Crisp and Aromatic Scallion Kimchi (Pajimchi)
Super Simple Scallion Kimchi Recipe: A Basic Recipe for All Seasons
Let’s make delicious scallion kimchi using fresh, seasonal scallions. It’s easy to follow and tastes amazing!
Ingredients- 1/2 bunch fresh scallions (approx. 300g)
- 1 medium onion
- 1/2 cup fine red chili powder (approx. 50g)
- 1/2 cup fish sauce (anchovy or sand lance, approx. 120ml)
- 1/4 small carrot
- 1/2 cup rice vinegar or apple cider vinegar (approx. 120ml)
- 2 tsp minced garlic
- 1 tsp sugar
Cooking Instructions
Step 1
Hello everyone! Today, I’ll show you how to make delicious scallion kimchi, which is especially wonderful when it’s in season. It’s simple yet incredibly flavorful, making it a must-have dish during this time. Let’s get started!
Step 2
First, trim the roots of the scallions and remove any yellow leaves. Wash them thoroughly under running water. Once washed, place them in a colander to drain well. When most of the water has drained, pour fish sauce over the white root parts of the scallions to begin brining them. This helps to draw out moisture and season the base.
Step 3
The green leafy parts of the scallions will pickle quickly, so gently toss them occasionally while brining. This ensures the white roots brine more thoroughly. If you have salted fermented shrimp (saeujeot), adding a little can enhance the umami flavor.
Step 4
While the scallions are brining, prepare a flour paste. Mix 2-3 tablespoons of glutinous rice flour or all-purpose flour with 1 cup of water and boil it until thickened, then let it cool completely. It’s crucial to use a lukewarm or cool paste; adding a hot paste will cook the scallions and make them lose their crispiness.
Step 5
Once the scallions have softened to your liking after brining, it’s time to add the minced garlic. Mix it in well to distribute the garlic flavor evenly.
Step 6
Next, add plum extract (or other sweetener like honey or syrup) for sweetness and depth of flavor. Then, add the red chili powder and mix gently to coat the scallions evenly. Once they are well-coated with chili powder, add the thinly sliced onion and carrot and mix everything together. The vegetables add color and texture.
Step 7
When almost everything is mixed, add the vinegar. Vinegar is key to keeping the scallion kimchi crisp for a long time. Finally, add the completely cooled flour paste and mix until all ingredients are well combined. You’ve got it! Adjust the saltiness with the fish sauce; if you find the fish sauce flavor too strong, reduce the amount and use salt to achieve your desired seasoning.
Step 8
And there you have it – delicious homemade scallion kimchi! It pairs wonderfully with warm boiled pork, rich beef bone soup, refreshing noodles, or even spicy ramen. Making this kimchi is surprisingly easy, so give it a try!
