Scallion Kimchi (Pa Kimchi): Grandma’s Recipe with Just Three Seasonings
Authentic Grandma-Style Scallion Kimchi Made Effortlessly with Only Three Ingredients
Discover the secret to incredibly flavorful scallion kimchi (Pa Kimchi) that requires no complicated seasonings! The key, as my mother always said, is using a delicious fish sauce. This recipe is so simple, even my daughter, now in high school, loves her grandma’s special Pa Kimchi. Freshly made, it’s delightful to eat immediately. As it ferments, it develops a richer, deeper flavor, making it perfect for dishes like chicken soup (dakgomtang) or even enhancing the broth of kimchi stew. This magic kimchi, seasoned with just anchovy fish sauce, plum syrup, and chili powder, is a true taste of home.
Main Ingredients- 9 bundles of young green onions (scallions), about 1.2kg
- 1 cup (200ml) kelp and anchovy broth
Seasoning Ingredients- 25 Tbsp anchovy fish sauce (approx. 150ml)
- 3 Tbsp plum syrup (approx. 45ml)
- 18 Tbsp chili powder (approx. 100g)
- 25 Tbsp anchovy fish sauce (approx. 150ml)
- 3 Tbsp plum syrup (approx. 45ml)
- 18 Tbsp chili powder (approx. 100g)
Cooking Instructions
Step 1
Prepare the scallions: Start by trimming the young green onions. If they’re fresh from the garden, trim off the root ends. Gently peel off the outermost layer of the green stalks if it’s dry or discolored. Trim off any yellow or wilted tips to ensure freshness.
Step 2
Wash thoroughly: Rinse the prepared scallions multiple times under running water. Shake them gently to remove any dirt or grit. Thorough washing is crucial for a clean and delicious kimchi.
Step 3
Measure the scallions: Gather the washed scallions into handfuls. You’ll need about 9 handfuls. This is roughly equivalent to 9 bundles of young green onions, or about 1.2kg.
Step 4
Make the seasoning paste: In a large bowl, combine 25 tablespoons of anchovy fish sauce and 3 tablespoons of plum syrup. Stir well until they are smoothly blended. These two ingredients form the flavor base.
Step 5
Add chili powder: Stir in 18 tablespoons of chili powder into the fish sauce and plum syrup mixture. Mix thoroughly until the chili powder is evenly incorporated and the paste has a uniform color. Ensure there are no lumps.
Step 6
Toss the scallions: Add the prepared scallions to the seasoning paste. Gently toss the scallions, starting with the white ends, ensuring each stalk is evenly coated with the seasoning. Try to mix them in one direction to prevent tangling.
Step 7
Pack and finish: Place the seasoned scallions into a kimchi container. Pour 1 cup of the kelp and anchovy broth into the empty seasoning bowl and rinse out any remaining seasoning. Add this liquid to the kimchi container. Gently flip the scallions in the container to ensure the seasoning distributes evenly. This Pa Kimchi is delicious to eat right away like a fresh salad (geotjeori)!
