평생 써먹는 '파김치' 레시피
평생 써먹는 '파김치' 레시피! is a medium Korean recipe that serves 4. 30 calories per serving. Recipe by 추추의 한끼식사 on YouTube.
Prep: 30 min | Cook: PT0M | Total: 45 min
Cost: $29.23 total, $7.31 per serving
Ingredients
- 900 g Scallions (fresh green onions, root trimmed and split thinly)
- 0.5 medium Onion (peeled and roughly chopped)
- 1 cup Pear Juice (fresh or bottled)
- 2 tablespoons Shrimp Paste (fermented shrimp paste (새우젓))
- 1 tablespoon Garlic (fresh garlic, minced)
- 1.5 cups Gochugaru (coarse Korean red pepper flakes)
- 50 g Steamed Sweet Potato (cooked, mashed)
- 0.67 cup Anchovy Sauce (Korean anchovy soy sauce (멸치액젓))
- 0.5 cup Corn Syrup (Korean corn syrup (물엿) for sweetness)
- 4 teaspoons Plum Extract (Korean plum syrup (매실액))
Instructions
Prepare Scallions
Trim the thick root ends of the scallions, split the thick roots lengthwise, cut off only a small tip of each stalk, wash thoroughly in a large bowl, then drain using a colander.
Time: PT10M
Blend Seasoning Base
In a blender combine half an onion, 1 cup pear juice, 2 tbsp shrimp paste, 1 tbsp minced garlic, 1 cup gochugaru, and 50 g steamed sweet potato. Blend until smooth.
Time: PT10M
Finish Seasoning
Transfer the blended mixture to a mixing bowl. Add 2/3 cup anchovy sauce, 0.5 cup corn syrup, 4 tsp plum extract, and an additional 0.5 cup gochugaru. Stir thoroughly until the sauce is uniform.
Time: PT5M
Coat Scallions and Pack
Toss the prepared scallions with the seasoning until every piece is evenly coated. Pack the seasoned scallions tightly into a kimchi jar, pressing down to remove air pockets.
Time: PT5M
Ferment
Cover the jar with plastic wrap. Let it sit at room temperature for about 1 day, flipping the jar once to redistribute the sauce. Then refrigerate for at least 4 days before serving.
Time: PT0M
Nutrition Facts
- Calories
- 30
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Pescatarian, Low‑Calorie, Gluten‑Free
Allergens: Shellfish, Fish
Ingredient Substitutions
- Instead of Scallions: Leeks, Chives
- Instead of Onion: Shallot
- Instead of Pear Juice: Apple juice
- Instead of Shrimp Paste: Fish sauce
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Gochugaru: Crushed red pepper flakes
- Instead of Steamed Sweet Potato: Mashed pumpkin
- Instead of Anchovy Sauce: Soy sauce + fish sauce
- Instead of Corn Syrup: Honey, Maple syrup
- Instead of Plum Extract: Rice vinegar + sugar
Equipment Needed
- Large Bowl
- Colander
- Blender
- Mixing Bowl
- Kimchi Jar
- Plastic Wrap
- Spatula
Critical Steps — Do Not Skip
- Trimming and splitting the thick scallion roots
- Blending sweet potato with gochugaru for a smooth, adhesive paste
- Ensuring the seasoning fully coats each scallion piece
- Flipping the jar during the initial room‑temperature fermentation
Chef Tips from the Video
- Use coarse gochugaru for a better texture and flavor.
- A small amount of corn syrup balances the acidity from the fermentation.
- For extra crunch, add a handful of sliced Korean radish (무) to the mix.
Troubleshooting
Scallions are soggy and the seasoning fell off.
Make sure the scallions are thoroughly drained before coating and press the mixture firmly into the jar to eliminate excess moisture.
Kimchi tastes too salty.
Dilute the next batch with a little more pear juice or water, and reduce the anchovy sauce by half.
Fermentation does not develop sourness.
Check that the room temperature is at least 18 °C; if cooler, extend the room‑temperature period or add a pinch of extra salt.
Storage
Refrigerator: Keeps 4–7 days; flavor intensifies with time.
Freezer: Not recommended; texture changes after thawing.
Room temperature: Only for the initial 1‑day fermentation period.
Make-Ahead Tips
- The seasoning paste can be prepared up to 3 days in advance and stored in an airtight container in the fridge.
- If you prefer a milder flavor, start tasting after 2 days of refrigeration and stop earlier.
Frequently Asked Questions
What is the cultural significance and history of Scallion Kimchi (쪽파 김치) in Korean cuisine?
Scallion kimchi is a regional variation of traditional kimchi that highlights the fresh, peppery flavor of green onions. It is especially popular in the southern provinces where scallions are abundant and is often served as a banchan during family meals and festive occasions.
What are the traditional regional variations of Scallion Kimchi (쪽파 김치) in Korean cuisine?
In Jeolla province the kimchi is made with a higher proportion of gochugaru and a touch of fermented shrimp, while in Gyeongsang province a sweeter version uses more pear juice and corn syrup. Some regions also add sliced radish or garlic chives for extra texture.
How is Scallion Kimchi (쪽파 김치) traditionally served in Korean households?
It is served as a cold side dish (banchan) alongside rice, soups, and grilled meats. The kimchi is usually placed in a small communal bowl and eaten with a spoon or lifted with chopsticks.
What occasions or celebrations is Scallion Kimchi (쪽파 김치) traditionally associated with in Korean culture?
Scallion kimchi is a staple at holidays such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year), where families prepare large batches to share with guests and to accompany ceremonial foods.
How does Scallion Kimchi (쪽파 김치) fit into the broader Korean cuisine tradition?
Kimchi is the cornerstone of Korean meals, providing probiotic benefits and a burst of flavor. Scallion kimchi adds a crisp, aromatic note that complements richer dishes like bulgogi or stews, balancing the meal’s taste profile.
What are the authentic traditional ingredients for Scallion Kimchi (쪽파 김치) versus acceptable substitutes?
Authentic ingredients include fresh scallions, gochugaru, Korean anchovy sauce (멸치액젓), shrimp paste (새우젓), pear juice, and plum extract. Substitutes can be apple juice for pear juice, fish sauce for shrimp paste, and honey for corn syrup while still preserving the flavor balance.
What other Korean dishes pair well with Scallion Kimchi (쪽파 김치)?
It pairs beautifully with grilled pork belly (samgyeopsal), Korean barbecue, bibimbap, and hearty soups like doenjang-jjigae. Its bright heat also complements milder dishes such as steamed egg custard (gyeran-jjim).
What makes Scallion Kimchi (쪽파 김치) special or unique in Korean cuisine?
The use of sweet potato and plum extract creates a subtle sweetness that balances the heat of gochugaru, while the thinly split scallion roots allow the seasoning to cling perfectly, resulting in a crisp yet flavorful bite.
How has Scallion Kimchi (쪽파 김치) evolved over time in Korean culinary practice?
Modern versions often incorporate convenience ingredients like bottled pear juice and corn syrup, speeding up the seasoning process. However, traditional households still prefer fresh-pressed juices and natural sweeteners for a more complex flavor.
What are the most common mistakes to avoid when making Scallion Kimchi (쪽파 김치) at home?
Common errors include over‑watering the scallions, not trimming the thick roots, and using too much salt from anchovy sauce. These lead to soggy kimchi or an overly salty taste. Follow the trimming and draining steps carefully.
Why does this Scallion Kimchi (쪽파 김치) recipe use corn syrup instead of regular sugar?
Corn syrup (물엿) dissolves more readily and adds a glossy texture that helps the seasoning adhere to the scallions, while also mellowing the sharp sourness that develops during fermentation.
What does the YouTube channel 추추의 한끼식사 specialize in?
The YouTube channel 추추의 한끼식사 focuses on simple, home‑cooked Korean meals that can be prepared quickly with everyday ingredients, often highlighting traditional banchan and comfort foods.
How does the YouTube channel 추추의 한끼식사’s approach to Korean cooking differ from other Korean cooking channels?
추추의 한끼식사 emphasizes minimal equipment, clear step‑by‑step narration, and budget‑friendly ingredient choices, whereas many other channels focus on elaborate plating or gourmet twists.
Last updated: August 23, 2026
