Pa Kimchi

Ingredients

green onionstrimmed, rinsed, drained well

2 3/8 lb

carrotjulienned

5.2 oz

sesame seedstoasted

4 tbsp

Korean anchovy fish sauce

Vegetariancoconut aminosslightly sweeter; reduce added sugar slightly if needed

2/3 cup2 cup

dried Korean red chilies

4

garlic clovespeeled

3.2 oz

sweet apple or Korean pearcored, roughly chopped

12 3/8 oz

onionroughly chopped

5 5/8 oz

Korean anchovy stock

Vegetarianvegetable stock

1 cup1 cup

granulated sugar

1/2 cup

gochugaru

2 cup

Korean plum extract

2 tbsp

saeujeot

Vegetariancoconut aminos

2 tbsp2 tbsp

gingerminced

1 tbsp

coarse sea saltto taste

8 tsp

all-purpose flour

2 tbsp

water

2 cup

Method

1. 01Place green onions in a large bowl. Drizzle 2 tbsp anchovy fish sauce over white stem parts. If using dried chilies, place in a small bowl and drizzle 1 tbsp anchovy fish sauce over them. Set both aside.
2. 02Add apple, onion, garlic, and anchovy stock to a blender. Blend until smooth. Add softened dried chilies if using and blend a few more seconds, leaving small flecks.
3. 03In a mixing bowl, combine remaining anchovy fish sauce, sugar, plum extract, saeujeot, minced ginger, coarse sea salt, and gochugaru. Mix well and let gochugaru soften briefly in the liquid.
4. 04Combine flour and water in a small saucepan and mix well. Cook over medium heat, stirring constantly, until thickened into a paste. Remove from heat and cool slightly.5 min
5. 05Add blended mixture and flour paste to the kimchi seasoning. Mix until combined. Add julienned carrot and toasted sesame seeds, then mix again.
6. 06Add green onions to the seasoning and gently coat them thoroughly, paying special attention to the white stem parts. Fold gently from the bottom rather than rubbing.
7. 07Transfer pa kimchi to an airtight container. Enjoy fresh immediately or leave at room temperature for several hours to kick-start fermentation, then refrigerate. Flavor deepens over time.