Spinach Sausage Fried Rice – Easy 20-Minute One-Pan Meal Loaded with Flavor & Greens

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Quick Spring Onion Kimchi – Bite-Sized, Mess-Free & Packed with Korean Flavour!

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Spring Onion Kimchi (Pa-kimchi, 파김치) is one of those side dishes that instantly brightens your meal with its punchy, spicy-sweet flavor and crisp texture. Traditionally, the long spring onions are seasoned whole, but this version gives the classic a modern twist — chopped into bite-sized pieces for easier mixing, serving, and eating! It’s the perfect recipe for busy kimchi lovers who want authentic flavor without the fuss.

In Korean homes, spring onion kimchi is a beloved seasonal favourite — especially during early spring when the onions are tender, aromatic, and full of life. Unlike napa cabbage kimchi, Pa-kimchi is lighter, spicier, and beautifully fragrant thanks to the natural sweetness of the spring onions. My version keeps all those traditional flavours — spicy gochugaru, salty fish sauce, nutty sesame — but with a small twist: I chop the onions into bite-sized pieces. It’s cleaner to eat, easier to mix, and still just as flavour-packed. This quick kimchi can be enjoyed fresh the same day or fermented for a few days for a deeper, tangier flavour. Store it in the fridge, and you’ll have an instant side dish ready to pair with rice, BBQ, or noodles.

Key Ingredients & Their Roles

• Spring Onion (Pa) → Brings fresh, crisp texture and mild sweetness that balances the spicy-salty seasoning.
• Gochugaru (Korean red pepper flakes) → Provides that signature vibrant red colour and deep, smoky-spicy kick.
• Fish Sauce → Adds umami depth and savoury saltiness — essential for authentic kimchi flavour.
• Oligo Syrup (or Corn Syrup) → Gives a gentle sweetness and glossy finish that helps balance the heat.
• Minced Garlic → Infuses aromatic depth and enhances the spicy notes.
• Soy Sauce → Adds a subtle savoury roundness and colour to the seasoning.
• Sesame Seeds → Bring nutty aroma and a lovely crunch to finish the dish.



Quick Spring Onion Kimchi  Recipe Details

📌 Prep Time: 15 mins |Cook Time: 0 mins (no cooking needed) |Total Time: 15 mins |Cuisine Type: Korean |Calories (Estimate): ~60 kcal per serving |Serving Size: Serves 4–6 as a side dish

📝 Ingredients

  • 400 g (about 14 oz) spring onions, chopped into 3 cm (1 inch) pieces
  • 6 tbsp gochugaru (Korean red pepper flakes)
  • 4 tbsp fish sauce
  • 4 tbsp oligo syrup (or corn syrup)
  • ½ tbsp minced garlic
  • 1 tbsp soy sauce
  • 1 tbsp sesame seeds, plus extra for garnish

👨‍🍳 Instructions

1️⃣ Prepare the spring onions:
Wash and trim the ends. Cut into 3 cm (1 inch) pieces for easy eating and mixing. 




2️⃣ Make the kimchi seasoning:
In a large mixing bowl, combine gochugaru, fish sauce, oligo syrup, minced garlic, soy sauce, and sesame seeds. Mix well until smooth. 



3️⃣ Mix together:
Add the chopped spring onions into the bowl. Gently toss and coat evenly with the kimchi sauce using gloved hands or tongs. 



4️⃣ Garnish & rest:
Sprinkle extra sesame seeds on top for added crunch and aroma.
5️⃣ Serve or ferment:
You can serve it immediately as a fresh kimchi, or store it in an airtight container at room temperature for 1 day to lightly ferment, then refrigerate. It will develop a deeper flavour after 2–3 days.

💡 Storage Tip: Keep in a sealed jar in the fridge for up to 2 weeks.

Tips & Ingredient Substitutions

✔ Vegan Option: Replace fish sauce with soy sauce or vegan “fish” sauce made from seaweed and mushrooms.
✔ Extra Heat: Add ½ tsp of chili powder or chopped fresh chili.
✔ Sweeter Kimchi: Use apple purée or a little sugar instead of syrup.
✔ Time-Saver Tip: Mix the sauce a day before to let flavours meld — it makes the kimchi even more delicious.
✔ Presentation Tip: Sprinkle roasted sesame seeds and drizzle a few drops of sesame oil before serving.

Frequently Asked Questions (FAQ Section)

Q1. Can I make spring onion kimchi ahead of time?
Yes! You can make it a day before and refrigerate it. It actually tastes better after fermenting for a day or two.

Q2. What can I use instead of fish sauce?
Try soy sauce, vegan fish sauce, or anchovy sauce for different depths of flavour.

Q3. How long does spring onion kimchi last?
When stored in an airtight container in the fridge, it keeps well for up to 2 weeks.

Q4. Can I use green onions or scallions instead?
Absolutely! Just make sure they’re fresh, firm, and not too thin — thicker stems hold up better during mixing.

Q5. How spicy is this recipe?
It’s moderately spicy. You can reduce gochugaru to 4 tbsp for milder heat or increase to 8 tbsp for extra kick.

Wrap-Up 

This bite-sized spring onion kimchi is the perfect side dish — quick, flavourful, and beginner-friendly! Whether you’re pairing it with rice, noodles, or BBQ, it adds that authentic Korean punch to any meal.
💬 Try making it and let me know in the comments — do you prefer your kimchi fresh or well-fermented?
👉 If you enjoyed this recipe, check out my Fresh Cabbage Kimchi or Quick Cucumber Salad next!

Keywords (키워드)

spring onion kimchi, easy kimchi recipe, pa kimchi, Korean side dish, quick kimchi recipe, 파김치, 초간단 김치, 파김치 만들기, 쉬운 김치, 떠먹는 파김치


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