| Alternative names | Scallion kimchi |
|---|---|
| Type | Kimchi |
| Place of origin | Korea |
| Main ingredients | Scallion |
| Korean name | |
| Hangul | 파김치 |
|---|---|
| Revised Romanization | pa-gimchi |
| McCune–Reischauer | p'a-kimch'i |
| IPA | [pʰa.ɡim.tɕʰi] |
Pa-kimchi (파김치), also known as green onion kimchi or scallion kimchi, is a type of kimchi that Koreans usually eat for banchan (traditional side dishes) and is most popular in Jeolla-do. Pa-kimchi uses medium-thick green onions known as jjokpa (Korean: 쪽파), 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.[1]
South Koreans add either fermented anchovies or fermented brine shrimp (saeujeot), depending on the region.
- ^ Pa kimchi at Naver Encyclopedia
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