Green Onion Kimchi
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5 from 1 vote

Green Onion Kimchi | Pa Kimchi

Turn green onions into Kimchi! A delicious banchan for any Korean meal. 
Course: Easy
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