Making Scallion Kimchi: A Delectable Side Dish with Fresh Garden Scallions
Harvesting Garden Vegetables! How to Make Scallion Kimchi
This recipe provides a detailed guide on how to make delicious kimchi using fresh scallions harvested from your garden. The combination of glutinous rice paste and various seasonings creates a crisp and refreshing scallion kimchi that is incredibly addictive with rice. We’ve included step-by-step instructions to make it easy for beginners to follow. Try making this wonderful scallion kimchi today!
Kimchi Ingredients- 10kg fresh scallions
- 200g glutinous rice flour
- 2L broth (made from anchovies and kelp)
- 1kg fine gochugaru (Korean chili powder)
- 500g minced garlic
- 7 cups anchovy sauce (approx. 1.2L)
- 1kg salted shrimp (finely minced)
- A little corn syrup or oligodang (for adjusting sweetness)
Cooking Instructions
Step 1
First, we’ll make the essential glutinous rice paste for delicious kimchi. In a pot, combine 2L of broth and 200g of glutinous rice flour, whisking well to prevent lumps. Cook over medium-low heat, stirring constantly, until it thickens. Once thickened, remove from heat and let it cool completely. This paste helps thicken the kimchi and aids in its fermentation.
Step 2
Now it’s time to prepare the main ingredient, the scallions. Trim off any yellow or wilted leaves from the scallions, and thoroughly wash the roots to remove dirt. Once the scallions are well-drained, place them in a large bowl and pour over 7 cups of anchovy sauce, tossing gently to coat evenly. Marinating with anchovy sauce helps soften the scallions and enhances their savory flavor. Let them marinate for about 30 minutes.
Step 3
Let’s make the delicious kimchi seasoning! In a large bowl, combine the prepared broth, fine gochugaru, the completely cooled glutinous rice paste, minced garlic, finely minced salted shrimp, and corn syrup to adjust sweetness. Mix thoroughly with chopsticks or a spatula to ensure there are no lumps. The spicy and sweet aroma is already making your mouth water!
Step 4
Now it’s time to mix the scallions with the seasoning. Drain the marinated scallions slightly on a colander, then carefully coat them with the prepared seasoning paste. Gently mix to ensure the seasoning covers every part of the scallions, from the leaves to the roots. Carefully pack the seasoned scallions into your kimchi container, pressing down gently. Avoid pressing too hard, as this can mash the scallions.
Step 5
This step is optional, but it’s useful if you want to make a special dish using the scallion roots. Wash the scallion roots thoroughly under running water to completely remove any dirt. Pay special attention to cleaning the soil stuck to the roots. After washing, soak the roots in water for a while to remove any remaining dirt or impurities.
Step 6
After washing and draining the scallion roots, dry them completely in a well-ventilated area or in the sun. These dried scallion roots can be used for tempura or as a base for broths, so nothing goes to waste! You can use them alongside the kimchi or separately.
