Glossy and Sweet Scallion Kimchi
Easy and Glossy Sweet Scallion Kimchi Recipe for Beginners
We’ll show you how to make delicious scallion kimchi that you can eat right away, by making a starch paste and mixing it with a sweet, glossy sauce using molasses. Let’s make some scallion kimchi that’s sweet and shiny, guaranteed to whet your appetite!
Scallion Kimchi Ingredients- 500g trimmed and washed scallions
Starch Paste- 2 Tbsp starch powder
- 200ml water
Flavorful Seasoning Paste- 8 Tbsp chili powder (gochugaru)
- 2 Tbsp minced garlic
- 1/3 tsp ginger powder
- 8 Tbsp fish sauce (anchovy sauce)
- 2 Tbsp salted shrimp (minced)
- 2 Tbsp plum extract
- 2 Tbsp sugar
- 3 Tbsp corn syrup (molasses)
- 2 Tbsp starch powder
- 200ml water
Flavorful Seasoning Paste- 8 Tbsp chili powder (gochugaru)
- 2 Tbsp minced garlic
- 1/3 tsp ginger powder
- 8 Tbsp fish sauce (anchovy sauce)
- 2 Tbsp salted shrimp (minced)
- 2 Tbsp plum extract
- 2 Tbsp sugar
- 3 Tbsp corn syrup (molasses)
Cooking Instructions
Step 1
First, trim any yellow or wilted leaves from the scallions and clean the root ends. Then, rinse them thoroughly under running water multiple times to remove any dirt or debris. Shake off excess water and set aside.
Step 2
In a small pot, combine 200ml of water and 2 Tbsp of starch powder. Whisk well to dissolve any lumps. Place over medium-low heat and stir for about 1 minute until it thickens and comes to a boil. Immediately turn off the heat and let it cool completely. Using it while hot can result in a raw starch flavor.
Step 3
In a large bowl, combine 8 Tbsp chili powder, 8 Tbsp fish sauce, 2 Tbsp minced garlic, 2 Tbsp finely minced salted shrimp, 3 Tbsp corn syrup, 2 Tbsp sugar, 2 Tbsp plum extract, and 1/3 tsp ginger powder. Mix these seasoning ingredients together.
Step 4
Add the cooled starch paste to the bowl with the seasoning ingredients. Mix everything thoroughly with a spoon or whisk until you have a smooth, thick paste. Ensure all ingredients are evenly incorporated.
Step 5
Place the prepared scallions in a large bowl or basin. Take half of the seasoning paste and gently coat the leafy ends of the scallions. Mix carefully, as overmixing can bruise or break the scallions.
Step 6
After coating the leafy parts, add the remaining seasoning paste to the stalks of the scallions. Gently mix again to ensure the entire scallion is evenly coated. Continue to mix gently without pressing too hard.
Step 7
Once the kimchi is assembled, cut it into bite-sized pieces (about 3 segments each) using kitchen scissors. Arrange the cut scallions neatly in an airtight container. Sprinkle with toasted sesame seeds for a final touch. Your glossy, slightly sweet scallion kimchi is ready! It’s delicious right away, but letting it ferment for a day will develop even deeper flavors.
