Pa Kimchi (Green Onion Kimchi)
Eun Ae Emily
- 2lbs Green onion
- 1/2Korean pear
- 1/4cup Water
- 1tbl Sajeot (salty fermented shrimp)
- 1tsp Ginger
- 6cloves Garlic
- 1tbl Sugar
- 1cup Gochugaru (Korean coarse red pepper flakes)
- 2 1/4cup Water
- 1/3cup Glutinous rice flour
- 1/2cup Fish sauce
Wash 2 lbs Green onion. Trim off roots then cut in half. Set aside for later.
Cut 1/2 Korean pear. Peel and cut in smaller pieces then add to a blender or food processor.
Add 1/4 cup Water to your blender or food processor.
Add 1 tbl Sajeot (salty fermented shrimp) to your blender/food processor. Blend until smooth.
Mince 1 tsp Ginger.
Mince 6 cloves Garlic.
Add 1 tbl Sugar.
Add 1 cup Gochugaru (Korean coarse red pepper flakes)
Add your blender Korean pear mixture and mix until thoroughly combined.
Add 1/3 cup Glutinous rice flour and 2 1/4 cup Water to a small saucepan. Whisk constantly on high heat for 3 minutes. You’ll know it’s ready when the mixture turns clear.
Add your glutinous rice flour mix to your gochugaru mixture in small batches, stirring well each time. Once you have achieved the consistency that you want (think: thick paste) you can stop.
Add 1/2 cup Fish sauce to your green onions. Toss well.
Add your red sauce to your green onions. Mix by hand to ensure you are coating each and every piece of green onion.
Add your pa kimchi to an airtight container. As you’re adding your kimchi, press down periodically to make sure there aren’t any air pockets or bubbles. Let your kimchi ferment for 2 days at room temperature before refrigerating.