Korean
Korean - Banchan
Pa Kimchi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 3 bunches thin spring onions (jjokpa), trimmed
- • 1/4 cup coarse sea salt
- • 3 tbsp gochugaru (Korean chili flakes)
- • 5 cloves garlic, minced
- • 1 tbsp finely grated ginger
- • 2 tbsp fish sauce
- • 1 tsp sugar
- • 1 tbsp toasted sesame seeds
- • 2 cups water
Preparation Steps
1
Phase 1
Dissolve the coarse salt in water, soak the whole spring onions for 30 minutes, turning once, then rinse and drain.
2
Phase 2
Combine gochugaru, garlic, ginger, fish sauce, and sugar into a thick paste.
3
Phase 3
Rub the paste over each spring onion by hand, working it into the white sections.
4
Phase 4
Fold the spring onions into 5cm bundles and pack them into an airtight container.
5
Phase 5
Rest at room temperature for 12-24 hours, then refrigerate.
6
Phase 6
Serve cold, snipped into bite lengths and sprinkled with sesame seeds.