Today, I will make my all-time favorite kimchi: green onion kimchi. It is called “pakimchi” (파김치) in Korean. For this, you need a special kind of green onion called “jjokpa” (쪽파) in Korean. It is a very thin and soft type of green onion. I couldn’t find thin green onions in the United States for a long time, but then one day, the grocery store had some that were a little thinner than normal. Since I was craving green onion kimchi, I was very excited to use them in this recipe. The result is pretty good and I am enjoying my green onion kimchi almost every day recently. It is very tasty, but it gives you strong onion breath. Other than that, I highly recommend you try this kimchi someday.
Yield: ½ Gallon
Short Korean Lesson
- ChiTong (치통) = Toothache
- BokTong (복통) = Abdominal Pain
- 100 Green Onions (1½ lb)
- ½ Cup Fish Sauce
- ½ Cup Hot Pepper Powder
- 1 Tbsp Sugar
- 1 Tbsp Sesame Seeds
- 1 Tbsp Garlic, Minced
- 1 tsp Ginger, Minced
Sweet Rice Paste Ingredients
- 1 Cup Water
- 2 Tbsp Sweet Rice Flour
Obtain about 100 green onions (1½ lb). Cut off the roots and remove any bad parts. Wash them good.
Put the green onions in a large bowl and pour ½ cup of fish sauce evenly over the top. Gently turn the green onions to get them covered with the fish sauce. Set it aside for about 20 minutes.
Meanwhile, make the sweet rice paste for the kimchi. Combine 1 cup of water and 2 Tbsp of sweet rice flour. Mix it good.
Cook it on medium-high until it stars to make bubble. Keep stirring it. Turn off the heat and let it cool down.
While salting the green onions with the fish sauce, occasionally turn them over, so that they will get salted evenly. After the 20 minutes are up, remove the green onions from the bowl and set them aside. The bowl will have some remaining fish sauce.
To make the kimchi paste, mix together the cooled sweet rice paste, ½ cup of hot pepper powder, 1 Tbsp of sugar, 1 Tbsp of sesame seeds, 1 Tbsp of minced garlic, and 1 tsp of minced ginger into the bowl with the fish sauce.
Put the green onions into the bowl with the kimchi paste.
Mix everything gently until the green onions get covered with the kimchi paste. I recommend wearing plastic gloves to protect your skin for this process.
Put the green onion kimchi into a glass jar or container. Set it aside for a day or two at room temperature. Then put it in the fridge for about 2 weeks, or until it has finished fermenting.
Fresh green onion kimchi is too strong to eat, so be patient and wait until it is well fermented. Once it is done fermenting, it will be really good. Enjoy.