Pa-kimchi

Pa-kimchi, also known as green onion or scallion kimchi, is a cherished dish in Korea, particularly in the Jeolla-do region. This variety of kimchi is crafted from medium-thick green onions called jjokpa, which are fermented in a rich blend of powdered red pepper (gochutgaru), garlic, ginger, and myeolchi jeot (fermented anchovy sauce). Renowned for its spicy kick, Pa-kimchi is often enjoyed as a side dish (banchan). The optimal green onions for this kimchi possess substantial white sections, contributing a natural sweetness to the dish.

In Korea, there are over 100 different types of kimchi, but Pa-kimchi stands out as one of the simplest to prepare. Its flavor deepens and becomes more complex the longer it ferments. In some parts of South Korea, fermented anchovies or brine shrimp (saeujeot) are added to Pa-kimchi to enhance its taste, similar to the use of fish sauce in other Asian cuisines.

The basic ingredients for Pa-kimchi include scallions, red pepper powder, minced garlic, minced ginger, salted anchovies, and agave syrup. There are also delightful variations, such as Pa-kimchi pancakes, which combine the kimchi with flour, eggs, and squid for a delicious twist.

Green onions, the star ingredient in Pa-kimchi, are known for their medicinal properties. They are used to treat viral infections, the flu, and colds, and they can aid in gastrointestinal health and metabolism regulation.

While the nutritional specifics of Pa-kimchi weren't fully detailed, it's safe to say that this kimchi offers numerous health benefits thanks to its ingredients and the fermentation process.