Pa Kimchi (Green Onion Kimchi)

Method6 steps

1. 1

   Step 1: Clean the green onions by removing the root part and any tough/brown outer skins. Wash them thoroughly a couple of times. Shake off excess water, and drain well.

   Uses 1 lb thin scallions (silpa or jjokpa) · Water as needed to wash scallions

2. 2

   Step 2: Mix all the seasoning ingredients in a bowl.

   Uses 4 tablespoons gochugaru, (고추가루, red chilli pepper flakes) · 4 tablespoons myulchi aekjeot (멸치액젓, fish sauce) · 2 teaspoons sugar · 1 tablespoon minced garlic · 1 teaspoon grated ginger

3. 3

   Step 3: If using the optional dried squid, cut the dried squid into about 2-inch long thin strips. Soak in water until slightly softened if very dry and hard, but this is generally not necessary.

   Uses 1 small dried or half-dried squid body, about 3 oz, optional · Water as needed to soften optional dried squid, only if hard

4. 4

   Step 4: In a large bowl, gently rub the seasoning mixture all over the green onions and the optional squid to evenly coat them.

   Uses Washed drained scallions · Prepared seasoning · Prepared optional squid strips

5. 5

   Step 5: Hold a couple of green onions together, and fold them before arranging in an airtight container to store. Another option is to tie them together by wrapping the other end of the green onion around the white part, making a circle in the middle, and then running the leafy part through the circle.

   Uses Seasoned scallions and optional squid

6. 6

   Step 6: Keep it at room temperature for a day, and then refrigerate. Pa kimchi can be eaten right away, but the flavor develops as it ferments over 2 to 3 weeks in the fridge. Run a knife (or a pair of kitchen scissors) through the folded or tied green onions a couple of times to serve.

   Uses Packed scallion kimchi