How to Make Pa-kimchi: Baek Jong-won's Recipe and the Sumi's Side Dishes Recipe

During the 2019 kimchi-making season, recipes for cabbage kimchi and autumn radish kimchi are gaining popularity. In particular, pa-kimchi (green onion kimchi) is a type of kimchi loved by people of all ages due to its unique crunchy texture. There are various ways to make delicious pa-kimchi, such as Baek Jong-won's method and Kim Su-mi's recipe from 'Sumi's Side Dishes.' Here, we compare Baek Jong-won's and Kim Su-mi's best recipes for delicious pa-kimchi.

Baek Jong-won's Pa-kimchi Recipe

Ingredients: 1 bunch of jjokpa green onions, 2/3 cup fish sauce, 3 tbsp minced garlic, 3 tbsp saeujeot (salted fermented shrimp), 2 tbsp sugar, 2 cups red chili powder, 3 tbsp sesame seeds, 2 tbsp flour, 2 cups water, etc.

1. Wash the prepared jjokpa green onions thoroughly and drain the water.

2. Evenly pour 2/3 cup of anchovy fish sauce over the root ends of the green onions and let them cure for about 15 minutes, turning them over to coat both sides.

3. While the jjokpa green onions are marinating, boil 2 cups of water and 2 tbsp of flour, stirring constantly to prevent sticking.

4. Mix 3 tbsp minced garlic, 3 tbsp saeujeot (salted fermented shrimp), 2 tbsp sugar, and 2 cups red chili powder into the cooled flour paste.

5. Apply the prepared seasoning, focusing mainly on the roots of the green onions.

6. Finally, sprinkle with 3 tbsp of sesame seeds to complete Baek Jong-won's pa-kimchi, a dish for Ip-dong in 2019.

Sumi's Side Dishes: How to Make Delicious Jjokpa Green Onion Kimchi

Ingredients: jjokpa green onions, red chili powder, minced garlic, minced ginger, yukjeot (a type of salted fermented shrimp), sugar, anchovy fish sauce, fish soy sauce, plum extract, sesame seeds, etc.

1. Make 300g of glutinous rice paste and let it cool.

2. Put the cooled glutinous rice paste in a bowl and add 350g red chili powder, 1/2 handful of garlic, 1/2 tbsp minced ginger, 25g finely minced yukjeot (a type of salted fermented shrimp), and 2 handfuls of sesame seeds.

3. Add half a small bowl each of anchovy fish sauce, fish soy sauce, and plum extract, then add 1 tbsp of sugar.

4. Mix all the seasonings. If the seasoning is too thick, add 10 tbsp of water and mix again.

5. Cut the jjokpa green onions into bite-sized pieces, then hold them in groups of four and spread the seasoning with a brushing motion from the bulb ends along the stalks.

6. Hold the base of the seasoned green onions, roll and twist the stems, and place them in a kimchi container.

7. Mix the remaining seasoning with water to make kimchi liquid, pour it over the green onion kimchi, and sprinkle with sesame seeds.