Pa kimchi
Spring onion kimchi
파김치 · Jeolla-style spring onion kimchi in thick chilli paste (vegan)
Pa kimchi is a Jeolla province favourite, made with jjokpa, slender spring onions, coated in a thick, glossy chilli paste and left to soften until the onions turn sweet and slippery. In Gwangju and Mokpo it sits next to every bowl of ramyeon and every plate of pork belly. Traditional versions lean on anchovy sauce; this vegan one gets its depth from kelp stock and a little extra salt. The common mistake is salting the whole onion: only the white bulbs need salt, or the green tops go slimy. Use a clean glass or ceramic jar or kimchi box scalded with boiling water, and keep the vegetables pressed below the brine; anything sticking out can grow mould. Chef's tip: lay the onions in the jar in neat bundles, folded in half and wrapped round themselves; they are much easier to lift out and serve.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 2 ¼ lb small spring onions (jjokpa)roots trimmed, outer skin peeled
- 3 tbsp coarse sea salt
For the paste
- 2 tbsp glutinous rice flour
- ¾ cup kelp stockcold
- 6 cloves garlicminced
- ⅓ oz fresh gingerminced
- 2 tbsp rice syrup
- 2 tsp salt
- 1 tbsp toasted sesame seeds
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Method
0/6 doneStep 1: Lay 2 ¼ lb small spring onions (jjokpa) in a tray with the white ends together and sprinkle 3 tbsp coarse sea salt over the white parts only. Leave for 20 minutes, until the bulbs soften.
20 minStep 2: Rinse briefly and drain well; shake off as much water as you can.
Step 3: Whisk 2 tbsp glutinous rice flour into ¾ cup kelp stock in a small pan and cook over a medium heat, stirring, for 3–4 minutes until thick. Cool.
5 minStep 4: Mix 2 ⅛ oz gochugaru (Korean chilli flakes), 6 cloves garlic, ⅓ oz fresh ginger, 2 tbsp rice syrup, 2 tsp salt and 1 tbsp toasted sesame seeds into the porridge to make a thick paste.
Step 5: With gloves, spread the paste over a few onions at a time, more on the white ends, then fold each small bundle in half and wrap the tail around it.
Step 6: Pack into a clean jar and press down. Leave at room temperature for 1 day, then refrigerate. Best after 1 week, when the onions are soft and sweet; keeps for 1 month.
0 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 1 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pa kimchi take?
- About 35 minutes in total: 30 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of small spring onions (jjokpa)?
- Chives, or a little finely sliced onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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