KIMCHI · Easy · 1 hr + 2 days
Pa Kimchi — Scallion Kimchi
By Kimchee Curator
Fast, aromatic, and ready in 2 days — spring scallions tamed with anchored paste.
TL;DR
Fast, aromatic, and ready in 2 days — spring scallions tamed with anchored paste.
Prep 15 min + 30 min saltCook 10 minServes 4 cups
Ingredients
- 2 bunches medium scallions, trimmed, halved lengthwise if thick
- 1.5 Tbsp coarse salt
- 1/4 cup gochugaru
- 1.5 Tbsp fish sauce, 1 Tbsp saeujeot
- 1 Tbsp garlic, 1 tsp ginger, 1 tsp sugar
- 1 Tbsp sticky rice porridge
Steps
- Salt scallions lightly 30 min, rinse, drain.
- Mix paste: gochugaru, fish sauce, saeujeot, garlic, ginger, sugar, porridge.
- Thread paste along root ends and between stalks, roll into jar.
- Ferment 36–48 hrs at cool room temp, then chill; best within 10 days.
- Serve with kalbi or bossam; cooks quickly so make small batches.
Tips
- Use medium thickness; pencil-thin dries, thumb-thick needs more salt.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Gochugaru (Korean chili flakes)Medium-coarse flakes for kimchi color; freeze the bulk bag.
- Korean fish sauce (aekjeot)Anchovy extract for kimchi paste. Not the same as Thai nam pla, though it can stand in.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Korean BBQ directory →Baek-kimchi and dongchimi sit next to grilled meat on a real table.