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Pa Kimchi
''Pa Kimchi'' (Hangul: 파김치), also known as green onion kimchi or scallion kimchi, is one of types of Kimchi that Koreans usually eat for banchan (Korean side dish) and is most popular in Jeolla-do. Pa Kimchi uses medium thick green onions also known as chokpa (Hangul: 쪽파), which are fermented to maturity in red hot pepper powder, garlic, ginger and seasoned with lots of myeolchi jeot (salted anchovies). It is known for its hot spicy taste. 〔(Pa kimchi ) at Naver Encyclopedia〕 Green onions with large white sections is appropriate in making different kinds of kimchi due to their high sweetness.
Among over 100 different kinds of Kimchi in Korea, Pa Kimchi is considered to be the easiest recipe to make. Also, it becomes 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, depending on the region. This is similar to other parts of Asia such as the Chinese using fish sauce to enhance the taste of their food.
== Ingredients ==
Scallions (thin and soft), red hot pepper powder, minced garlic, minced ginger, salted anchovies, and agave syrup 〔() at Beyond Kimchee〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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