Fragrant Scallion Kimchi (Pajimchi)
A True Rice Thief! How to Make Scallion Kimchi (Rich Seasoning Paste Recipe)
We’ve made scallion kimchi at home that pairs perfectly with Jjapaghetti! This dish is a great alternative to cabbage kimchi and makes an excellent side dish. Enjoy the refreshing crispness of fresh scallions combined with a deep, flavorful seasoning.
Scallion Kimchi Ingredients- 2-3 bunches fresh scallions
- 4 Tbsp glutinous rice flour
- 300ml water
- 200ml fish sauce (or soy sauce)
- 0.3 Tbsp minced ginger
- 4 Tbsp minced garlic
- 4 cups gochugaru (Korean chili flakes, approx. 150ml paper cup)
Cooking Instructions
Step 1
First, let’s prepare the scallions to maintain their freshness. Trim off the root ends where dirt might be attached, and peel away any wilted or discolored outer leaves. Also, carefully remove any yellowing tips from the leaves for a cleaner appearance.
Step 2
Arrange the trimmed scallions with the root ends facing the same direction. In a large bowl, pour 3 cups of fish sauce (or soy sauce). Submerge just the root ends of the scallions in the fish sauce and let them marinate for about 30 minutes. After 30 minutes, flip the scallions or ensure the stems are also coated evenly with the fish sauce, and continue to marinate for an additional 20 minutes. This will soften the scallions and enhance their savory flavor.
Step 3
Now, let’s make the delicious seasoning paste that will define your scallion kimchi. In a pot, add 4 tablespoons of glutinous rice flour and about 300ml of water. Whisk thoroughly until the mixture is smooth and free of lumps. It’s important to get rid of all clumps.
Step 4
Place the pot with the dissolved glutinous rice mixture over high heat and bring it to a boil. Stir with a spatula as it heats up. Once it starts to bubble and thicken into a paste, immediately turn off the heat. Let this rice paste cool completely before using it. Hot rice paste can dull the vibrant red color of the chili flakes.
Step 5
In a wide bowl where you’ll mix the kimchi, pour in the cooled rice paste. Add 0.3 Tbsp of minced ginger and 4 Tbsp of minced garlic. Also, add the fish sauce (or soy sauce) that was used to marinate the scallions. Stir these base ingredients together.
Step 6
Now it’s time to add the gochugaru for that essential spicy kick. Add 4 cups of gochugaru (using a 150ml paper cup as a measure). Mix the gochugaru thoroughly with the prepared seasoning base, ensuring there are no clumps. It’s best to mix with a spatula or your hands until the paste is smooth and well-combined.
Step 7
Gently add the scallions, which have been lightly drained of excess marinade, to the delicious seasoning paste. Carefully toss the scallions to coat each stalk evenly with the seasoning. Be gentle to avoid breaking the scallions.
Step 8
To make it presentable, gather about 4-5 scallions together. Using the bottom part of these gathered scallions, wrap and tuck them around the bundle to secure them. This creates a neat and appealing presentation for your scallion kimchi.
Step 9
Ta-da! Your delicious scallion kimchi, ready to tantalize your taste buds, is complete. Freshly made pajimchi is delightful right away, but for an even deeper flavor and aroma, let it ferment in the refrigerator for about 2 weeks. Enjoy it as a perfect side dish for your meals or as a flavorful accompaniment to special dishes!
