Kimchi Green Onion (Pa Kimchi)


Ingredients

  • 1 pound thin scallions 
  • 4 tablespoons gochugaru, (korean red chilli pepper flakes)
  • 4 tablespoons fish sauce
  • 2 teaspoons sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 1 small dried or half-dried squid body (about 3 ounce), mareun ojingeo - optional or fermented shimp or dried shrimp or I used dried shrimp powder

Instructions

  • 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.DSC 2534 e1520223091838 - Pa Kimchi (Green Onion Kimchi)
  • Mix all the seasoning ingredients in a bowl.DSC 2665 e1520223247631 - Pa Kimchi (Green Onion Kimchi)
  • 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.DSC 2702 e1520280012826 - Pa Kimchi (Green Onion Kimchi)
  • In a large bowl, gently rub the seasoning mixture all over the green onions and the optional squid to evenly coat them.DSC 2550 e1520223309907 - Pa Kimchi (Green Onion Kimchi)
  • 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.DSC 2675 e1520223265381 - Pa Kimchi (Green Onion Kimchi)
  • 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.


 

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