Beetroot Scallion Kimchi: A Vibrant and Healthy Delight
How to Make Beetroot Scallion Kimchi with Beautiful Colors
Let’s make Beetroot Scallion Kimchi, which boasts a beautiful color from the addition of beetroot and is also great for your health. This recipe offers a visually stunning and nutritious twist on traditional kimchi.
Ingredients- 1 bunch small scallions
- 1/4 carrot
- 1/2 onion
- 1 beetroot
- 3 Tbsp vinegar
- 1/2 cup fish sauce (such as Kkanari)
- 2 Tbsp sugar
- 1/2 cup chili powder (gochugaru)
- 1 Tbsp salt
Cooking Instructions
Step 1
Today, we’re going to make a special Beetroot Scallion Kimchi, which pairs wonderfully with noodle dishes. It’s a recipe that will delight your eyes with its beautiful color and also contribute to your health.
Step 2
First, prepare the scallions by trimming the roots and washing them thoroughly. Place the washed scallions in a colander to drain excess water. Once most of the water has drained, begin to salt the white, root ends of the scallions with fish sauce. The green leafy parts will pickle quickly, so gently toss them to ensure the white parts are salted first. (Tip: Adding a bit of salted shrimp can enhance the savory depth.)
Step 3
Pre-salting the scallions with fish sauce in this manner is a crucial step. It helps the scallions soften while retaining a pleasant crunch and infuses them with a rich, savory flavor.
Step 4
While the scallions are salting, prepare a flour paste (mil-garu pul) which will form the base of our kimchi seasoning. Cook the flour and water mixture until thickened, then let it cool completely. Using a cooled paste helps the seasoning bind well and develop deeper flavors.
Step 5
Once the scallions seem sufficiently salted, it’s time to prepare the seasoning. Mince the garlic, and julienne the onion and carrot. Cut the beetroot into long, bite-sized pieces or cubes. Add these prepared vegetables along with the beetroot to the scallions. The beetroot’s natural vibrant color will beautifully blend with the scallions.
Step 6
Add the salt, sugar, and chili powder to the salted scallions and mixed vegetables. Gently toss and mix them as if flipping them over, ensuring the seasoning is evenly distributed. Avoid over-mixing, aiming for a light, thorough coating.
Step 7
After carefully mixing, let the Beetroot Scallion Kimchi ferment in a cool place for about 2 days. During this fermentation period, the beautiful purple hue from the beetroot will emerge, coloring the scallions wonderfully. The finished Beetroot Scallion Kimchi will be a feast for the eyes and a delight to the palate, perfect for enjoying with noodles or as a side dish with rice!
