried. Then, after removing the roots, we need to salt them in a large mixing bowl for about 20 minutes.
This salting process is important for two reasons: We are using a common green onion, which tend to be thicker than the Korean variety, and we are not using any form of fish sauce which seems to soften the onions even further.
The next step is to make your paste! Simply mix the Korean Pepper Flakes, sugar, and liquid ingredients. It’s best to get this done while you wait for the onions.
At this point you’re going to rinse your onions, throw them into your spices, and give them a nice massage! They should look something like this:
Now you’re ready to package these guys! If you have large rectangular container these can fit in, that great! If not, I recommend using a jar because you can easily coil the onions inside!
Congratulations! Your 파김치 is ready to eat! While you’re free to dig in now, I recommend letting it ferment on the counter for a day and then tossing it in the fridge for about a week. Two days on the counter if the temperature is cool. Serve cold and use within a month!
As always, please share this recipe with your friends and family! If you make it, upload a photo and tag me on Instagram!
Simple Green Onion Kimchi
- 4 Lrg Bunches Green Onion
- 1/4 teaspoon Ginger Minced
- 4-6 Tablespoons Korean Pepper Flakes 6 makes it SPICY
- 2 Tablespoons Sugar
- 2 Tablespoons Soy Sauce Whatever you have on hand
- 3-4 Tablespoons Water Until we form a thick paste
- 4 Tablespoons Sea Salt Flaked, use Kosher if unavailable.
- Rinse off the Green Onions, dry well, then cut off the root and remove the first white layer.
- Put the onions in a large container and sprinkle with salt. Let these sit for about 20 minutes, flipping halfway through.
- While you wait, cut the ginger. Add to a large bowl with the pepper flakes, sugar, soy sauce, and water. Mix to form a thick paste.
- Your onions should be quite flexible by now. Rinse them off and pat dry.
- Add the dried onions to your paste and rub the two together. Think of this as massaging the flavors into your onions.
- When your onions look like kimchi, they're ready to be packed!
- Simply twist a few onions together and add them to your container. I recommend using a glass jar or large rectangle container. Your kimchi will coil up easily in the jars without needing to twist a few together.
- Leave to ferment on the counter for 1-2 days depending on the temperature. Move to the fridge and enjoy within one month!