Green Onion Kimchi | Pa-Kimchi | Vegan Kimchi
Pa-kimchi is among the top of my favorite kimchi recipes. It is made from green onions and is one of those Korean recipes that wins you over with its intense, slightly spicy flavor, with fermented notes and a rich umami taste. It is usually eaten alongside rice, noodles, or various main dishes.
In the traditional version, fish sauce is used, which gives that strong and salty depth of flavor. However, I chose to replace it with soy sauce so that the recipe remains completely vegan. The taste is slightly different from the classic version, but it is still just as balanced and full of flavor.
If you have tried cabbage kimchi before, pa-kimchi might be a pleasant surprise: the texture is more delicate, and the green onions, after fermenting, develop a subtle sweetness that pairs perfectly with the rice paste, garlic, ginger, and Korean chili flakes (gochugaru).
Ingredients
• 900 g green onions (about 7 bunches)
• 120 ml soy sauce (about 1/2 cup)
• 2 cups water (480 ml)
• 1/4 cup rice flour (about 30 g)
• 1 cup Korean chili flakes (gochugaru) – about 100 g
• 1 tablespoon grated ginger (about 15 g)
• 15 g garlic
• 100 g yellow or white onion
• 100 g pear (preferably Asian pear)
• 2 tablespoons sugar (about 30 g)
• Toasted sesame seeds (optional, for garnish)
Instructions
1. Wash the green onions well and cut them into suitable pieces or leave them whole, depending on your preference. Place them in a large bowl, add the soy sauce, and mix well. Let them marinate for 1 hour, turning the onions every 20 minutes to ensure even marination.
2. In a small saucepan, mix the water with the rice flour and cook over medium heat until it forms a creamy paste. Turn off the heat and let it cool completely.
3. Blend the yellow or white onion, garlic, ginger, and pear in a blender until you obtain a smooth paste.
4. Combine the vegetable paste with the cooled rice paste. Add the sugar and the Korean chili flakes (gochugaru) and mix until the mixture becomes homogeneous.
5. Drain the green onions from the soy sauce and transfer them to a large bowl. Add the prepared paste and mix well (ideally using gloves), making sure every strand of onion is evenly coated.
6. Transfer the mixture to jars or a clean container and press it down gently. Leave it at room temperature for 1–2 days to ferment, or consume it immediately for a fresher taste.
Tips
• Sprinkle toasted sesame seeds before serving for extra aroma and texture.
• Store the kimchi in the refrigerator after fermentation to slow the process and maintain a stable flavor.
#kimchi #veganrecipe #pakimchi #greenonionkimchi #fermentation #koreanrecipes #veganfood
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