pa-kimchi

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{{Infobox food

| name = Pa-kimchi

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| alternate_name = Scallion kimchi

| country = Korea

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| type = Kimchi

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| main_ingredient = Scallion

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| serving_size = 100 g

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{{Infobox Korean name

| title = Korean name

| hangul = 파김치

| rr = pa-gimchi

| mr = p'a-gimch'i

| koreanipa = {{IPA|ko|pʰa.ɡim.tɕʰi|}}

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Pa-kimchi ({{Korean|hangul=파김치|labels=no}}), 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 ({{langx|ko|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.[http://terms.naver.com/entry.nhn?docId=1624557&cid=48165&categoryId=48210 Pa kimchi] at Naver Encyclopedia

South Koreans add either fermented anchovies or fermented brine shrimp (saeujeot), depending on the region.