Pa Kimchi (Green Onion Kimchi)

Pa kimchi, also known as green onion kimchi or scallion kimchi, is one of the types of Kimchi that Koreans usually eat for banchan (traditional side dishes) in the first couple of months of the year. The reason for that is that this time of the year is the harvest season of the Korean green onion called jjokpa. Another season is that green onions are commonly used as a medicine to treat viral infections, flu, and the common cold - which often happen in spring.

Among many types of Kimchi in Korea, pa kimchi is considered to be the easiest recipe to make. You can use jjokpa, or standard scallions as the main ingredient. The mixture requires the same ingredients: fish sauce (or soy source) and gochugaru for flavor, as well as sugar, garlic, and ginger. Some people add dried squid to add spice and bring a chewy texture to contrast the green onion's crunch. Once the green onions are rubbed in the spice mix, they can be tied together using their long stems for easier storing and eating.

Pa kimchi is also a type of kimchi that can be eaten right away, though letting it ferment for a week will deepen the kimchi's spicy and robust flavor. This kimchi is a perfect side dish for warm rice and hot dishes on cold spring days.