AI-generated imageKorean Pa Kimchi: Green Onion Kimchi with Anchovy Fish Sauce
A straightforward Korean kimchi of tender green onions tossed in gochugaru, anchovy fish sauce, garlic and ginger. Distinct from cabbage or cucumber kimchi.
Ingredients
servings: 12 · Check ingredients
Steps
- 01
Trim roots and wilted leaves from 450 g tender scallions. Rinse thoroughly two or three times to remove soil and drain well.
- 02
In a clean bowl, mix 4 tbsp gochugaru, 4 tbsp anchovy fish sauce, 2 tsp sugar, 1 tbsp minced garlic and 1 tsp grated ginger.
- 03
Spread the scallions in a wide bowl and gently coat the stems and leaves with seasoning without tearing them.
- 04
Fold seasoned scallions in small bundles and pack into a clean food-safe container, leaving headspace for fermentation and keeping the vegetables coated.
- 05
Refrigerate immediately at 4°C/40°F or below for slow fermentation. Flavor may develop over several days. For fermented consumption, verify pH 4.6 or lower; discard if mold or spoilage develops.
Helpful source links
Before you cook
Anchovy fish sauce contains fish allergens. Wash soil off thoroughly and use a sanitized container. While the source allows a day at room temperature, this beginner version starts fermentation under 4°C/40°F refrigeration. Fermented kimchi should be pH 4.6 or below; if not verified or spoilage is suspected, do not eat. For best quality, use within about two refrigerated weeks.
Allergens: 생선 (fish; anchovy fish sauce), 제품별 알레르겐 확인 (check fish sauce label)
Image & source credits
AI-generated image.
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