Pa-kimchi (Green Onion Kimchi)
Pa-kimchi is made by coating green onions evenly in a spicy gochugaru sauce. Brush the sauce on carefully, starting from the white root ends, and let it sit for a few days for a sharp, savory scallion kimchi. It's a great side dish alongside freshly cooked rice or grilled meat.
Ingredients
Ingredients
- Green onion (scallion)1 bunch
Seasoning
- Red chili powder15 tbsp
- Anchovy fish sauce15 tbsp
- Water10 tbsp
- Minced garlic3 tbsp
- Sugar2.5 tbsp
Directions
- 1
Trim the roots off the green onions, rinse them well under running water, and drain thoroughly.
- 2
Mix 2.5 tbsp sugar, 15 tbsp red chili powder, 10 tbsp water, 15 tbsp anchovy fish sauce, and 3 tbsp minced garlic to make the sauce.
- 3
Lay the green onions on a tray a few at a time and spread the sauce evenly over them. Coat the white root ends more thoroughly so the flavor soaks in well.
- 4
Roll them up into bite-sized coils or simply layer them in a container, pressing down gently as you go.
Tips
If the white root ends of the green onions are thick, split them into similar sizes so the sauce soaks in evenly and tastes even better.