Kimchi, a fermented dish usually based on cabbage, radishes, green onions, or cucumber, is a staple of what country's food?
Pa-kimchi Pa-kimchi Pa-kimchi (), also known as green onion kimchi or scallion kimchi, is one of types 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"(), which are fermented to maturity in powdered red pepper "gochutgaru", garlic, ginger and seasoned with lots of myeolchi jeot (salted anchovies). It is known for its hot spicy taste. Green onions with large white sections is appropriate in making different kinds of kimchi due to their high sweetness. Among over 100 different kinds of Kimchi in Korea,
Dubu-kimchi a pan coated with cooking oil, then the kimchi, the green chili, the onions, and a drizzle of sesame oil are added sequentially. "Mo-dubu" (firm tofu) is blanched, sliced into rectangles, and served with the stir-fried kimchi and pork when hot. Toasted sesame seeds are often sprinkled on top. Dubu-kimchi Dubu-kimchi () is a Korean dish consisting of tofu and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy "baechu-kimchi" (napa cabbage kimchi) stir-fried with pork, makes a well-matched "anju" (accompaniments to alcoholic drinks) for either soju or makgeolli. Well-fermented "baechu-kimchi" (napa cabbage kimchi) is sliced into bite