You are here

Kim Chi: Jook Pa Kimchi An Easy To Make Kim Chi

Richard.Blaine's picture
Jook Pa Kim Chi or just Pa Kim Chi is an easy to make kim chi recipe that can made up in minutes. Kim Chi is a Banchan or side dish in Korean culture although I love to eat it as a main course myself! Most of us are familiar with a standard Kim Chi Recipe called Bae Chu which is Kim Chi made with Napa Cabbage. This is the Kim Chi we find in jars in the Asian markets and at the sushi bars we eat at. There are so many ways to make a great Kim Chi Recipe and this is one of them. I hope you make this Kim Chi Recipe I know you will enjoy it.
Ingredients
  Korean scallion/Scallion 3 Bunch (300 gm)
  Korean chili powder 1 Cup (16 tbs) (Gochugaru)
  Anchovy fish sauce 1⁄3 Cup (5.33 tbs)
  Brown onion 1 Small
  Molasses 2 Tablespoon (or sugar or honey)
  Salt 1 Teaspoon
  Rice vinegar 1 Tablespoon
  Sliced ginger 1 Tablespoon
  Garlic cloves 4 , sliced
  Sesame oil 1 Tablespoon
  Rice flour 2 Tablespoon
  Water 1 Cup (16 tbs)
For kongnamulbap
  Short grain rice 1 Cup (16 tbs), rinsed and cleaned
  Soybean sprouts 1 Pound
  Egg 2 , scrambled
For seasoned mushrooms
  Shitake mushrooms 4 Ounce, thinly sliced
  Garlic cloves 4 , finely chopped
  Fresh red chilies 1⁄2 Tablespoon (Leveled), finely sliced
  Fresh green chili 1⁄2 Tablespoon, finely sliced
  Sesame oil 2 Tablespoon
For kongnamulbap sauce
  Soy sauce 1⁄2 Cup (8 tbs)
  Garlic cloves 4 , minced
  Molasses/Sugar 1 Tablespoon
  Red chili pepper 1⁄2 Tablespoon, sliced
  Green chili pepper 1⁄2 Tablespoon, sliced
  Scallion 1 , sliced
  Toasted sesame seeds 1 Tablespoon
Directions

GETTING READY
1. In a baking dish place the scallions and sprinkle with fish sauce.
2. Allow the scallions to marinate about ½ to 1 and hour, rotate the scallion occasionally.
3. In a food processor, combine together chili powder, rice vinegar, ginger, garlic, sesame oil and onion.
4. Grind the chili powder mixture into a fine paste.

MAKING
5. In a sauce pan heat together water and rice flour, stirring continuously until the mixture reaches desired thickness.
6. Allow the rice paste to cool for 5 minutes.
7. Add the rice paste into the chili paste and mix well.
8. Spoon the chili paste all over the scallions and rub well to coat.
9. Allow the scallions to sit in cool dry place for 24 hours.
10. Cover and refrigerate it for 3 to 5 days before serving.
11. For kongnamulbap sauce, in a bowl, mix all the ingredients for kongnamulbap sauce and set aside until needed.
12. In a bowl, mix the mushroom slices with chili pepper, garlic and sesame oil.
13. Rinse and clean the rice for about 3 to 4 times until the water runs clean.
14. In a pot, put the rice with 1 cup of water and soak for 30 minutes.
15. Add in beans sprouts and seasoned mushrooms.
16. Cover and allow the rice mixture to boil over medium heat for 10 minutes.
17. Stir well to mix, cover and allow to cook for 10 minutes.

SERVING
18. In a bowl, put the rice, egg and again rice to make layers, and invert it on a serving plate.
19. Serve the rice with Kongnamulbap sauce and Jook Pa Kimchi.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Korean
Servings: 
30

Rate It

Your rating: None
4.075
Average: 4.1 (4 votes)