Paju is a term used in Korean cuisine to refer to green onions or scallions. Also known as spring onions, they are young, slender, immature onions with long, green stalks and small, white bulbs. These onions are commonly used in various Asian dishes, adding a fresh, mildly pungent flavor to the dishes they are incorporated into.
Paju is a versatile ingredient and is widely used in both cooked and raw forms. In Korean cuisine, it is a key ingredient in dishes like pajeon (a type of Korean pancake), bulgogi (marinated grilled beef), and kimchi (a traditional fermented vegetable side dish). Paju can be sliced and incorporated into stir-fries, soups, stews, and salads, providing a crisp texture and refreshing taste.
Apart from its culinary uses, paju is also known for its health benefits. It is a rich source of vitamins A, C, and K, as well as folate and fiber. These nutrients contribute to a healthy immune system, improved digestion, and overall wellbeing.
In summary, paju refers to green onions or scallions commonly used in Korean cuisine. It adds a mild, fresh taste to dishes, is versatile in its applications, and offers several health benefits.
