Pa-kimchi (), also known as green onion kimchi or
scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, c ...
kimchi, is one of types of
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
that Koreans usually eat for
banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...
(traditional side dishes) and is most popular in
Jeolla-do
Jeolla Province (, ) was one of the historical Eight Provinces of Korea during the Kingdom of Joseon in today Southwestern Korea. It consisted of the modern South Korean provinces of North Jeolla Province, North Jeolla, South Jeolla Province, Sou ...
. Pa Kimchi uses medium-thick green onions known as ''
jjokpa
The tree onion (''Allium'' × ''proliferum'') is a perennial plant similar to the common onion (''A. cepa''), but with a cluster of bulblets where a normal onion would have flowers. Tree onions are also known as topsetting onions, walking ...
'' ( ko, 쪽파), which are fermented to maturity in powdered red pepper ''
gochutgaru
Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...
'', garlic, ginger and seasoned with
myeolchi jeot
''Myeolchi-jeot'' () or salted anchovies is a variety of ''jeotgal'' (salted seafood), made by salting and fermenting anchovies.
* Along with ''saeu-jeot'' (salted shrimps), it is one of the most commonly consumed ''jeotgal'' in Korean cuisine. ...
(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 types 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
''Saeu-jeot''
* () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with ''myeolchi-jeot'' (멸치젓, salted anchovy ''jeot'') in South Korea. The name c ...
''), 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.
Ingredients
Scallions (thin and soft), red-hot pepper powder, minced garlic, minced ginger, salted anchovies, and agave syrup or other sugar (essential to fermentation)
Variations of Pa Kimchi
Pa-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 containing Pa Kimchi and squid, add a cup of water, 2 eggs 3. Mix and add more water if necessary then fry.
Health
Green onions are commonly used as a medicine to treat viral infections, flu, and the common cold.
Nutritional composition of Pa Kimchi
at Naver Encyclopedia
See also
* List of onion dishes
This list consists of notable dishes and foods in which onion is used as a primary ingredient. Onions are widely used in cooking. They are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed or eaten raw.
Onion ...
References
{{kimchi
Kimchi
Scallion dishes