Pa-kimchi (), 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 Province. Pa-kimchi uses medium-thick green onions known as jjokpa (), 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.Pa kimchi at Naver Encyclopedia
South Koreans add either fermented anchovies or fermented brine shrimp (saeujeot), depending on the region.
Nutrition
+Nutrition at Naver Encyclopedia 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
List of onion dishes
References