Pa Kimchi Recipe for 500g of Scallions: Prep and Seasoning

To make scallion kimchi, first trim the scallions and drain them. The 500g scallion recipe can be made without pre-salting. Apply the seasoning to the white parts first. Keep the recipe that first salts the scallions in fish sauce separate.

The measurements are based on a post dated November 14, 2023, and a recipe revised on October 1, 2026.

Ingredients and tools

If this is your first time making it, choose a recipe that gives the scallion amount by weight. The 500g recipe below is a cooking record by 포남댁, a contributor to 만개의레시피. It is not a single standardized recipe, so use it as a starting point and adjust it to your taste.

• Main ingredient: 500g scallions
• Seasoning: red pepper powder, onion, pear juice, garlic, anchovy fish sauce, salted shrimp, plum extract, ground ginger
• Tools: scale, measuring spoons, strainer, large bowl, knife, blender, storage container

How to prepare scallions for scallion kimchi

First remove wilted parts and any outer skin with soil on it. After washing the scallions, drain them in a strainer. Too much water left from washing can thin the prepared seasoning.

1. Cut off the root tips and remove yellowed, wilted leaves.
2. Peel away any dirty outer skin from the white parts.
3. Rinse the soil from between the white parts and the leaves under running water.
4. As you wash, remove any other damaged outer leaves you find.
5. Drain the scallions in a strainer, then measure out the amount to season.

Scallion kimchi seasoning for 500g

The measurements below are for a recipe without a separate pre-salting step. There is no step for adding glutinous rice paste, either. The ingredient list and instructions in the original give different amounts of garlic, so both are shown separately.

According to the site's measurement guide, 1 tablespoon is 15mL. A teaspoon is 5mL. These are units of volume, not the weight of a powder.

You can prepare 4 cloves of garlic if you follow the ingredient list. The instructions, however, say 3 cloves. Recording which amount you chose will make it easier to adjust the next batch.

How to season and pack the scallions without pre-salting

Apply the seasoning directly to the drained scallions. This method does not include a step for pre-salting them in fish sauce. It uses different amounts of seasoning on the white parts and the green leaves.

1. Put the seasonings listed in the table into a bowl.
2. Blend the onion and garlic, then mix them into the seasoning.
3. Take a few scallions at a time and coat the white parts generously with seasoning.
4. Lightly coat the green leaves with the remaining seasoning.
5. Place the seasoned scallions neatly in a clean container.
6. Season and pack the remaining scallions the same way, layering them neatly.

There is no need to massage the green leaves for as long as the white parts. Fold the leaves gently to fit the length of the container. Tying them tightly is not a required step.

Comparing pre-salting in fish sauce with seasoning directly

The main difference between the two methods is when the fish sauce is added. 제시카-라이프's cooking record salts the white parts first, then uses that same fish sauce in the seasoning.

The remaining seasonings for the half-bunch recipe are listed below. The original's spoon measurements are kept distinct. They have not been converted to mL because the size of the measuring spoons could not be confirmed.

If you choose this method, take care not to add the fish sauce twice. The original uses the fish sauce from the pre-salting step. It does not call for a separate addition of fish sauce.

1. Pour sand lance fish sauce over the white parts of the trimmed scallions to salt them.
2. After about 30 minutes, turn them so the white parts make even contact with the fish sauce.
3. Mix the remaining seasonings into the fish sauce used for pre-salting.
4. Take 5~6 scallions at a time, coat them with seasoning, and place them in a container.

The 30 minutes given in the original is the point at which to turn the scallions. It is not a specified total pre-salting time. Without a fish sauce amount, it is difficult to reproduce the same saltiness exactly.

Example calculation for a half batch

Halving the 500g recipe gives you 250g scallions. Divide the other ingredients by the same proportion. The amounts below are calculated by halving the original recipe.

Do not apply this calculation to the half-bunch recipe. The actual weight of half a bunch has not been confirmed. First check whether the scallion weights are comparable.

Record measurements to make the same recipe again

Recording when you weighed the ingredients will make the next batch easier. The 500g recipe does not clearly distinguish between the weight before and after trimming. Do not assume that one bunch has a fixed weight.

If you change the fish sauce, record the product name too. You cannot assume that different products are equally salty at the same volume. The heat level of the red pepper powder is also worth noting for future adjustments.

Common mistakes and adjustments to taste

Start by keeping the seasonings from different recipes separate. Make the recipe you chose first, then adjust it while recording which ingredients and amounts you change.

Leaving out glutinous rice paste is not the same as leaving out all liquids. The 500g recipe includes pear juice and fish sauce, among other ingredients. If you choose the recipe without paste, follow that recipe's ingredients.

What to check when fermenting and storing

The two home recipes do not establish a common number of days for fermentation. The rate varies with room temperature and the condition of the scallions. Do not set an arbitrary fixed time to leave the kimchi at room temperature.

• Close the lid and refrigerate the finished kimchi.
• Use clean tongs or chopsticks when taking some out.
• Write the date you made it on the container.
• Do not assume one storage period applies to all homemade kimchi.

For public-agency cooking information, check the food menu on 농촌진흥청 농사로. Its 이달의 식재료 section has information related to scallion kimchi. When consulting the agency's guidance, check ingredient weights and storage conditions as well.

Adjusting sweetness in a home recipe is a matter of taste. Do not treat that choice as a public agency's storage standard. Both recipes reviewed here are personal cooking records.