1Tbspsweet rice flourall-purpose flour can be substituted
¾cup (200 ml)water
1 ½Tbspminced garlic
1 ½Tbspsaewoo jeotsalted fermented shrimp
¾cup (12 Tbsp)Korean chili flakesgochugaru
Clean the pa (green onions). Remove the brown roots and any of the tough outer skin near the root. Snip off any of the wilted green ends. Wash well and drain off all the water.
Place the green onions in a large bowl. Pour the anchovy fish sauce on the ends (white part of the green onion. Soak in the fish sauce for about 30 minutes. Turn them around every 10 minutes so the white part is soaked in the fish sauce evenly.*This is because the white parts are thicker than the green stems.
Make the sweet rice flour paste. In a small pot on medium heat, whisk in the sweet flour rice and water. Allow the mixture to cook until it begins to bubble. Then continuously stir for about 1 minute. Remove from heat and cool.*The mixture should be like “pul” which directly translates to “glue”.
Kimchi Sauce. Add all the ingredients into a medium sized bowl. Add in the cooled sweet rice flour paste. Mix well.
Once the green onions are done soaking in the anchovy fish sauce, pour the remaining anchovy fish sauce into the kimchi sauce bowl. Mix well.
Spread the kimchi sauce on to the roots first and then spread them into the green parts. Repeat for all of the pa.*I recommend wearing a plastic glove. Grab a couple pa and rub the kimchi sauce on.
Place into an airtight tupperware or jar. Leave out in room temperature for a day. Refrigerate for about 3-4 days to allow the pa ferment.
Measurements: I recommend using ml or g measurements where possible since this is a translation from a Korean based recipe. In the metric system, 1 cup is 200 ml. For weight, grams is preferred for accuracy. Type of Green Onion: I was able to find thin green onions which are perfect for pa kimchi. If you have to use standard green onions which can be thicker around the white part, some people recommend the white part in half. This is optional!
Pa Kimchi (Green Onion Kimchi) - Baek Jong Won https://www.chopsticksandflour.com/pa-kimchi-green-onion-kimchi-baek-jong-won/