| Alternative names | Scallion kimchi |
|---|---|
| Type | Kimchi |
| Place of origin | Korea |
| Main ingredients | Scallion |
| Korean name | |
| Hangul | 파김치 |
|---|---|
| Revised Romanization | pa-gimchi |
| McCune–Reischauer | p'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.
| 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 |
- ^ Pa kimchi at Naver Encyclopedia
- ^ [1] at Naver Encyclopedia
| Alternative names | Scallion kimchi |
|---|---|
| Type | Kimchi |
| Place of origin | Korea |
| Main ingredients | Scallion |
| Korean name | |
| Hangul | 파김치 |
|---|---|
| Revised Romanization | pa-gimchi |
| McCune–Reischauer | p'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.
| 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 |
- ^ Pa kimchi at Naver Encyclopedia
- ^ [1] at Naver Encyclopedia