Pa-kimchi
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| Alternative names | Scallion kimchi |
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| Type | Kimchi |
| Place of origin | Korea |
| Main ingredients | Scallion |
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| Korean name | |
| Hangul | 파김치 |
|---|---|
| Revised Romanization | pa-gimchi |
| McCune–Reischauer | p'a-kimch'i |
| IPA | [pʰa.ɡim.tɕʰi] |
Pa-kimchi (파김치), also known as green onion kimchi or scallion kimchi, is one of types of Kimchi that Koreans usually eat for banchan (traditional side dishes) and is most popular in Jeolla-do. Pa Kimchi uses medium thick green onions known as jjokpa(Korean: 쪽파), which are fermented to maturity in powdered red pepper gochutgaru, garlic, ginger and seasoned with lots of myeolchi jeot (salted anchovies). It is known for its hot spicy taste. Green onions with large white sections is appropriate in making different kinds of kimchi due to their high sweetness.
Among over 100 different kinds of Kimchi in Korea, Pa Kimchi is considered to be the easiest recipe to make. Also, it becomes flavorful when it is ripened. South Koreans also add either fermented anchovies or fermented brine shrimp (saeujeot), depending on the region. This is similar to other parts of Asia such as the Chinese using fish sauce to enhance the taste of their food.
Scallions (thin and soft), red hot pepper powder, minced garlic, minced ginger, salted anchovies, and agave syrup
Kimchi Pancake (Hangul: 파김치전)
Ingredients: portion of Pa Kimchi, Flour, eggs and squid
How to make: 1. Slice portion of Pa Kimchi and squid to a convenient size 2. In a mixing bowl that contains Pa Kimchi and squid, add a cup of water, 2 eggs 3. Mix and add more water if necessary then fry
Green onions are commonly used as a medicine to treat viral infections, flu, and the common cold. It is beneficial in relieving gastrointestinal problems and it is good for regulating metabolism.
Nutritional composition of Pa Kimchi
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Wikipedia