Photograph of the finished Pa kimchi

Korea · Kimchi hành lá

Pa kimchi

45 min Hands-on time + 24 hr 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spring onion Spring onion 1.3 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.8 oz
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 1.1 oz
  • Photograph of Glutinous rice flour Glutinous rice flour 1.1 oz
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Garlic Garlic 0.8 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.3 oz

Method

  1. 1 Wash the scallions thoroughly, cut off the roots, and let them drain completely.
  2. 2 Soak the white part of the stem in fish sauce for 30 minutes to soften it, turning it occasionally.
  3. 3 Cook glutinous rice flour with water until it forms a thin paste, then let it cool completely.
  4. 4 Mix glutinous rice paste with Korean chili powder, shrimp paste, garlic, ginger, and sugar to make kimchi sauce.
  5. 5 Spread the sauce on each onion, roll them up, and arrange them in a jar.
  6. 6 Let it ferment at room temperature for one day, then transfer it to the refrigerator for slow fermentation.
Start cooking