Super Easy Spring Onion Kimchi – A Quick & Flavorful Side Dish That Will Transform Your Meals!

Kimchi lovers, rejoice! This super easy spring onion kimchi (Pa Kimchi) is here to add a fresh and spicy twist to your table. Made with tender spring onions coated in a savory, umami-rich sauce, this recipe is a time-saving alternative to traditional kimchi. Whether you're new to Korean cooking or a seasoned pro, this dish is perfect for bringing authentic Korean flavors into your kitchen.

Spring onion kimchi, or Pa Kimchi, is a beloved staple in Korean households. Its bold, tangy flavor complements everything from stews to rice bowls. Unlike napa cabbage kimchi, this version is lighter and quicker to prepare, making it an ideal choice for busy weeknights. Spring onions are not only aromatic but also packed with vitamins A, C, and antioxidants that support your immune system. Plus, the use of rice syrup and sesame seeds adds a delightful balance of sweetness and nuttiness. With just a few simple ingredients, you can enjoy a homemade Korean delicacy that tastes like it came straight from a Korean market.

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Recipe Details:

Serving Size: 6 servings

 

Ingredients:

• 500 g (1.1 lbs) spring onions
• ½ cup (50 g) gochugaru (Korean red chili flakes)
• ¼ cup (60 ml) fish sauce
• ¼ cup (60 ml) rice syrup (or honey/maple syrup as a substitute)
• 3 tbsp sesame seeds

 

Instructions:

1. Prep the Spring Onions:
   Wash the spring onions thoroughly to remove any dirt. Drain and trim the roots if needed.
2. Make the Sauce:
   In a large mixing bowl, combine gochugaru, fish sauce, rice syrup, and sesame seeds. Mix well until you have a thick, vibrant red paste.
3. Coat the Spring Onions:
   Add the spring onions to the bowl. Using your hands or tongs, gently toss the spring onions in the sauce, ensuring every piece is evenly coated.
4. Serve or Store:
   Serve immediately as a fresh side dish or transfer to an airtight container. Allow it to ferment at room temperature for 1-2 days if you prefer a slightly tangy, fermented flavor.
5. Storage:
   Store in the fridge for up to 2 weeks.

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Tips for the Dish:

1. Ingredient Substitutions:
• Replace fish sauce with soy sauce for a vegetarian option.
• Use maple syrup or agave syrup instead of rice syrup for a vegan twist.
2. Customizations:
• Add minced garlic or ginger for an extra punch of flavor.
• Adjust the gochugaru amount to control the spice level.
3. Choosing Spring Onions:
• Look for firm, fresh spring onions with vibrant green tops and no wilting.
4. Fermentation Tips:
• For a deeper flavor, let the kimchi ferment in a cool, dark place for 1-2 days before refrigerating.
5. Pairing Suggestions:
• Serve alongside rice, Korean BBQ, or noodle dishes for a complete meal.

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Wrap-Up:

Bring a burst of flavor to your meals with this super easy spring onion kimchi. It's quick to make, packed with nutrients, and a fantastic way to elevate your side dishes. Try it today and let your taste buds explore the vibrant world of Korean cuisine! Share your version in the comments below—I’d love to hear your thoughts.

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