(chopping)
(upbeat music)
- Hi, everybody.
Check this out.
Lots of green onions.
Yesterday, I went to a Korean grocery store in New Jersey
and I found really, really big sale.
For six bunches, only 1.99.
I had to buy.
Lot of people have requested this recipe,
kimchi made with green onions.
Green onion kimchi.
In Korean, Pa-kimchi.
Pa, how simple it is.
Everybody, say Pa-kimchi (laughs).
Let's measure 3 pounds.
So this is 3 pounds.
These guys, I don't need this.
When I lived in Korea, the green onions are thinner.
You know, America, some green onions
are kind of a little different.
These are plump and shorter.
And also, so it's always cut off like this.
So, I just found out how to make
green onion kimchi with this.
I usually cut into bite-size pieces.
These roots, cut off like this.
I'll put this in a bowl.
Take off the rubber bands.
And check out any kind of dirty stuff is there.
I just cut this way.
You see, this tip part,
it's already cut off,
but it's kind of dirty-looking.
I like to remove this.
Why did I collect this?
This is going to be a really good ingredients
when you make a delicious stock.
You can add this to anchovy-kelp stock
or a vegetable stock.
And I'm going to wash this.
(water splashing)
Rinse and drain, rinse and drain
around 3 times, until there's no dirt.
Shake it, shake it,
to remove all this excess water and put this back.
I'm going to season this with fish sauce.
Making Pa-kimchi is very easy
compared to Napa cabbage kimchi,
because I don't need garlic,
because this has already its own spicy flavor.
So I don't need to add garlic or ginger,
radish or other stuff, I don't need anything else.
When I lived in Korea,
I used real fermented anchovies.
Just fermented anchovies, after boiling it,
strained it, removed all the fish bones,
and then let it cool down and I use it.
I'm showing you easy way,
how to make this kimchi.
Fish sauce, 1 cup.
Pa-kimchi should be salty and it has its own unique taste.
So we got to add a lot of fish sauce.
And then I'm going to mix this.
(water splashing)
By the way, if you are vegetarian,
instead of a fish sauce, use soy sauce,
Now, let's make a kimchi paste.
3 cups of water.
And this is glutinous rice flour, 1/4 cup.
Then turn on the heat,
to medium high heat.
(beater clinking)
I just whisk this.
Occasionally, stir this until this is all cooked.
A couple of years ago, my mom, me, and my sister,
we went to picnic, all day picnic.
Of course, we had to make some lunchbox.
In Los Angeles, Korean grocery stores sell
all kinds of delicious side dishes,
they're not very expensive.
Kimchi, we had to choose 1 kind of kimchi.
We, three of us, looked at each other.
Pa-kimchi, so that's it!
Pa-kimchi is really delicious and pungent,
and if you love it, you are supposed to keep eating it.
Everybody loves it.
Anyway, my family, you know, we love Pa-kimchi.
Look at that, bubbles are popping up.
And still, color is white.
And then I'm going to add sugar, 2 tablespoons.
Just keep stirring.
I'm going to turn down the heat to medium,
and keep stirring,
until it's a little bit translucent.
Maybe some of you guys will say,
"Oh, Maangchi, the color of is light brown."
Yes, this is organic cane sugar.
You can use a brown or white sugar, too.
See, this consistency?
Translucent.
Okay, turn off.
All I have to do is to wait until
these green onions are nicely salted
and my porridge is totally cooled down.
So, see you soon.
I salted it for 1 hour,
Every 20 minutes, I turned over.
I'm going to strain this.
I cooled down thoroughly.
And add here.
We can add this Gochugaru, hot pepper flakes.
That's it, that's all we need to add.
So 1 1/2 cup.
I came from Jeolla province from Korea.
Pa-kimchi from Korean Jeolla province
is that we use really thick and heavy paste.
It should be really red and spicy.
So I add 1 1/2 cup Korean hot pepper flakes.
One and half cup.
And mix it all together.
Sooner or later, this paste will get thickened
because these hot pepper flakes
are going to soaked into this porridge.
So you can wait for 30 minutes,
30 minutes after, these hot pepper flakes
are well, well soaked and incorporated
very nicely to creamy paste.
But I'm busy, so just only 5 minutes after,
I'm going to mix this all together.
Looks nice and juicy.
We made the Pa-kimchi today.
This is so delicious-looking, isn't it?
Juicy and red.
I know exactly what it tastes like
because I have been using this recipe for a long time.
I really enjoy fresh kimchi, but just you can ferment it.
After it's fermented, it tastes sour,
that's also really yummy, delicious.
So you can ferment outside the refrigerator.
It takes longer than Napa cabbage kimchi.
It depends on your room temperature.
If your room temperature is high, warm,
it's going to be fermented so quickly.
Otherwise, it takes around 7 days.
When you taste it, it will taste sour.
That's fermented kimchi.
When it's fermented, and transfer to the refrigerator.
So keep in the refrigerator and always serve cold.
So, this kimchi...
Let me taste.
This spicy pa-kimchi is very special.
It's delicious,
but very smelly, the smell lasts in your mouth for a long time.
So I suggest eating on a weekend,
only weekend, Saturday, Sunday.
Monday morning, if yo eat this Pa-kimchi
for breakfast with rice?
The smell is going to be all the hours
and hours in your mouth.
You will give people special breath,
green onion breath (laughs).
If you want to punish somebody, just go ahead.
But I usually eat it 165 for dinner or just on the weekend.
Or anybody, your family members don't care about
you green onion smell, it's okay, isn't it?
It's close enough (chuckles).
Mmm.
Fish stew.
Whenever I see green onions on sale at a grocery store,
it reminds me of my friend,
old friend, Mrs. Yu-yi, she's Chinese.
I met her in Missouri.
When I studied at the ESL class,
she was one of my classmates.
One day, the school has a picnic day.
All classmates and everybody
went to picnic. She came to my house
to go together with me.
She saw my kimchi containers in my refrigerator,
huge kimchi containers in my refrigerator.
Her eyes were like getting bigger and bigger.
"Wooo, you made this amount?"
She also saw green onion kimchi.
She was so surprised.
Later,
a few months later, she called me,
"Hey, now this grocery store is having
a big sale, green onions, so I just let you know."
What a nice person!
She knew that I sometimes make green onion kimchi.
So I need a lot of green onions,
but I'm a frugal housewife.
So she just thought, "Okay, this is good information for her."
I really miss her.
She went back to her hometown, China,
Her husband was working at Tianjin university,
but we just a couple of times kept in touch, you know,
such as Christmas, you know, time passes.
I also lost contact with her.
So, while you are living, you know,
especially, certain time in your life when you met some friends
who influenced me, or I influenced them,
At that time, we were just really close friends,
but you know, life is all complicated.
We sometimes have ups and down,
or just, we simply forget the past,
but we never forget this kind of good memories.
So I always think about her kindness.
"Hey, just now these are on sale.
You gotta go there!" (laughs)
Whenever I see green onions on sale,
I think about her, Mrs. Yu-yi.
So, today I showed you how to make Pa-kimchi.
Enjoy my recipe.
See you next time.
Bye.
(upbeat music)