Simple and Delicious Green Onion Kimchi (Pa Kimchi) Recipe Without Starch Paste
Simple and Delicious Green Onion Kimchi (Pa Kimchi) Recipe Without Starch Paste
Flavorful Pa Kimchi Made Easy: A Beginner-Friendly Recipe Without Starch Paste
Here’s a simple recipe for delicious homemade green onion kimchi (Pa Kimchi)! It boasts a clean, refreshing taste even without traditional starch paste, making it a perfect side dish that pairs wonderfully with rice. The slightly pungent flavor of fresh green onions combined with the savory seasoning creates an irresistible appetite stimulant, especially when you’re not feeling very hungry.
Main Ingredients- 1.5kg Scallions (Pa), trimmed and cleaned
- 200ml Fish Sauce (anchovy or sand lance)
- 200ml Sweet Pear Juice
- 1/2 Onion
- 1.5 Tbsp Salted Shrimp (Saeu-jeot), finely minced
- 2 Tbsp Minced Garlic
- 250ml Coarse Gochugaru (Korean chili flakes), adjust to taste
Cooking Instructions
Step 1
First, prepare about 1.5kg of scallions (Pa). If you buy them pre-trimmed at the market, it will save you a lot of preparation time. It’s a generous amount, so having plenty is good.
Step 2
Thoroughly wash the scallions under running water to remove any dirt or debris, especially around the root area. Ensure they are impeccably clean.
Step 3
In a large bowl, pour 200ml of fish sauce. Dip only the white parts of the washed scallions into the fish sauce. Let them marinate for at least 30 minutes until they wilt and absorb the flavor. Flip them halfway through to ensure even salting. Be careful not to submerge the green stems too deeply, as this can cause them to become overly salted and mushy. Focus on salting the white bulbous parts.
Step 4
To make delicious Pa Kimchi without starch paste, prepare the seasoning ingredients. In a blender or food processor, combine 1.5 tablespoons of minced salted shrimp, 2 tablespoons of minced garlic, 1/2 onion (peeled and roughly chopped), and 200ml of sweet pear juice. Blend until smooth.
Step 5
In a wide bowl, combine the blended seasoning mixture with 250ml of coarse gochugaru. Use a spoon or spatula to mix them well until you achieve a thick, flavorful paste. Ensure the gochugaru is fully incorporated and there are no lumps.
Step 6
Now it’s time to coat the marinated scallions with the seasoning. Gently lift each bunch of scallions and carefully spread the seasoning evenly. Avoid mashing the scallions; handle them delicately to maintain their texture. The Pa Kimchi will be delicious immediately, or you can refrigerate it for a few days to develop an even deeper flavor.
