kitchen experiment - 파김치 - pa kimchi

파김치 - pa kimchi (green onion kimchi)

 

 

Something new, something different and onions. I love cooking with onions and my new favorites are green onions. I have to admit that I made two half batches of the recipe, because in one I skipped the fish sauce, the other one I optimisticly added it to try the fishy taste because we hardly ever eat fish here. I eat fish very seldom and usually avoid anything that smells like fish. Leland is not much better. There are a few weird exception. But this will be a nice addition to the bulgogi that a favorite on our table by now. Enjoy.

 

Pa Kimchi

• 6 bunches of green onion
• 3 tbsp pickled shrimp  - I skipped it
• 1 tbsp garlic, minced
• 1 tbsp sugar
• 1/2 cup of hot pepper paste
• 1 tsp roasted sesame seeds
• 1 tsp of fish sauce
• 1 – 2 tsp salt

Step 1: Wash green onions well, and cut in the middle if it’s too thick. Slice into about 3-4" lengths.

Step 2: Lightly sprinkle with salt evenly, and set aside for about 10 minutes. When it looks like a little bit of water has been removed, rinse quickly in cold water and drain.

Step 3: Mix in a bowl with with pickled shrimp, garlic, sugar, hot pepper powder, fish sauce and sesame seeds. Taste, and adjust salt.

Step 4: Put in a jar and press down firmly. Leave at room temperature for 1-2 days, then put in a refrigerator.

Seven am one morning in January

- 7 am in West Ft. Hood , TX -

Since two years , twice a week I am on my way to the next town with Soren in tow in the morning before he goes to school. We used to take the country road behind the airport, no reception and all, cows on the road, now we drive through town, school drop off and the back way through post - West Ft. Hood - quiet, we still have to stop for the free roaming Texas cows - but the road got busy. However we get beautiful sunrises every morning with clear skies or once a while coming through slowly in the fog and eventually we took pictures.  

 - Copperas Cove, TX -

 - Copperas Cove, TX -