Pa Kimchi Recipe for 500g of Scallions: Prep and Seasoning
This guide explains how to season 500g of scallions without a separate salting step. It compares this with a home-style recipe that first salts the white parts in fish sauce and distinguishes differences in measurement units from differences in the figures given in the original text.
Remove any wilted leaves and outer skins from the scallions, then wash them under running water.
Drain the scallions in a strainer and check the amount you will use.
Check whether the recipe calls for a separate salting step, then measure the seasoning for your chosen recipe.
Apply the seasoning to the white parts of the scallions first, then lightly coat the green leaves.
Arrange the seasoned scallions neatly in a container and refrigerate.
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.
· Cut off the root tips and remove yellowed, wilted leaves.
· Peel away any dirty outer skin from the white parts.
· Rinse the soil from between the white parts and the leaves under running water.
· As you wash, remove any other damaged outer leaves you find.
· 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.
Ingredient | Amount for 500g scallions
Red pepper powder | 5 tablespoons
Onion | 1/4 onion
Pear juice | 30mL
Garlic | 4 cloves in the ingredient list, 3 cloves in the instructions
Anchovy fish sauce | 3 tablespoons
Salted shrimp | 1.5 tablespoons
Plum extract | 2 tablespoons
Ground ginger | 1 teaspoon
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.
· Put the seasonings listed in the table into a bowl.
· Blend the onion and garlic, then mix them into the seasoning.
· Take a few scallions at a time and coat the white parts generously with seasoning.
· Lightly coat the green leaves with the remaining seasoning.
· Place the seasoned scallions neatly in a clean container.
· 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.
Category | Salt the white parts first | No separate pre-salting
Source | 제시카-라이프 cooking record | 포남댁 on 만개의레시피
Scallion amount | About half a bunch of trimmed scallions | 500g scallions
Fish sauce | Sand lance fish sauce, amount not specified | 3 tablespoons anchovy fish sauce
Order of use | Salt the white parts, then reuse the fish sauce in the seasoning | Mix into the seasoning from the start
Glutinous rice paste | An example that added leftover kimchi seasoning | Not included
Measurement limitations | Scallion weight and fish sauce amount are unclear | Inconsistent garlic amounts
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.
Ingredient | Amount used for about half a bunch of scallions
Sugar | 1 spoonful
Garlic | 1 teaspoon
Salted shrimp | 2 teaspoons
Red pepper powder | About 3 spoonfuls
Sand lance fish sauce | The fish sauce used for pre-salting
Leftover kimchi seasoning | Amount added not specified
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.
· Pour sand lance fish sauce over the white parts of the trimmed scallions to salt them.
· After about 30 minutes, turn them so the white parts make even contact with the fish sauce.
· Mix the remaining seasonings into the fish sauce used for pre-salting.
· 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.
Ingredient | Amount for 250g scallions
Red pepper powder | 2.5 tablespoons
Onion | 1/8 onion
Pear juice | 15mL
Garlic | 2 cloves, based on the 4 cloves in the ingredient list
Anchovy fish sauce | 1.5 tablespoons
Salted shrimp | 0.75 tablespoon
Plum extract | 1 tablespoon
Ground ginger | 0.5 teaspoon
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.
What to record | Why to record it
Weight before and after trimming | To account for the roots and leaves discarded
How thoroughly the scallions were drained | To check for differences in concentration caused by water left from washing
Measuring tools used | To avoid confusing a household spoon with a measuring spoon
Type and amount of fish sauce | To have a basis for adjusting the seasoning next time
Number of garlic cloves | To record your choice given the difference in the original
Added ingredients | To distinguish the original recipe from adjustments made to taste
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.
Situation | What to check
Adding more fish sauce after pre-salting | The fish sauce used for pre-salting is part of the total seasoning
Adding both sugar and plum extract | Check whether you have combined two different recipes
Wanting less sweetness | Start by making small adjustments to the sweet ingredient in your chosen recipe
Having no glutinous rice paste | The 500g recipe can be made without it
Adding leftover kimchi seasoning | Account for the salted seafood and sweet ingredients already in it
Using large green onions instead of scallions | Their different thickness makes it difficult to use the same pre-salting time
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.
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