Homemade Korean Green Onion Kimchi (Pa-kimchi) Recipe Perfect Side Dish for BBQ, Rice, or Noodles!

 

🛒 Ingredients (Serves 4–5)

• 500g green onions or scallions (cleaned and trimmed)

• 6 tablespoons Korean red pepper flakes (gochugaru)

• 7 tablespoons fish sauce (anchovy or fermented fish sauce like "Gese Marie")

• 1 tablespoon minced garlic

• 1½ tablespoons sugar

• 1 teaspoon toasted sesame seeds

• (Optional) ½ onion or a few slices of apple (grated for sweetness)

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🥣 Instructions

1. Prepare the Green Onions

Wash the green onions thoroughly and let them dry completely.
Excess moisture can make kimchi spoil faster, so drying is important.

2. Make the Kimchi Paste

In a large bowl, mix garlic and sugar first.
Then add red pepper flakes and fish sauce.
You can also grate onion or apple into the mix to boost umami and natural sweetness.

3. Mix Gently

Add green onions into the seasoning paste.
Mix gently with your hands to avoid breaking the stems.
Sprinkle toasted sesame seeds on top.

4. Ferment & Store

Transfer to a clean airtight container.
Leave at room temperature for 1 day to start fermentation.
Then move to the refrigerator.
After 2–3 days, it’ll be perfectly fermented and ready to eat!

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🍽️ Serving Ideas

• With steamed rice as a simple side dish

• With grilled meat or Korean BBQ

• As a topping for cold noodles or bibim-guksu

• Even delicious in wraps or sandwiches!

This batch was made with green onions I grew myself, so it tastes even more satisfying and fresh! 😋