Side dishes · Korean home cooking

Spring onion kimchi (pa-kimchi)

Name: Spring onion kimchi (pa-kimchi)
Total time: 50 min
Yield: 6
Cuisine: Korean
Ingredients: Thin spring onions with small white bulbs; Fish sauce; Gochugaru; Rice flour; Water for paste; Sugar; Minced garlic; Fresh ginger, grated; Toasted sesame seeds

Slender spring onions coated from white bulb to green leaf in a simple kimchi seasoning. The guide explains the resting order, paste and gentle packing.

50 min6 servings6 stepsDifficulty: Intermediate

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

6 servings

Everyday kitchen measurements

For 6 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Thin spring onions with small white bulbs1 large bunchOriginal quantity: 250 g
Essential
Use slender spring onions or Korean jjokpa, not thick leeks. Keep the white bulbs and green leaves together; wash soil away carefully.
Fish sauce2 level eating spoonsOriginal quantity: 30 ml
Substitute available
If Fish sauce is unavailable

Use instead
Regular soy sauce

Substitute quantity
2 level eating spoonsReference quantity: 30 ml

Use the same amount and refrigerate immediately. The aroma and salt balance change; eat the soy-sauce version within 3 days as fresh seasoned onions.
Gochugaru3 level eating spoonsOriginal quantity: 18 g
Essential
Use Korean chilli flakes; 2 eating spoons gives a milder but still spicy batch.
Rice flour1 small teaspoonOriginal quantity: 3 g
Substitute available
If Rice flour is unavailable

Use instead
Plain wheat flour

Substitute quantity
1 small teaspoonReference quantity: 3 g

Cook with the same water until bubbling and lightly thickened, then cool completely before mixing.
Water for paste3 level eating spoonsOriginal quantity: 45 ml
Essential
Cook with the flour and cool completely. This is not extra brining water.
Sugar1 small teaspoonOriginal quantity: 4 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Minced garlic1 small teaspoonOriginal quantity: 3 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Fresh ginger, grated¼ small teaspoonOriginal quantity: 1 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Toasted sesame seeds½ small teaspoonOriginal quantity: 1.5 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Trim roots and damaged leaf tips without cutting away the small white bulbs. Wash the onions thoroughly, especially between leaves, and drain well. Leave the onions whole so bulbs and leaves stay attached.
Step 1
Step 2

Lay in a wide clean dish with the white bulb ends together. Pour fish sauce mainly over the white ends. Leave for 20 minutes, turning the onions halfway through, then gently coat the green leaves with the same liquid.
Step 2
Step 3

While they rest, mix rice flour and 3 eating spoons of water in a small saucepan. Heat gently and stir for 1–2 minutes until bubbling and lightly thickened. Transfer to a clean bowl and cool completely.
Step 3
Step 4

Mix the cooled paste with gochugaru, sugar, garlic and ginger. Add the fish-sauce liquid from the onion dish. Spread gently along the white bulbs and green leaves using clean utensils or food-safe gloves.
Step 4
Step 5

Fold the long onions loosely to fit a clean food container; do not crush or tie them tightly. Scatter with sesame seeds if using, keep the seasoning liquid and leave about 3 cm of headspace. Close and refrigerate immediately.
Step 5
Step 6

Serve fresh for a sharper taste or keep refrigerated for 1–3 days to mellow. Cut a small portion into bite-size lengths just before serving. Use clean utensils and keep the remaining kimchi at 4°C or below.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

The 50-minute time is active preparation and resting; optional refrigerator maturation adds 1–3 days. Keep at 4°C or below and use within 7 days, or within 3 days with the soy-sauce alternative. Do not leave the container on the counter to speed fermentation. Discard mouldy or spoiled kimchi rather than tasting it.