“Pa” means spring onion in Korean. Unlike cabbage kimchi, this version is quicker, punchier and fresher. It’s less about crunch and more about that sharp, spicy hit.

It's a great option if you don't want to wait weeks for your kimchi to ferment, or have some spring onions in the fridge that need to be used.

I love to serve it alongside grilled chicken or pork, stir it through some rice or add it into a bowl of ramen. If you have a dish that needs a little kick and crunch, this is your go-to.

What is Pa-Kimchi?

Pa-kimchi, a traditional Korean spring onion kimchi that’s all about punchy heat and savoury depth. It was originally made by farmers to preserve spring onions after harvest, and I’ve kept it pretty classic while making sure it works just as well eaten straight away as it does after fermenting.

Ingredient Support

Gochugaru - This is Korean chilli powder. It’s bright red, slightly smoky, fruity and not as aggressive as your standard chilli flakes. It gives kimchi its colour and signature flavour. Head to an Asian grocer and grab a bag.

Glutinous rice flour - This is made from sticky rice and helps thicken the paste so it clings to the spring onions. It gives the kimchi that glossy, cohesive texture. You’ll find it in the baking section of Asian supermarkets, sometimes labelled as sticky rice flour.

Fish sauce - This is a fermented anchovy sauce and it smells stronger than it tastes. It brings salt and deep savoury flavour. Once it’s mixed through and fermented, it just adds complexity. Go for a good quality one with minimal ingredients.

Tools

• Large mixing bowl
• Large saucepan (for the rice paste)
• Whisk
• Grater or microplane (for the garlic and ginger)
• Airtight jars or containers (for storing and fermenting)
• Measuring jug/cup/spoons
• Chef’s knife, chopping board, wooden spoon or spatula