Harman Patil (Editor)

Allium × wakegi

Updated on
Edit
Like
Comment
Share on FacebookTweet on TwitterShare on LinkedInShare on Reddit
Kingdom
  
Plantae

Clade
  
Monocots

Family
  
Amaryllidaceae

Rank
  
Species

Clade
  
Angiosperms

Order
  
Asparagales

Subfamily
  
Allioideae

Allium × wakegi wish777sakuranejpsblofilessaibaidaisukiimag

Similar
  
Allium schoenoprasum var folios, Welsh onion, Japanese anchovy, Allium monanthum, Oenanthe javanica

Allium × wakegi, the Wakegi onion, is a species of perennial onion. It is a diploid hybrid between the bunching onion and the shallot.

Also known as turfed stone leek, it may be cultivated commercially and for foliage. It is described as a shallot which can be grown in tropical conditions.

Korea

In Korea, Allium × wakegi along with Allium fistulosum is called pa(, "scallion"), while common onions are called yangpa(양파, "Western scallion"). While Allium × wakegi is called jjokpa(쪽파), Allium fistulosum is called either daepa(대파, "big scallion") or silpa(실파, "thread scallion") depending on the size. Unlike daepa and silpa, which are are usually used as a spice, herb, or garnish, jjokpa is often used as the main ingredient of various scallion dishes in Korean cuisine.

Dishes

  • pajeon – a type of jeon, made by placing jjokpa parellely on a hot pan with vegetable oil, pan-frying them, then ladling onto them the batter made by mixing wheat flour, water, doenjang (soybean paste), and sugar. The jeon is turned over when the bottom holds together and is golden-brown. It is usually served with a dipping sauce made of soy sauce,
  • pakimchi – a type of kimchi, made by salting jjokpa with aekjeot (liquid jeotgal), then seasoning the salted jjokpa with the mixture of chapssalpul (glutinous rice flour boiled in water), gochutgaru (chilli powder), and maesilcheong
  • References

    Allium × wakegi Wikipedia