Crispy and Flavorful Scallion Kimchi (Pa Kimchi) – The Ultimate Recipe
How to Make Delicious Scallion Kimchi at Home
No meal of grilled pork belly or Jjajangmyeon is complete without a side of Pa Kimchi! This is our household’s essential kimchi, always stocked in the fridge. Enjoy the refreshing crunch and deep savory flavor of homemade Pa Kimchi!
Main Ingredients- 1 bunch scallions (pa)
Seasoning Ingredients- 100ml anchovy sauce (myeolchi aekjeot)
- 1/3 pear
- 1/2 onion
- 2 Tbsp cooked rice
- 1 Tbsp salted fermented shrimp (saeu-jeot)
- 1 red chili pepper
- 2 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp ginger extract (or a pinch of ginger powder)
- 2 Tbsp minced garlic
- 1 cup red chili flakes (gochugaru)
- 1 Tbsp sugar
- 1 Tbsp toasted sesame seeds
- 100ml anchovy sauce (myeolchi aekjeot)
- 1/3 pear
- 1/2 onion
- 2 Tbsp cooked rice
- 1 Tbsp salted fermented shrimp (saeu-jeot)
- 1 red chili pepper
- 2 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp ginger extract (or a pinch of ginger powder)
- 2 Tbsp minced garlic
- 1 cup red chili flakes (gochugaru)
- 1 Tbsp sugar
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, trim the scallions, lightly clean the roots, and wash them thoroughly under running water to remove any dirt or debris. Place the washed scallions on a colander to drain excess water. This step ensures the kimchi won’t be watery and the flavors will be concentrated.
Step 2
Pour 100ml of anchovy sauce evenly over the drained scallions. Let them marinate for about 30 minutes, flipping them gently every 10 minutes or so. This allows the sauce to penetrate evenly and pickle the scallions perfectly. Be careful not to crush the scallions while flipping.
Step 3
Now, let’s prepare the seasoning paste. In a blender, combine 1/3 peeled pear, 1/2 peeled onion, 2 Tbsp cooked rice, 1 Tbsp salted fermented shrimp, 1 red chili pepper (seeds removed), 2 Tbsp minced garlic, 2 Tbsp plum extract, and 0.5 Tbsp ginger extract. Blend until smooth. The cooked rice adds a wonderful depth of flavor and helps thicken the paste.
Step 4
The liquid from the salted scallions should be retained, or pour out a little if there’s too much. Add 1 cup of red chili flakes and 1 Tbsp of sugar to this liquid. Then, mix in the blended paste from the blender. Stir everything together to create a delicious seasoning. Taste and adjust with more anchovy sauce if needed.
Step 5
Gently coat the scallions with the prepared seasoning paste, being careful not to break the scallions. Let the kimchi sit at room temperature for half a day to ferment slightly, then store it in the refrigerator. While it’s delicious right away, letting it sit for another day will deepen the flavors even further. Enjoy your homemade Pa Kimchi whenever you desire!
