Genomic evidence has conclusively shown that they are a diploid hybrid of the shallot and the Welsh onion (A. fistulosum).

They may bend down under the weight of the new growth and take root some distance from the parent plant, giving rise to the name "walking onion".

[5] Young plants may be used as scallions in the spring, and the bulblets may be used in cooking similarly to regular onions, or preserved by pickling.

Considered a specialty of the Hiroshima Prefecture, it is used in local cooking similar to other scallions.

Unlike daepa and silpa, which are usually used as a spice, herb, or garnish, jjokpa is often used as the main ingredient of various scallion dishes in Korean cuisine.