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Pa-kimchi

From Wikipedia, the free encyclopedia

Pa-kimchi
Alternative namesScallion kimchi
TypeKimchi
Place of originKorea
Main ingredientsScallion
Korean name
Hangul
파김치
Revised Romanizationpa-gimchi
McCune–Reischauerp'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.

Nutritional composition

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Nutrients per 100g Nutrients per 100g Nutrients per 100g Nutrients per 100g
Carbohydrate 4.5g Protein 1.5g glucose 0.5g Potassium 163.67 mg
Fat 0.6g Dietary Fiber 1.8g fructose 0.5g Calcium 5 mg
Vitamin B1 0.09 mg Vitamin B2 0.08 mg lactose 0.0g Iron 5.1 mg
Niacin 1.25 mg Vitamin C 0.00 mg maltose 0.1g Phosphorus 26.75 mg
Retinol 0.0 mg Beta-carotene 764.22 mg Sugar 1.1g Saturated fat 0.1g
Cholesterol 2.17 mg Sucrose 0.0g Sodium 408.05 mg Trans fat 0,0g

See also

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References

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