Today, let’s make green onion kimchi, also known as pa kimchi, one of the most beloved types of kimchi. As your Official Green Onion Guy, I feel a little sorry for taking this long to introduce this bad boy. But as always, this green onion kimchi recipe is going to be the easiest and most delicious one you’ll ever make. So if you’ve been waiting for this one, it will totally be worth it. I guarantee it.
Green Onion Kimchi
Ingredients:
- 1 lb (450g) green onions
- 1/2 cup (120ml) water
- 1/2 tbsp glutinous rice flour
- 1/4 red apple
- 1/4 yellow onion
- 5 cloves garlic
- 1 small piece of ginger (about 4g)
- 1/4 cup (60ml) water
- 1/2 cup Korean chili pepper flakes (gochugaru)
- 1 tsp sugar
- 1 tbsp honey
- 5 tbsp fish sauce
Instructions:
MAKE GREEN ONION KIMCHI
1. Wash the green onions and trim off the roots. (If there are any tough outer layers, make sure to remove them. If the green onions are too thick, make a small cut in the white parts to help them absorb the seasoning.) Set aside.
2. Make a porridge for the kimchi paste: In a small saucepan, combine the water and glutinous rice flour. Mix until completely dissolved. Simmer over medium-low heat for 3 to 4 minutes, stirring constantly. Once it thickens, remove from the heat and let it cool completely.
3. In a blender, add the apple, onion, garlic cloves, a small piece of ginger, and the water. Blend until smooth.
4. Pour the fruit and vegetable mixture into a large bowl. Add the Korean chili pepper flakes, sugar, honey, fish sauce, and the cooled porridge. Mix until well combined.
5. Add the green onions to the bowl and gently coat them with the kimchi paste. (Thoroughly coat the white parts first, then move on to the green parts.)
6. Transfer everything to an airtight container. Scrape out every last bit of the paste and pour it over the top. Leave it at room temperature for about 1 day, then move it to the refrigerator to ferment. (The sharp green onion flavor will mellow out, and everything will taste more balanced.) Serve with hot rice, Chapaghetti, or any meal. Enjoy!
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Ingredients
1 lb (450g) green onions
1/2 cup (120ml) water
1/2 tbsp glutinous rice flour
1/4 red apple
1/4 yellow onion
5 cloves garlic
1 small piece of ginger (about 4g)
1/4 cup (60ml) water
1 tsp sugar
1 tbsp honey
5 tbsp fish sauce
Directions
- Wash the green onions and trim off the roots. (If there are any tough outer layers, make sure to remove them. If the green onions are too thick, make a small cut in the white parts to help them absorb the seasoning.) Set aside.
- Make a porridge for the kimchi paste: In a small saucepan, combine the water and glutinous rice flour. Mix until completely dissolved. Simmer over medium-low heat for 3 to 4 minutes, stirring constantly. Once it thickens, remove from the heat and let it cool completely.
- In a blender, add the apple, onion, garlic cloves, a small piece of ginger, and the water. Blend until smooth.
- Pour the fruit and vegetable mixture into a large bowl. Add the Korean chili pepper flakes, sugar, honey, fish sauce, and the cooled porridge. Mix until well combined.
- Add the green onions to the bowl and gently coat them with the kimchi paste. (Thoroughly coat the white parts first, then move on to the green parts.)
- Transfer everything to an airtight container. Scrape out every last bit of the paste and pour it over the top. Leave it at room temperature for about 1 day, then move it to the refrigerator to ferment. (The sharp green onion flavor will mellow out, and everything will taste more balanced.) Serve with hot rice, Chapaghetti, or any meal. Enjoy!
Recipe Video
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
