Scallion Kimchi (Pa Kimchi): A Must-Try Korean Delicacy
Perfect with Noodles or Rice! Flavorful and Zesty Scallion Kimchi
This Scallion Kimchi is a delightful side dish that pairs wonderfully with hearty noodle dishes like Kalguksu or Ramen, and is also a delicious topping for a bowl of steamed rice. Its unique spicy and refreshing flavor is sure to tantalize your taste buds!
Essential Ingredients- 1/2 bunch green onions (scallions), cleaned and trimmed (approx. 300g)
- 1/3 paper cup anchovy sauce (approx. 60ml)
Seasoning Ingredients- 1 Tbsp minced garlic (approx. 15g)
- 1/4 tsp grated ginger (approx. 2g)
- 3 Tbsp pureed onion (approx. 45g)
- 1 Tbsp salted fermented shrimp (with brine, approx. 15g)
- 1/2 paper cup coarse gochugaru (Korean chili flakes, approx. 40g)
- 1/2 Tbsp sugar (approx. 7g)
- 1 Tbsp plum extract (or syrup, approx. 15ml)
Flour Paste Ingredients- 1 Tbsp flour (approx. 10g)
- 1/2 paper cup cold water (approx. 100ml)
- 1 Tbsp minced garlic (approx. 15g)
- 1/4 tsp grated ginger (approx. 2g)
- 3 Tbsp pureed onion (approx. 45g)
- 1 Tbsp salted fermented shrimp (with brine, approx. 15g)
- 1/2 paper cup coarse gochugaru (Korean chili flakes, approx. 40g)
- 1/2 Tbsp sugar (approx. 7g)
- 1 Tbsp plum extract (or syrup, approx. 15ml)
Flour Paste Ingredients- 1 Tbsp flour (approx. 10g)
- 1/2 paper cup cold water (approx. 100ml)
Cooking Instructions
Step 1
Begin by preparing the green onions. Remove any wilted or damaged leaves and wash away any soil from the root ends. Place the green onions in a large bowl, add enough water to cover them, and gently swish to clean. Rinse them thoroughly a few times. After washing, drain them well in a colander. It’s crucial to remove excess water to prevent the kimchi from becoming too watery and diluted.
Step 2
Transfer the drained green onions to a large bowl. Pour the anchovy sauce (1/3 paper cup) over the root ends of the green onions. Gently toss to coat the roots evenly. Cover the bowl with plastic wrap and let them sit at room temperature for about 15 minutes to pickle. This process will soften the green onions and infuse them with a savory flavor.
Step 3
While the green onions are pickling, let’s make the flour paste. In a small pot, combine the flour (1 Tbsp) and cold water (1/2 paper cup). Whisk until there are no lumps. Place the pot over medium-low heat and stir continuously as it simmers. Cook for about 2-3 minutes until the mixture thickens to a paste-like consistency. Remove from heat and let it cool completely. The flour paste helps to achieve a good texture in the kimchi and makes the seasoning adhere better to the ingredients.
Step 4
Now, let’s prepare the flavorful seasoning for the Pa Kimchi. In a bowl, combine the minced garlic (1 Tbsp), grated ginger (1/4 tsp), pureed onion (3 Tbsp), salted fermented shrimp (1 Tbsp, including the brine), coarse gochugaru (1/2 paper cup), sugar (1/2 Tbsp), and plum extract (1 Tbsp). Add the anchovy sauce that was used to pickle the green onions, and the completely cooled flour paste. Mix all the ingredients thoroughly with a spatula until you have a thick and delicious seasoning paste.
Step 5
Pour the prepared seasoning over the partially pickled green onions. Carefully, so as not to break the green onions, toss them gently to coat them evenly with the seasoning, from the roots to the tips. Make sure to get the seasoning into all the nooks and crannies of the leaves. Your delicious Scallion Kimchi is now ready!
Step 6
This flavorful Scallion Kimchi develops even deeper flavors as it ferments. While it’s delicious to eat immediately, letting it sit at room temperature for about half a day before refrigerating will enhance its zesty and savory notes. This Pa Kimchi is incredibly versatile, pairing well with noodles and rice dishes. Don’t miss out on trying this recipe! (This recipe is one of the 152 representative Korean dishes chosen by 7 million people.)
