Easy Korean Spicy Green Onions (Pa Namul) – Asian Recipes At Home (2024)

FAQs

What is the difference between green onions and Korean green onions? ›

Korean dae-pa are larger than the green onions you are used to. They resemble thin leeks, except their green leaves are hollow and slightly slimy inside, like a scallion.

Pa-kimchi (파김치), also known as green onion kimchi or scallion kimchi, is a type of kimchi that Koreans usually eat for banchan (traditional side dishes) and is most popular in Jeolla-do.

Fresh chives have a similar delicate flavor and appearance (the 2 are related plants), so they are one of the best substitutes for green onions, whether it be for flavour or garnishing. Substitute in a 1:1 ratio.

The green part is milder in flavour than the white, you can use it as chives, raw in a salad, or added last to your dish, so it's not cooked too long and it preserves its flavour. The white part you should treat as an onion, here there's the most flavour.

In most recipes you'll be cooking that call for scallions or green onions, you'll use the white and the pale green portion of the onion just above the root. But the darker green leaves are a delicious garnish for everything from soups to casseroles without any cooking needed.

In Korean, the chili peppers are most often called gochu (고추), which means "chili pepper". Green ones are called put-gochu (풋고추), and red ones are called hong-gochu (홍고추).

In Chinese, scallions (AKA green onions) are often simply referred to as, cōng (葱).

Despite some confusion, recipes calling for scallions or green onions are referring to the same ingredient!

Freezing green onions doesn't require blanching. Just slice off the roots and leaf tips, wash and dry well, chop, and freeze. It's really that simple. Most cooks prefer to freeze the tops and bases separately.

Korean cuisine often features green onions, known as "pa" (파) in Korean, as a key ingredient to add flavor and freshness to various dishes.

What are Japanese green onions called? ›

"Negi" (Japanese long onions including spring onion, green spring onion, and baby scallion) are a variety of long, thin onions with a characteristic sharp spiciness.

Chives have an herbaceous, onion-y flavor and are generally the best substitute for scallions—especially in recipes that call for raw scallions. They're perfect for sprinkling!

Varieties vary greatly, but White Lisbon is widely grown; Crystal Wax, Ebenezer, Eclipse, Hishiko, Ishikura, Kincho, Sweet Spanish, Tokyo Long, White Globe, and White Portugal are among the many other varieties available for growers depending on region and market specifications.

Though onions of the Allium fistulosum species will only ever form scallions and green onions, any young onion can fall into those categories depending on the plant's age. The terms “scallion” and “green onion” refer mostly to the age of the plant.

Scallions. Also sometimes called bunching onions, scallions are probably the most common type of green onion found on the planet today, and in some parts of the world – as well as some parts of the United States (mostly the East Coast) – is what all green onions are called.