Green Onion Kimchi | Pa Kimchi
Turn green onions into Kimchi! A delicious banchan for any Korean meal.
Servings: 4 servings
- Green Onion or scallions - 400 grams (2 large fistfuls)
- Gochugaru Korean red chili flakes - 1/2 cup
- Sugar - 1.5 Tablespoons
- Fish sauce or Korean anchovy sauce - 7 Tablespoons
- Water - 1/4 cup
- Minced garlic - 1.5 Tablespoons
- Sesames seeds optional - few shakes
Give the greens onions a thorough rinse. Cut the roots off. Then use a small knife and scrape it against the white portion of the stalk. Peel off the outer layer. And repeat these steps for all of the stalks. Give a final rinse. Place in a strainer and let them drip-off excess water.
If you see any white stalks that are large, split those in half (refer to video).
Take out a mixing bowl. Thoroughly mix gochugaru, sugar, fish Sauce, water and minced garlic together.
Put on a pair of plastic gloves. Then dip a few fingers into the kimchi rub. Rub the paste over each green onion. Make sure to get the white part well coated. Repeat for all of the green onions. (Note: You don't have to coat one-by-one. Grab a bundle and spread over multiple at a time).
Place coated green onions into a Tupperware. Chill in refrigerator. Once it is cold, cut and sprinkle a few shakes of sesame seeds. Serve alongside a bowl of hot rice. Bon Appetit!
- The taste and color of the green onion will change as it slowly ferments in the refrigerator - it is still edible!
- Keep stored in the refrigerator - taste best when eaten within 1 month.
- See video below for more details