Crispy and Delicious Scallion Kimchi (Pakimchi)
Your Go-To Recipe for Easy and Flavorful Scallion Kimchi (Pakimchi)
With scallions currently at a great price, it’s the perfect time to make this delicious Pakimchi! This recipe delivers a delightful crunchy texture and a savory-sweet, spicy flavor that’s sure to become a favorite at your dinner table. It’s surprisingly easy to make, perfect even for beginners!
Main Ingredients- 1 bunch scallions (pa)
- 1/4 onion
- 1/4 carrot
Kimchi Seasoning- 10 Tbsp gochugaru (Korean chili flakes)
- 11 Tbsp fish sauce (myeolchi aekjeot)
- 7 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp minced garlic
- A pinch of toasted sesame seeds
- 3 Tbsp flour paste (1/2 cup water mixed with 3 Tbsp flour)
- 1 Tbsp sugar
- 10 Tbsp gochugaru (Korean chili flakes)
- 11 Tbsp fish sauce (myeolchi aekjeot)
- 7 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp minced garlic
- A pinch of toasted sesame seeds
- 3 Tbsp flour paste (1/2 cup water mixed with 3 Tbsp flour)
- 1 Tbsp sugar
Cooking Instructions
Step 1
Making Pakimchi, or scallion kimchi, might sound intimidating, but it’s actually quite straightforward! The most time-consuming part is preparing the scallions. Once that’s done, the kimchi comes together quickly, making it an excellent recipe even for culinary beginners.
Step 2
Let’s start by making the essential flour paste for the kimchi seasoning. While you can make this in a pot, using a microwave is much faster and easier. In a bowl, combine 3 tablespoons of flour with 1/2 cup of water. Stir well, then microwave in 10-second intervals, stirring each time, until it thickens into a sticky paste. This should take about 1 to 1.5 minutes in total.
Step 3
In a large mixing bowl, add the prepared flour paste. Then, incorporate 1 tablespoon of minced garlic and 1 tablespoon of sugar. Stir these ingredients together thoroughly, ensuring there are no clumps of garlic or sugar.
Step 4
Now, add the flavor powerhouses: 10 tablespoons of gochugaru for spice, 11 tablespoons of fish sauce for umami, and 7 tablespoons of maesilcheong for a delightful sweet and sour balance. This forms the core flavor base for your Pakimchi. While delicious on its own, adding a couple more ingredients will elevate the taste even further.
Step 5
To add more depth and complexity to your Pakimchi, we’ll include finely julienned onion and carrot. These vegetables prevent the kimchi from tasting one-dimensional and contribute a wonderful variety of flavors and textures.
Step 6
Add the thinly sliced onion and carrot to the seasoning bowl. Mix everything together until the vegetables are evenly coated with the delicious seasoning. And just like that, your flavorful Pakimchi seasoning is ready! See? It really is that simple!
Step 7
Now, it’s time to season the scallions. Carefully arrange the prepared scallions in your kimchi container. When applying the seasoning, make sure to coat the root ends generously, as they absorb the most flavor. Lightly brush the seasoning onto the leafy green stalks for even flavor distribution and to maintain their crispness.
Step 8
Finally, scrape any remaining seasoning from the bowl and spread it evenly over the top of the packed scallions. That’s it – your Pakimchi is made! For the best flavor, let the kimchi sit at room temperature for about 24 hours, then transfer it to the refrigerator and let it ferment for another 2-3 days before enjoying. Happy kimchi making!
