How to Make Korean Green Onion Kimchi | PA KIMCHI #파김치

Do you think regular red, Napa cabbage kimchi is the epitome of deliciousness? Well, make some GREEN ONION kimchi next time to serve at your next home Korean BBQ (it's the PERFECT pairing with grilled foods) feast. Wait as fireworks go off in the tastebuds and watch for expressions of amazement. *Update: OPPA would like me to clarify that the perfect ripeness for Green Onion Kimchi is subjective and he considers up to the 1-month mark to be the Deliciousness Sweet Spot. I still hold by my personal opinion that the first week is the yummiest (But I have been known to eat whatever is in the fridge- It's a beggars can't be choosers mentality with me really). 😁How to Pronounce it! "PAH" (like how some people call their dads) "GIM" (like Tim but with a Hard G sound) "CHEE" (like the first part of Cheetos) 🔪WHAT YOU NEED: Kimchi Paste* - Sweet Flour Paste (Sweet Rice Flour: Water 1tbsp:1C) - Fish Sauce - GOCHUGARU (Korean Red Pepper Powder) - Salted Shrimp (optional) * it should taste overly salty. * the colour red will depend on your gochugaru origin and freshness. *GOCHUGARU makes is spicy, so also depend on taste test to achieve correct spice level. *SUB in salt for fish sauce if you like.