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Pa Kimchi

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). ^[1] A green onion with a large white part is an appropriate to make for different kinds of kimchi due to its high sweetness. 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 gochugaru (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

Scallion(thin and soft) , red hot pepper powder, minced garlic, minced ginger, salted anchovies, and agave syrup

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 ^[2]

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

References

^ Pa kimchi at Naver Encyclopedia
^ [1] at Naver Encyclopedia

[1] Pa kimchi at Naver Encyclopedia

[2] [1] at Naver Encyclopedia

[1]

[2]

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 == <big>Pa Kimchi</big> ==
 '''''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.
-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.
+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 [[gochugaru]] (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 ==