''Pa-kimchi'' (), also known as green onion kimchi or

scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

kimchi, is a type of

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

that Koreans usually eat for ''

banchan ''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulg ...

'' (traditional side dishes) and is most popular in Jeolla Province. ''Pa-kimchi'' uses medium-thick green onions known as '' jjokpa'' (), 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.Pa kimchi
at Naver

Encyclopedia An encyclopedia is a reference work or compendium providing summaries of knowledge, either general or special, in a particular field or discipline. Encyclopedias are divided into article (publishing), articles or entries that are arranged Alp ...

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

Nutrition

References

{{Kimchi Kimchi Scallion dishes

Nutrition

See also

References