Korean · side, sauce

Pa-kimchi (Green Onion Kimchi)

Pa-kimchi (Green Onion Kimchi) — from Maangchi's cooking video Watch how it’s made · 12:04

Video by Maangchi on YouTube · Open on YouTube

90 min · plus about 7 days fermentingMakes 48 × ¼ cup (52 g)23 kcal a portion
  • Low carb (3.2 g net carbs) but not keto: 15% of the energy is from fat, and keto meals get about 60% or more
  • Pescatarian
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: Fish. Check labels on stock, sauces and spice mixes.

Green onions make this kimchi rich in vitamin K — about half a day's worth in a ¼-cup serve — for about 23 kcal and 1.6 g fibre. It is salty from the fish sauce (about 480 mg sodium a serve); the whole batch has just 2 tbsp sugar.

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Ingredients 6

Method

Tap a time to watch that step in the video.

  1. Trim the roots and any tough or damaged tips and outer layers from the green onions, cut them in half crosswise, then rinse and drain about 3 times until clean. Shake off the water. 0:57
  2. Toss the green onions with the 1 cup fish sauce and leave for 1 hour, turning them every 20 minutes. 2:07
  3. Meanwhile whisk the rice flour into 3 cups water and cook over medium-high heat, stirring, until it bubbles. Add the sugar, turn the heat to medium and stir until slightly translucent. Cool completely. 3:10
  4. Lift the green onions out and pour their fish sauce liquid into the cooled porridge. Stir in the gochugaru and let it soften 5–30 minutes into a thick red paste. 5:31
  5. Toss the green onions in the paste, pack them into a jar or airtight container, pressing down so no air is left, and seal. 6:41
  6. Eat fresh, or leave at room temperature until it tastes sour — about 7 days, sooner in a warm kitchen (or about 2 weeks in the fridge) — then keep it refrigerated and serve cold. 7:45

Tip. Makes about 2.5 kg, roughly 48 quarter-cup serves (our estimate). For a vegetarian version use soy sauce instead of fish sauce. Save the trimmed tips for stock. Serve cold with rice or stew.

The method is a summary in our words — the video shows every step.

One portion, ¼ cup (52 g), gives you 1 of 48

Energy23 kcal100 kJ
Protein1.2 g2% of a day
Fibre1.6 g6% of a day
Carbohydrate4.8 g3.2 g net · 1.6 g sugars2% of a day
Fat0.4 g0.1 g saturated1% of a day
Sodium480 mg21% of a day

Where the energy comes from one serve

  • Net carbs 60%
  • Protein 23%
  • Fat 17%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Vitamins & minerals % of a day, one serve · tap for more

Vitamin K High51%

61 µg a serve, mostly from green onions (97%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

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Vitamin A8%

76 µg a serve, mostly from gochugaru (81%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Iron6%

1 mg a serve, mostly from gochugaru (53%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin C6%

5.4 mg a serve, mostly from green onions (99%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin E6%

0.9 mg a serve, mostly from gochugaru (82%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Folate6%

23 µg a serve, mostly from green onions (81%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B66%

0.1 mg a serve, mostly from gochugaru (54%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Magnesium5%

21 mg a serve, mostly from fish sauce (50%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Potassium3%

150 mg a serve, mostly from green onions (51%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Calcium2%

29 mg a serve, mostly from green onions (71%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Zinc2%

0.2 mg a serve, mostly from green onions (47%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B121%

0 µg a serve, mostly from fish sauce (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium1%

0.5 µg a serve, mostly from green onions (34%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Omega-31%

0 g a serve, mostly from gochugaru (67%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Maangchi; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.