Jump to content

Pa-kimchi: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous edit
Content deleted Content added
VisualWikitext
Minjiwoo (talk | contribs)
127 edits
No edit summary
Monkbot (talk | contribs)
Bots
3,695,952 edits
m Task 20: replace {lang-??} templates with {langx|??} ‹See Tfd› (Replaced 1);
 
(51 intermediate revisions by 30 users not shown)
Line 1: Line 1:
{{Italic title}}
{{Infobox food
| name = ''Pa-kimchi''
| image =
| caption =
| alternate_name = Scallion kimchi
| country = [[Korea]]
| region =
| national_cuisine =
| creator = <!-- or | creators = -->
| year =
| mintime =
| maxtime =
| type = [[Kimchi]]
| course =
| served =
| main_ingredient = [[Allium × proliferum|Scallion]]
| minor_ingredient =
| variations =
| serving_size = 100 g
| calories =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| similar_dish =
| other =
}}
{{Infobox Korean name
| title = Korean name
| hangul = {{lang|ko|파김치}}
| hanja =
| rr = pa-gimchi
| mr = p'a-kimch'i
| koreanipa = {{IPA|ko|pʰa.ɡim.tɕʰi|}}
}}


⚫
'''''Pa-kimchi''''' ({{Korean|hangul=파김치|labels=no}}), also known as green onion kimchi or [[scallion]] kimchi, is a type 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 ''[[Allium × proliferum|jjokpa]]'' ({{langx|ko|쪽파}}), which are fermented to maturity in powdered red pepper ''[[gochutgaru]]'', garlic, ginger and seasoned with [[myeolchi jeot]] (salted anchovies). It is known for its hot spicy taste.<ref>[http://terms.naver.com/entry.nhn?docId=1624557&cid=48165&categoryId=48210 Pa kimchi] at Naver [[Encyclopedia]]</ref>
{{student sandbox}}
== <big>Pa Kimchi</big> ==
[[File:Pa_Kimchi,_파김치.jpg|thumb|right|insert a caption here]]
⚫
'''''Pa Kimchi''''' (Hangul: 파김치), also known as green onion kimchi or [[scallion]] kimchi, most popular in [[Jeolla-do]], is one of types of [[Kimchi]] that Korean usually eat for [[banchan]] (Korean side dish). The pa kimchi is a fermented matured in red hot pepper powder, garlic, ginger and seasoned with lots of [[myeolchi jeot]] (salted anchovies) known for its hot spicy taste, which is made of medium thick green onions also known as chokpa(Hangul: 쪽파). <ref>[http://terms.naver.com/entry.nhn?docId=1624557&cid=48165&categoryId=48210 Pa kimchi] at Naver [[Encyclopedia]]</ref> A green onion with a large white part is an appropriate to make for different kinds of kimchi due to its high sweetness.


South Koreans add either fermented anchovies or fermented brine shrimp (''[[saeujeot]]''), depending on the region.
Among over 100 different kinds of Kimchi in Korea, Pa Kimchi is considered as the easiest recipe to make. Also, it gets more flavorful when it is ripened. The primary flavor used in making Korean vegetable dish is [[gochutgaru]] (powdered red pepper). South Koreans also add either fermented anchovies, or [[saeujeot]], which is fermented brine shrimp, depends on regions. This is the same way as other parts of Asia such as Chinese use fish sauce for taste of food.


== Ingredients ==
== Nutritional composition ==
⚫
<ref>[http://terms.naver.com/entry.nhn?docId=2110110&cid=48160&categoryId=48160] at Naver [[Encyclopedia]]</ref>
Scallion(thin and soft) , red hot pepper powder, minced garlic, minced ginger, salted anchovies, and agave syrup <ref>[http://www.beyondkimchee.com/green-onion-kimchi/] at Beyond Kimchee</ref>

== Health ==
Green onions are commonly used as a medicine to treat viral infections, flu and for common cold. It is beneficial in relieving gastrointestinal problems and

it is good for regulating metabolism.



⚫
'''Nutritional composition of pa kimchi''' <ref>[http://terms.naver.com/entry.nhn?docId=2110110&cid=48160&categoryId=48160] at Naver [[Encyclopedia]]</ref>
{| class="wikitable"
{| class="wikitable"
|-
|-
! Nutrients !! per 100g !!Nutrients!! per 100g !!Nutrients !! per 100g !!Nutrients !! per 100g
! Nutrients !! per 100g !!Nutrients!! per 100g !!Nutrients !! per 100g !!Nutrients !! per 100g
|-
|-
| Carbohydrate || 4.5g || Protein || 1.5g || glucose || 0.5g || Potassium || 163.67mg
| Carbohydrate || 4.5g || Protein || 1.5g || glucose || 0.5g || Potassium || 163.67&nbsp;mg
|-
|-
| Fat || 0.6g || Dietary Fiber || 1.8g || fructose || 0.5g || Calcium || 5mg
| Fat || 0.6g || Dietary Fiber || 1.8g || fructose || 0.5g || Calcium || 5&nbsp;mg
|-
|-
| Vitamin B1 || 0.09mg || Vitamin B2 || 0.08mg || lactose || 0.0g || Iron || 5.1mg
| Vitamin B1 || 0.09&nbsp;mg || Vitamin B2 || 0.08&nbsp;mg || lactose || 0.0g || Iron || 5.1&nbsp;mg
|-
|-
| Niacin || 1.25mg || Vitamin C || 0.00mg || maltose || 0.1g || Phosphorus || 26.75mg
| Niacin || 1.25&nbsp;mg || Vitamin C || 0.00&nbsp;mg || maltose || 0.1g || Phosphorus || 26.75&nbsp;mg
|-
|-
| Retinol || 0.0mg || Beta-carotene || 764.22mg || Sugar || 1.1g || Saturated fat || 0.1g
| Retinol || 0.0&nbsp;mg || Beta-carotene || 764.22&nbsp;mg || Sugar || 1.1g || Saturated fat || 0.1g
|-
|-
| Cholesterol || 2.17mg || Sucrose || 0.0g || Sodium || 408.05mg ||Trans fat || 0,0g
| Cholesterol || 2.17&nbsp;mg || Sucrose || 0.0g || Sodium || 408.05&nbsp;mg || Trans fat || 0,0g
|}
|}

==See also==
{{Portal|Food}}
* [[List of onion dishes]]


== References ==
== References ==
<references/>
<references/>

{{Kimchi}}

[[Category:Kimchi]]
[[Category:Scallion dishes]]

Latest revision as of 17:15, 20 October 2024

Pa-kimchi
Alternative namesScallion kimchi
TypeKimchi
Place of originKorea
Main ingredientsScallion
Korean name
Hangul
파김치
Revised Romanizationpa-gimchi
McCune–Reischauerp'a-kimch'i
IPA[pʰa.ɡim.tɕʰi]

Pa-kimchi (파김치), also known as green onion kimchi or scallion kimchi, is a type 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 myeolchi jeot (salted anchovies). It is known for its hot spicy taste.[1]

South Koreans add either fermented anchovies or fermented brine shrimp (saeujeot), depending on the region.

Nutritional composition

[edit]

[2]

Nutrients per 100g Nutrients per 100g Nutrients per 100g Nutrients per 100g
Carbohydrate 4.5g Protein 1.5g glucose 0.5g Potassium 163.67 mg
Fat 0.6g Dietary Fiber 1.8g fructose 0.5g Calcium 5 mg
Vitamin B1 0.09 mg Vitamin B2 0.08 mg lactose 0.0g Iron 5.1 mg
Niacin 1.25 mg Vitamin C 0.00 mg maltose 0.1g Phosphorus 26.75 mg
Retinol 0.0 mg Beta-carotene 764.22 mg Sugar 1.1g Saturated fat 0.1g
Cholesterol 2.17 mg Sucrose 0.0g Sodium 408.05 mg Trans fat 0,0g

See also

[edit]

References

[edit]
  1. ^ Pa kimchi at Naver Encyclopedia
  2. ^ [1] at Naver Encyclopedia
Retrieved from "https://en.wikipedia.org/enwiki/w/index.php?title=Pa-kimchi&oldid=1252281613"