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Pa Kimchi: The Bold and Addictive Green Onion Kimchi

Among the many varieties of Korean kimchi, Pa Kimchi (파김치) stands out as one of the most intense, aromatic, and addictive.
Made with long green onions instead of cabbage or radish, this kimchi delivers a sharp bite, deep umami, and a lingering spice that kimchi lovers quickly become obsessed with.

While baechu kimchi is the everyday staple and radish kimchi brings refreshing crunch, pa kimchi is unapologetically bold.
It’s the kind of kimchi that turns a simple bowl of rice into a complete meal—and pairs surprisingly well with rich, savory dishes like grilled pork or black bean noodles.

In this article, we’ll explore what makes pa kimchi unique, how to prepare it properly, how it ferments, and why it has become a cult favorite among Korean home cooks.

What Is Pa Kimchi?

Pa Kimchi is a type of kimchi made primarily with daepa (대파)—Korean long green onions.
Unlike scallions commonly used as garnish in Western cooking, daepa are thicker, juicier, and naturally sweet once seasoned and fermented.

Because green onions have a strong sulfuric aroma when raw, pa kimchi has a reputation for being “strong.”
But when prepared correctly, that sharpness mellows into a deep, savory sweetness as fermentation progresses.

This kimchi is especially popular in winter and early spring, when green onions are at their best.

Why Green Onions Work So Well for Kimchi

Green onions might seem like an unusual main ingredient, but they are uniquely suited for fermentation.

Natural Sweetness

As green onions ferment, their harsh raw bite softens and releases natural sugars. This balances beautifully with gochugaru (Korean chili flakes) and fish sauce.

Juicy Texture

Unlike leafy kimchi, pa kimchi becomes tender yet juicy, absorbing seasoning deeply into each stalk.

Aromatic Depth

The onion aroma intensifies umami, making pa kimchi especially satisfying with plain rice or fatty meats.

Taste Profile: What to Expect

Pa kimchi offers a multi-layered flavor experience:

  • First bite: spicy and savory

  • Mid-palate: onion sweetness and garlic depth

  • Finish: gentle fermentation tang and lingering warmth

As it ages, the sharpness fades and the kimchi becomes rounder, richer, and more complex.

Many Koreans describe well-fermented pa kimchi as “dangerous”—because it makes you keep eating.

Pa Kimchi vs. Other Kimchi Varieties

Compared to other kimchi types in this series:

  • Vs. Gat Kimchi: Pa kimchi is less bitter but more savory

  • Vs. Yeolmu Kimchi: Less refreshing, more intense

  • Vs. Baechu Kimchi: Smaller scale, bolder impact

Pa kimchi isn’t always served as a side dish—it often becomes the star.

Ingredients for Traditional Pa Kimchi (Serves 4–6)

Main Ingredient

  • 1 kg (2.2 lbs) Korean green onions (daepa)

Seasoning Paste

  • 3 tbsp gochugaru (Korean chili flakes)

  • 2 tbsp fish sauce (or anchovy sauce)

  • 1 tbsp salted shrimp (saeujeot), finely chopped

  • 1 tbsp sugar or rice syrup

  • 1 tbsp minced garlic

  • 1 tsp minced ginger

Optional Enhancers

  • 2 tbsp blended onion or apple (for sweetness)

  • 1 tbsp glutinous rice paste (for deeper fermentation)

How to Prepare Green Onions Properly

Proper prep is crucial for pa kimchi.

  1. Trim roots and remove any wilted outer layers

  2. Wash thoroughly and drain completely

  3. Cut into 15–20 cm (6–8 inch) lengths

Excess moisture dilutes seasoning, so let the onions dry slightly before seasoning.

Step-by-Step: How to Make Pa Kimchi

1. Make the Seasoning Paste

In a bowl, mix gochugaru, fish sauce, salted shrimp, garlic, ginger, and sugar.
Stir until thick and cohesive.

2. Coat the Green Onions

Lay green onions flat in a tray.
Using gloves, gently rub seasoning along each stalk—especially between layers.

3. Bundle for Fermentation

Stack seasoned onions neatly or lightly twist into small bundles.
This helps even fermentation and storage.

4. Ferment

  • Room temperature: 12–24 hours

  • Refrigerator: 1–2 weeks for optimal flavor

Pa kimchi ferments faster than cabbage kimchi.

Fermentation Tips for Best Flavor

  • Eat early for sharper onion flavor

  • Wait longer for mellow sweetness

  • Store in airtight containers to control aroma

  • Turn bundles occasionally for even fermentation

Unlike watery kimchi, pa kimchi continues to intensify with time.

How Koreans Eat Pa Kimchi

Pa kimchi is often enjoyed simply, but it shines in pairings.

Classic Pairings

  • Steamed white rice

  • Grilled pork belly (samgyeopsal)

  • Bossam (boiled pork)

Unexpected but Iconic Pairing

  • Jjajangmyeon (black bean noodles)
    The salty-sweet noodles and spicy pa kimchi balance each other perfectly.

Cooking with Aged Pa Kimchi

Well-fermented pa kimchi is incredible in cooking:

  • Chop into fried rice

  • Add to pork stir-fries

  • Mix into tofu dishes

  • Use as topping for noodles

Its concentrated flavor means a little goes a long way.

Modern Popularity and Trends

In recent years, pa kimchi has gained renewed attention:

  • Featured in mukbang videos

  • Highlighted by minimalist Korean home cooking

  • Popular among low-carb and rice-based meals

Its simplicity aligns well with modern food trends focused on bold, clean flavors.

Pa Kimchi in the Kimchi Series

Pa kimchi connects beautifully with earlier posts in this series:

  • After leafy kimchi (yeolmu, gat), it introduces aromatic intensity

  • Before perilla and chive kimchi, it sets the stage for herb-forward flavors

  • It bridges everyday kimchi and specialty kimchi perfectly

Final Thoughts

Pa kimchi may not be the most famous kimchi—but for many Koreans, it’s the most unforgettable.

Bold, savory, and deeply satisfying, it proves that kimchi doesn’t need cabbage to be powerful.
Once you try well-made pa kimchi, it’s hard to go back.

If you love kimchi with character, pa kimchi deserves a permanent place in your fridge.

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