The Green Onion Kimchi That Went Viral (30M+ Views)
There’s something addictive about the punch of good kimchi, the kind that slaps you with spice, funk, and freshness all at once. That’s exactly what happened when I posted a Reel of my homemade Pa-Kimchi (green onion kimchi) on Instagram. Overnight, it blew up. Comments flooded in. People shared it like crazy. Why? Because it’s simple, bold, and delivers knockout flavour.
Now I’m sharing the recipe that started it all, no gatekeeping.
Whether you're a die-hard kimchi lover or just dipping your toe into Korean fermentation, this green onion version is a game-changer. It’s faster to ferment than napa cabbage, easier to prep, and hits different with grilled meats, rice, or even eggs.
Why Green Onion Kimchi (Pa-Kimchi) Deserves the Hype
Pa-Kimchi is a classic Korean banchan that uses thin, young green onions instead of cabbage. It’s got a sharper bite and a more intense umami depth, thanks to the allium base and a deeply seasoned gochugaru paste. What makes it go viral? It's:
Spicy, funky, and perfectly savoury
Quick to make, quicker to ferment
Vegan-optional and naturally gluten-free
Absolutely stunning on camera (just check the Reel!)
The Viral Green Onion Kimchi Recipe
Prep Time: 20 minutes
Fermentation Time: 2–3 days at room temp, then chill
Yield: About 1 quart
🥬 Ingredients:
300g young green onions, cleaned and trimmed
10g sweet rice flour (or all-purpose)
120g water
12g sugar
20g Korean red pepper flakes (gochugaru)
30g fish sauce (or soy sauce for vegan)
15g soy sauce
15g minced garlic
5g grated ginger
15g fermented salted shrimp (saeujeot) — optional, but traditional
8g sesame seeds (optional)
🔪 Instructions:
Make the rice paste: In a small saucepan, whisk together sweet rice flour and water. Heat over medium, stirring constantly until it thickens (about 3 minutes). Remove from heat, stir in sugar, and let cool completely.
Mix the seasoning: In a bowl, combine the cooled rice paste, gochugaru, fish sauce, soy sauce, garlic, ginger, and fermented shrimp (if using). Stir until it forms a thick, deep-red paste.
Prep the green onions: Wash thoroughly and trim the roots. You can leave the tops long or cut them in half, depending on the jar size.
Coat the onions: Wearing gloves, massage the spicy paste into the green onions. Make sure every stalk is fully coated.
Pack and ferment: Fold the onions in half (like a horseshoe shape) and stack tightly into a clean glass jar. Leave a little room at the top. Cover loosely and let ferment at room temperature for at least 2–3 days. Taste test: once it’s tangy and funky, transfer to the fridge.
Store and eat: It gets better over time and lasts weeks in the fridge. Serve it with grilled meat, rice, tofu, noodles, whatever you’re eating.
Pro Tips for Maximum Flavour
Use young, thin green onions; thick ones won’t absorb the seasoning as well.
Don’t skip the rice paste, it helps the seasoning cling and adds subtle sweetness.
For deeper funk, let it ferment a little longer before chilling, I do, haha.