Crisp and Sweet Scallion Kimchi: A Seasonal Delicacy
Boost Your Appetite This Winter! Making Spicy, Sweet, and Tangy Scallion Kimchi
This Scallion Kimchi offers a delightful tangy flavor that awakens the appetite, complemented by the unique sweet undertones of fresh scallions, creating a perfectly spicy, sweet, and sour experience. It’s a distinctive taste you can only enjoy during the winter months!
Main Ingredients- 1.5kg fresh scallions
Kimchi Seasoning Paste- 4/5 cup anchovy or sand lance fish sauce
- 1/2 cup coarse gochugaru (Korean chili flakes)
- 1/2 cup fine gochugaru (Korean chili flakes)
- 3 Tbsp plum extract or syrup
- 1 Tbsp sugar
- 1 Tbsp salted fermented shrimp (finely minced)
- 1.5 Tbsp minced garlic
- A pinch of toasted sesame seeds (for garnish)
- 1/3 grated onion
- Flour paste: 1 cup water + 1.5 Tbsp flour
- 4/5 cup anchovy or sand lance fish sauce
- 1/2 cup coarse gochugaru (Korean chili flakes)
- 1/2 cup fine gochugaru (Korean chili flakes)
- 3 Tbsp plum extract or syrup
- 1 Tbsp sugar
- 1 Tbsp salted fermented shrimp (finely minced)
- 1.5 Tbsp minced garlic
- A pinch of toasted sesame seeds (for garnish)
- 1/3 grated onion
- Flour paste: 1 cup water + 1.5 Tbsp flour
Cooking Instructions
Step 1
Begin by cleaning the fresh scallions. Trim off any tough root ends, then cut them into bite-sized pieces, about 5cm long.
Step 2
Place the cut scallions in a bowl and pour the 4/5 cup of fish sauce over them. This will help wilt the scallions and infuse them with flavor. Let them marinate, uncovered, for about 2 hours and 30 minutes. Toss them halfway through to ensure even salting.
Step 3
Now, let’s prepare the flour paste for the kimchi seasoning. In a saucepan, combine 1 cup of water with 1.5 Tbsp of flour. Whisk gently with a spoon over medium heat until smooth and bring it to a boil, stirring constantly to prevent sticking. Cook until it bubbles and thickens into a paste. This step helps the seasoning adhere better and adds body.
Step 4
Once the flour paste has cooled slightly, stir in the coarse and fine gochugaru until well combined. Let this mixture sit for about 30 minutes to allow the chili flakes to bloom and release their vibrant color and flavor.
Step 5
To the bloomed chili paste, add the grated onion, sweet plum extract, sugar, savory salted fermented shrimp, pungent minced garlic, and any remaining fish sauce (adjust to taste). Mix everything thoroughly. Taste and adjust seasoning with more fish sauce or salt if needed.
Step 6
After 2.5 hours, drain the scallions thoroughly in a colander. Transfer the drained scallions to a large bowl, add the prepared seasoning paste, and gently mix with your hands, ensuring every piece is coated. Finally, sprinkle with toasted sesame seeds for a nutty aroma. Your delicious Scallion Kimchi is ready!
Step 7
While you can enjoy the Scallion Kimchi immediately, it tastes even better after a short fermentation. Store it in an airtight container in a cool place (like a balcony) for 4-5 days to allow the flavors to meld. After this initial fermentation, refrigerate it. It’s best enjoyed after it develops a slightly tangy flavor, usually around 2-3 days in the refrigerator.
Step 8
This Scallion Kimchi has a shorter shelf life compared to traditional cabbage kimchi. It’s recommended to consume it within 1-2 months for the best taste and texture.
Step 9
Here’s a personal tip: Try grilling the Scallion Kimchi alongside fatty meats like pork belly or ribs. The grilling process mellows the tanginess while enhancing the natural sweetness of the scallions, creating a fantastic pairing that offers a unique culinary experience.
