11, Jul 2023
Crispy and Aromatic Scallion Kimchi





Crispy and Aromatic Scallion Kimchi

The Ultimate Scallion Kimchi Recipe for a Zesty Flavor

Crispy and Aromatic Scallion Kimchi

Brighten up your appetite this spring with delicious scallion kimchi! This recipe guarantees a fresh and crunchy kimchi that’s perfect as a side dish or a flavorful accompaniment.

Recipe Info

  • Category : Kimchi / Fermented foods / Sauces
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Seasoned mix
  • Servings : More than 6 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Beginner

Main Ingredients

  • 3kg fresh scallions (approx. 2kg after preparation)
  • 1 medium onion
  • 20 dried red chilies (for color and spice)
  • 2 Tbsp glutinous rice flour

Flavoring Ingredients

  • 1.5 cups gochugaru (Korean chili flakes, adjust to spice preference)
  • 1.5 cups anchovy sauce (for umami)
  • 3 Tbsp tuna sauce (for deeper flavor)
  • 2 Tbsp salted shrimp (for texture and savory taste)
  • 4 Tbsp plum extract (for sweet and sour balance)
  • 1 tsp minced fresh ginger

Cooking Instructions

Step 1

First, trim the tough outer leaves and any wilted parts from the fresh scallions. Thoroughly clean the roots to remove any soil. Rinse the scallions multiple times under running water until they are completely clean. After washing, drain them well in a colander until most of the water has evaporated. The prepared scallions should weigh about 2kg.

Step 1

Step 2

In a small pot, whisk together 2 Tbsp of glutinous rice flour and 3 cups of cold water until smooth. Cook over medium-low heat, stirring constantly, until the mixture begins to boil. Once it boils, immediately remove it from the heat and let it cool. This glutinous rice paste will help thicken the kimchi and aid in fermentation.

Step 2

Step 3

Rinse the dried red chilies, remove the stems, and cut them into approximately 2-3cm pieces. Place them in a bowl and pour the cooled glutinous rice paste over them. Let them soak for about 20-30 minutes until the chilies soften. Soaking will make them easier to blend into a smooth paste.

Step 3

Step 4

Peel the onion and chop it into large pieces, suitable for blending.

Step 4

Step 5

Combine the chopped onion, the soaked dried chilies, and 2 Tbsp of salted shrimp in a blender. Blend until you achieve a smooth paste. If you prefer, you can use dried shrimp as well. This forms the base of your kimchi seasoning.

Step 5

Step 6

In a large bowl, combine the blended paste with 1.5 cups of gochugaru, 1.5 cups of anchovy sauce, 3 Tbsp of tuna sauce, 4 Tbsp of plum extract, and 1 tsp of minced ginger. Mix all the seasoning ingredients thoroughly. Let the mixture sit for about 10 minutes to allow the flavors to meld together.

Step 6

Step 7

Take the well-drained scallions and place them in the large bowl with the seasoning mixture. Gently coat each scallion with the seasoning, starting from the roots to the tips. Be careful not to mash the scallions while mixing.

Step 7

Step 8

Your scallion kimchi is ready to be enjoyed immediately, or you can let it ferment for a day or two for a deeper, more developed flavor. Enjoy this zesty and refreshing scallion kimchi, a true appetite-enhancer that pairs wonderfully with rice!

Step 8



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