Pa Kimchi

Thoroughly clean the Green onions, trimming any discolored ends and ensuring no dirt remains. Pat them completely dry.

In a small saucepan, combine the Glutinous rice flour and Water. Whisk until smooth, then heat over medium-low heat, stirring constantly, until the mixture thickens into a translucent paste. Remove from heat and let it cool completely.

In a large mixing bowl, combine the cooled glutinous rice paste, Gochugaru, Fish sauce, minced Garlic, minced Ginger, Sugar, and Korean plum extract. Mix well until a smooth kimchi paste forms.