Spicy and Delicious Scallion Kimchi Recipe
Homemade Scallion Kimchi Golden Recipe, Easy Scallion Kimchi Making Method, Delicious Scallion Kimchi Recipe
Today, I’m sharing my absolute favorite kimchi, a real rice-stealer: Scallion Kimchi! Green onions are quite affordable these days, and their sweetness is strong, making them perfect for kimchi. While I love scallion kimchi, store-bought versions often have too much fish sauce for my taste, leading to waste. Trimming them can be a bit tedious, but I found some pre-trimmed ones on sale! Let’s dive into the secrets of making incredibly delicious scallion kimchi!
Ingredients
- 1 bunch Scallions (approx. 600g)
- 1 cup Anchovy fish sauce (200ml)
- 1/2 cup Plums extract (100ml)
- 2 Tbsp Sugar (30g)
- A pinch of sesame seeds (1 Tbsp)
- 2 Tbsp Sweet rice flour paste (or starch powder) (for thickening)
Cooking Instructions
Step 1
First, prepare the scallions for kimchi. If you bought pre-trimmed scallions, simply trim off any wilted leaves and the very tips of the roots. Wash them thoroughly under running water and drain well. It’s crucial to clean the root ends meticulously to remove any remaining soil, ensuring your kimchi stays fresh and doesn’t spoil quickly.
Step 2
Now, let’s make the paste that gives the kimchi its body and flavor. Prepare 2 tablespoons of sweet rice flour or starch powder. It’s essential to use cold water, not warm, to prevent lumps and achieve a smooth consistency. Whisk the flour into cold water until completely dissolved. Then, place the mixture over medium heat, stirring constantly until it thickens and gently bubbles. Once it simmers, remove from heat and let it cool completely before using. Using hot paste can cause the kimchi to ferment too quickly or become sour.
Step 3
In a large bowl, combine the completely cooled paste with 2 cups of gochugaru (Korean chili flakes), 1 cup of anchovy fish sauce, 1/2 cup of plum extract, and 2 tablespoons of sugar. Mix everything thoroughly until well combined, forming your flavorful kimchi seasoning base. You can substitute anchovy fish sauce with sand lance fish sauce, and adjust the sweetness by adding more or less plum extract or sugar according to your preference. Stir until all ingredients are harmoniously blended.
Step 4
Cut the prepared scallions into manageable pieces, about three sections each, and place them into the bowl with the seasoning. Gently toss the scallions to ensure they are evenly coated with the delicious marinade. Avoid vigorous mixing, as this can mash the scallions. Look at that appetizing visual! The well-coated kimchi is ready to be transferred into a container. Let it ferment in a cool place to develop even richer flavors.
