Green Onion Kimchi (Pa-kimchi) – vegan recipe
Pa-kimchi, also known as scallion kimchi, is a traditional Korean dish with intense, fermented flavors, slightly spicy and full of umami. It is often eaten as a side dish with rice, noodles or main dishes, but can also be enjoyed on its own.
The original recipe usually uses fish sauce for its strong and salty taste, but in this variation we chose to replace it with soy sauce, to keep the recipe completely vegan. This may slightly alter the taste compared to the traditional version, but the dish remains just as delicious and balanced.
If you are familiar with classic cabbage kimchi, pa-kimchi is a more delicate in texture but just as satisfying. The scallions become slightly sweet during fermentation and combine perfectly with the rice paste, ginger, garlic and gochugaru.
I invite you to try this vegan pa-kimchi recipe and let me know what you think in the comments. Have you tried this type of kimchi before?
Discover the classic vegan kimchi recipe here⬇️
• Cum Pregătim KIMCHI Acasă? Rețeta Delicioa...
Ingredients
• 900 g green onions (about 7 bundles)
• 120 ml soy sauce (equivalent to ½ cup or approx. 120 g)
• 2 cups water (480 ml)
• ¼ cup rice flour (about 30 g)
• 1 cup Korean chili flakes (gochugaru) – approx. 100 g
• 1 tablespoon grated ginger (about 15 g)
• 15 g garlic
• 100 g yellow or white onion
• 100 g pear (preferably Asian pear, but regular pear will do)
• 2 tablespoons sugar (about 30 g)
• Roasted sesame seeds (optional, for decoration)
Instructions
1. Prepare the green onions
Wash the green onions thoroughly and cut them into suitable pieces. They can also be left whole, depending on your preferences. Place the onions in a large bowl and add the soy sauce. Mix well and leave to marinate for 1 hour. Turn the onions every 20 minutes for even marinating.
2. Make the rice paste
In a small bowl, mix the 2 cups of water with the rice flour. Place on the heat and cook until the mixture has a creamy, paste-like consistency. Turn off the heat and let it cool completely.
3. Prepare the vegetable paste
In a blender, add the yellow or white onion, garlic, ginger and pear. Blend until you get a smooth paste.
4. Combine the paste
Pour the vegetable paste over the cooled rice paste. Add the sugar and Korean chili flakes (gochugaru), then mix until you get a homogeneous, red and intensely aromatic composition.
5. Add the green onions
Drain the soy sauce from the green onions. Place them in a large bowl and add the resulting paste over them. Mix with your hands (ideally with gloves), so that each onion strand is well coated.
6. Fermentation
Transfer the onions to jars or a clean container. It can be consumed immediately for a fresh taste, or left to ferment at room temperature for 1–2 days for a more intense taste.
7. Serving
When serving, you can sprinkle roasted sesame seeds for extra flavor and texture.
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