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== <big>Pa Kimchi</big> == |
== <big>Pa Kimchi</big> == |
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'''''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. |
'''''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. |
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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. |
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. |
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== Ingredients == |
== Ingredients == |
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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> |
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> |
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== Health == |
== Health == |
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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 |
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 |
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Revision as of 22:54, 26 October 2015
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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 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
Scallion(thin and soft) , red hot pepper powder, minced garlic, minced ginger, salted anchovies, and agave syrup [2]
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 [3]
| 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 Beyond Kimchee
- ^ [2] at Naver Encyclopedia