Seonkyoung Longest's Pa Kimchi
Traditional pa kimchi that highlights the sharpness of scallions with a special seasoning made by blending garlic, ginger, fish sauce, and cold rice
Ingredients needed 6 servings
Recipe
Cooking tips
- Adding cold rice to the seasoning and blending it helps natural fermentation without the extra step of making a separate starch paste.
- Mix the gochugaru into the seasoning after blending, not in the blender, to maintain a fine color and texture.
- Tying the scallions into bundles prevents the kimchi strands from tangling when you take them out, making it more convenient.
Recommended for
- Those who want to easily make deeply flavored pa kimchi using cold rice instead of starch paste.
- Those looking for a traditional kimchi recipe with a sharp, savory taste.
- Those who want to make a side dish that pairs well with ramyun or meat dishes.
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