Crisp and Delicious Scallion Kimchi
[Scallion Kimchi Golden Recipe] Made delicious kimchi with tender scallions I bought after a long time~
I went grocery shopping in the neighborhood alley market and saw a grandmother selling trimmed scallions, so I bought a bunch and made some scallion kimchi. When I served it with rice, my family loved it, giving it two thumbs up and asking for extra bowls of rice! I guess I made a ‘rice thief’~
Scallion Kimchi Ingredients- 1 bunch (approx. 500g) trimmed scallions
- 200ml sweet rice paste (Ssalpul)
- 1 apple
- 1/2 onion
- 1 paper cup (approx. 100g) red pepper flakes
- 1 Cheongyang red pepper (optional, for extra spice)
- 5 cloves garlic
- 4 Tbsp fish sauce
- 1 Tbsp salted shrimp
- 2 Tbsp plum extract (Maesilcheong)
Cooking Instructions
Step 1
Wash the trimmed scallions (500g) thoroughly and pat them dry with paper towels. Prepare them for kimchi making. Remove any dirty outer leaves or wilted parts. If the root ends are dirty, trim them slightly.
Step 2
In a pot, combine 2 tablespoons of sweet rice flour and 200ml of water. Whisk well to dissolve any lumps.
Step 3
Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste. Once it starts boiling, cook for another 1-2 minutes, then turn off the heat and let it cool completely. Cooling the paste completely prevents the kimchi seasoning from becoming too watery.
Step 4
The root ends of the scallions are thicker and firmer than the stems, so we’ll salt them separately to help them absorb flavor. Sprinkle 2 tablespoons of fish sauce evenly over the root ends of the scallions and let them marinate for 30 minutes. You’ll use the fish sauce from this step in the seasoning later, so don’t discard it.
Step 5
Prepare the vegetables that will add flavor to the kimchi. Peel the apple, remove the core and seeds, and chop it roughly. Roughly chop the onion as well. If using the Cheongyang pepper, remove the seeds and chop it finely. Mince the garlic by pressing it flat with the side of a knife.
Step 6
In a blender, combine the cooled sweet rice paste, 1 peeled and cored apple, 1/2 roughly chopped onion, 1 finely chopped Cheongyang red pepper, 5 minced garlic cloves, 2 Tbsp fish sauce, 1 Tbsp salted shrimp, and 2 Tbsp plum extract. Add 1 paper cup of red pepper flakes and blend until smooth. Blending thoroughly ensures a smooth and delicious seasoning.
Step 7
Gently rinse the scallion roots that have been marinating for 30 minutes under running water and drain them. (Be careful not to rinse for too long, or the saltiness will be lost.) In a large bowl, combine the salted scallions with the prepared seasoning paste. Add 2 tablespoons of toasted sesame seeds and mix gently to coat everything evenly. It’s important to handle the scallions gently to avoid bruising them.
Step 8
You can cut the scallions into bite-sized pieces if you prefer, but I chose to roll them up neatly in the traditional style. Your delicious scallion kimchi is complete!
Step 9
Even without added sugar, the natural sweetness from the apple and plum extract creates a wonderful flavor profile for the kimchi. The spiciness can be adjusted with the Cheongyang pepper.
Step 10
While freshly made scallion kimchi is delicious, refrigerating it for about a day will deepen the flavors and enhance its aroma. I highly recommend letting it ferment for a day!
Step 11
When serving, you can take out one bunch at a time and cut it in half with scissors for easier eating, or simply unroll the scallions and pick them out one by one to enjoy with rice.
Step 12
This carefully made scallion kimchi was a huge hit with my family! It tastes even better after a day of fermentation, so I strongly recommend you try making it too. Create happy meal times with this delicious spring delicacy, scallion kimchi! 🙂
