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.