Lee Young-ja’s Perfect Scallion Kimchi
How to Make Fragrant and Spicy Scallion Kimchi (Pakimchi) – The Ultimate Recipe
The perfect side dish to enjoy with grilled meat at a campsite! I tried making a small batch of Pakimchi (scallion kimchi) using Lee Young-ja’s famous versatile recipe. It’s a real appetite booster when you don’t feel like eating!
Main Ingredients
- Scallions (Pajori/Green Onions) 308g (after trimming roots and washing)
Scallion Kimchi Seasoning
- Pear 1/4 (approx. 132g)
- Onion 52g
- Ginger 15g (peeled)
- Salted Shrimp 0.5 Tbsp (including brine)
- Plum Extract (Maesilcheong) 1.5 Tbsp
- Gochugaru (Korean Chili Flakes) 5 Tbsp (adjust to taste)
Salting the Scallions
- Crab Roe Sauce (Kkotgetjjakji) 40ml (or anchovy/sand lance sauce)
- Pear 1/4 (approx. 132g)
- Onion 52g
- Ginger 15g (peeled)
- Salted Shrimp 0.5 Tbsp (including brine)
- Plum Extract (Maesilcheong) 1.5 Tbsp
- Gochugaru (Korean Chili Flakes) 5 Tbsp (adjust to taste)
Salting the Scallions
- Crab Roe Sauce (Kkotgetjjakji) 40ml (or anchovy/sand lance sauce)
Cooking Instructions
Step 1
First, you can adjust the ingredient quantities according to the amount of scallion kimchi you wish to make. This recipe is designed to be delicious even in small batches.
Step 2
Trim the root ends of the scallions slightly with a paring knife. Peel off any yellow or damaged outer leaves, and place the scallions in a bowl. If the roots are too long, trim them.
Step 3
Fill the bowl with enough cold water to cover the root part of the trimmed scallions. Hold the scallions between your hands and gently rub the root area to remove any soil or debris. Change the water 3-4 times for thorough washing. Then, gently wash the green leafy parts, and place them in a colander to drain completely.
Step 4
After draining, shake the scallions well to remove as much excess water as possible before placing them back in the bowl. This step is crucial for maintaining a crisp texture in the kimchi.
Step 5
Lee Young-ja’s secret for salting! For every 100g of scallions, use about 1 tablespoon of salted fish sauce. Pour half of the crab roe sauce (or your chosen fish sauce) over the white parts of the scallions. Flip them over and pour the remaining sauce over the rest. Let them salt for about 30 minutes. This process draws out moisture, resulting in crisp kimchi with a lively texture.
Step 6
During the 30-minute salting period, flip the scallions once in the middle to ensure they salt evenly. This prevents any tough parts and ensures a tender result.
Step 7
Wash the pear, onion, and ginger thoroughly. Cut them into manageable pieces for blending. Peel the ginger before cutting.
Step 8
Place the cut pear, onion, and ginger into the blender or food processor. This will help create a smooth seasoning base.
Step 9
Add 0.5 tablespoon of salted shrimp. Salted shrimp adds a deep, umami flavor to the kimchi.
Step 10
Add 1.5 tablespoons of plum extract (Maesilcheong). Plum extract provides a subtle sweetness and enhances the overall flavor, acting as a natural sweetener.
Step 11
Close the lid and blend until all the ingredients are finely pureed and smooth. A uniform seasoning paste is key for even flavor distribution.
Step 12
Once the scallions have finished salting, carefully transfer them to a separate bowl. Do not discard the salted fish sauce; keep it. This brine will act as a base for the seasoning.
Step 13
Scrape all the blended seasoning paste into the bowl with the scallions. Add 5 tablespoons of Gochugaru (Korean chili flakes) for a spicy kick. Use a spoon to mix the seasoning and chili flakes thoroughly until well combined and no lumps remain.
Step 14
After mixing the seasoning, taste and adjust. If it feels too bland, gradually add coarse salt to your preference. The amount of fish sauce or salt can be adjusted based on your taste.
Step 15
Add the salted scallions back into the bowl with the seasoning. Gently coat the scallions evenly with the kimchi paste, ensuring both the roots and leaves are well-covered.
Step 16
Once the scallions have slightly wilted, roll portions of the kimchi into bite-sized bundles. This makes them easy to serve and visually appealing. Alternatively, you can simply place them directly into a kimchi container.
Step 17
Arrange the rolled scallion kimchi (or just the kimchi) neatly in a kimchi jar or airtight container. Pour any remaining seasoning over the top. Let it ferment at room temperature for about a day to develop initial flavors. Once it tastes fermented, refrigerate and allow it to mature at a low temperature for 2-3 days for Lee Young-ja’s signature crab roe scallion kimchi to be perfectly ready! Enjoy it with rice and grilled meats!
