The EASIEST Kimchi, Green Onion Kimchi!

 

Green Onion Kimchi, Pa kimchi

Hello everyone! Today, I'd like to introduce you to the easiest kimchi recipe out there - green onion kimchi! All you need is some cleaned and washed green onions, and you're good to go. In this video, I'll show you how to make it step-by-step, and I guarantee that anyone can make this kimchi with ease. So, let's make it together and enjoy the delicious flavors of green onion kimchi!

Ingredients:

• 2 lbs. green onions
• 1/2 an apple
• 2T glutinous rice flour
• 1-piece dried kelp (optional)
• 1 and 1/2C water
• 1T sesame seeds

Seasoning:

• 1/2C fish sauce
• 1/2C red pepper flakes
• 2T honey
• a little bit of ginger

Instructions

1. Put 1 cup of water in a pot. Add one piece of dried kelp to the water. Bring the water to a boil.

2. Add about 1 and a half tablespoons of glutinous rice flour to a separate bowl. Add 1/2 cup of water and stir well. Stir well. Once the water in the pot starts boiling, remove the kelp. Add the glutinous rice flour mixture to the pot. Let it boil for another minute over low heat. Let it cool well.

3. Cut off the roots and a little of the ends. Since there may be soil on the green onions, rinse them thoroughly with water 2-3 times. Drain the water from the green onions.

4. The green onions have already been trimmed and washed.

5. Making seasoning: Pour 1/2 cup of fish sauce, 1/2 cup of red pepper powder (gochugaru), 3/4 cup of glutinous rice paste, and 2 tablespoons of honey, 1/2 ground apple, and a bit of ginger into a large bowl. Mix well.

6. Coat the white part of the green onions with seasoning. For the leafy part, just apply a little bit of seasoning. When mixing, gently mix it to ensure that the seasoning can be distributed well.

7. And put it in a container. Finally, sprinkle some sesame seeds on top.

8. Storage method: Leave it at room temperature for about a day If you eat pa kimchi right after making it, it can be a bit spicy. However, after it's been allowed to sit for a while and partially fermented, the spiciness will diminish.

9. It tastes great with warm rice or grilled meat. The spicy and savory pa kimchi goes well with meat dishes. 

How was today’s recipe? Hope you give it a try! If the video was useful, please hit the like and subscription button.) I will see you next week! Gamsahapnida!

Notes

• If you don't have glutinous rice flour, you can use regular flour.
• When you add the glutinous rice flour mixture to the boiling water, it will quickly become a glutinous rice paste.
• Adding the glutinous rice paste helps with fermentation and helps the seasoning to mix evenly.
• If you have trimmed and washed green onions, making Pa Kimchi (green onion kimchi) is one of the easiest kimchi dishes to prepare.
• If you don't have honey, you can use plum extract or sugar.
• If you add too much ginger, it may become bitter.
• Since green onions have a slightly spicy taste, it's better to make the seasoning a little bit salty and sweet.
• Green onion doesn't produce much water, so you don't need to salt and drain it.
• The best way to age Pa Kimchi is to let it sit at room temperature for a day and then refrigerate it for about 20 days, which will give you the most delicious pa kimchi.

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