Pa-kimchi facts for kids
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| Alternative names | Scallion kimchi |
|---|---|
| Type | Kimchi |
| Place of origin | Korea |
| Main ingredients | Scallion |
| Korean name | |
| Hangul |
파김치
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|---|---|
| Revised Romanization | pa-gimchi |
| McCune–Reischauer | p'a-kimch'i |
| IPA | [pʰa.ɡim.tɕʰi] |
Pa-kimchi (Hangul: 파김치), also known as green onion kimchi or scallion kimchi, is a popular type of Kimchi from Korea. Koreans usually eat it as a banchan, which means it's a small, tasty side dish served with a main meal. It's especially popular in the Jeolla-do region of Korea.
Pa-kimchi is made using medium-thick green onions called jjokpa (Korean: 쪽파). These green onions are fermented, meaning they are left to ripen over time. They are seasoned with spicy red pepper powder, garlic, ginger, and a special sauce made from salted anchovies called myeolchi jeot. This gives Pa-kimchi its famous hot and spicy taste.
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What is Pa-kimchi?
Pa-kimchi is one of many different kinds of kimchi found in Korea. There are over 100 types of kimchi, but Pa-kimchi is known for being one of the easiest to make. It gets even more delicious as it ripens, developing a deeper flavor.
The green onions used for Pa-kimchi are chosen carefully. Those with large, white sections are preferred because they are sweeter. This natural sweetness helps balance the spicy and savory flavors of the kimchi.
Special Ingredients
To make Pa-kimchi, people in South Korea often add special ingredients to help with the fermentation and flavor. They might use either fermented anchovies (myeolchi jeot) or fermented brine shrimp (saeujeot). The choice often depends on the specific region in Korea.
Using these fermented seafood ingredients is a common practice in many Asian cuisines. For example, in China, fish sauce is often used to add a rich, savory taste to dishes. These ingredients help to create the unique and complex flavors that make Pa-kimchi so special.
How Pa-kimchi is Made
Making Pa-kimchi involves a few key steps and ingredients. The main ingredient is, of course, scallions. For the best taste, thin and soft scallions are usually chosen.
Key Ingredients for Pa-kimchi
The basic ingredients for Pa-kimchi include:
- Scallions (green onions)
- Red-hot pepper powder (called gochutgaru)
- Minced garlic
- Minced ginger
- Salted anchovies (myeolchi jeot)
- A sweetener like agave syrup or other sugar. This sugar is very important because it helps the fermentation process.
These ingredients are mixed together with the scallions. Over time, the mixture ferments, which means good bacteria grow and change the flavors. This process gives Pa-kimchi its unique tangy, spicy, and savory taste.
Pa-kimchi Pancake
Sometimes, Pa-kimchi is used to make other delicious dishes. One popular variation is the Pa-kimchi Pancake (Hangul: 파김치전)). This is a savory pancake that uses leftover Pa-kimchi.
To make a Pa-kimchi Pancake, you would typically:
- Slice some Pa-kimchi and sometimes squid into smaller, easy-to-eat pieces.
- Mix them in a bowl with flour, water, and eggs.
- Then, you fry the mixture like a regular pancake until it's golden and crispy.
This is a great way to enjoy the unique flavors of Pa-kimchi in a different form.
