Spicy and Delicious Scallion Kimchi Recipe
Crispy Texture and Deep Flavor! Secrets to Delicious Scallion Kimchi, from Simple Seasoning Recipes to Tips for Neatly Packing into Kimchi Containers
I made this scallion kimchi with love for my husband, and he absolutely adores it! The crisp texture and savory seasoning make it a perfect side dish for rice. It’s such a popular recipe that I find myself making it often.
Scallion Kimchi Ingredients
- 1.5 cups Anchovy Sauce (fish sauce, using a standard paper cup)
- 1/3 cup Rice Syrup (mulyeot)
- 2 Tbsp Sugar
- 1/2 cup Korean Plum Extract (maesil extract)
- 2 cups Gochugaru (Korean chili powder, adjust to taste)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger
- 1 Tbsp Sweet Rice Flour (chapssalgaru)
- 2 cups Water (for making sweet rice paste)
- A pinch of Toasted Sesame Seeds (for garnish)
- 2 bunches Fresh Scallions (approx. 600-700g)
Cooking Instructions
Step 1
Prepare the fresh scallions. Trim any soil or wilted leaves from the root ends. The freshness of the scallions is key to the kimchi’s taste, so choosing good quality ones is important.
Step 2
Rinse the trimmed scallions thoroughly several times under cold running water. Wash them carefully to remove any remaining dirt or debris. After washing, drain them well in a colander or sieve. Properly draining excess water prevents the kimchi from becoming mushy and helps maintain its crisp texture.
Step 3
Pour 1 cup of anchovy sauce over the root ends of the drained scallions, ensuring they are evenly coated. Let them brine for about 30 minutes. This process will soften the scallions and infuse them with savory flavor.
Step 4
During the brining process, gently flip the scallions from top to bottom to ensure the anchovy sauce is absorbed uniformly. This step helps in even brining.
Step 5
Let’s make the delicious kimchi seasoning! In a pot, combine 1 Tbsp sweet rice flour with 2 cups of water. Cook over low heat, stirring constantly, until a smooth sweet rice paste forms. Once it boils and becomes clear, turn off the heat and let it cool completely. Once the paste is cool, mix in the reserved anchovy sauce (about 1/2 cup from brining), 2 cups of gochugaru, the remaining 1/2 cup of anchovy sauce, 2 Tbsp sugar, 1/3 cup rice syrup, 1 Tbsp minced garlic, 1/2 Tbsp minced ginger, 1/2 cup Korean plum extract, and a pinch of toasted sesame seeds. Mix everything well to create the seasoning paste. You can adjust the amount of sugar and rice syrup according to your preference.
Step 6
Gently coat the brined scallions with the prepared seasoning paste. Handle the scallions carefully and apply the seasoning evenly without letting them fall apart. This makes them neat and easy to pack into the kimchi container later. Ensure both the green and white parts of the scallions are well-covered with the seasoning.
Step 7
It’s important to thoroughly coat all parts of the scallions with the seasoning. If there isn’t enough seasoning, some parts might remain unseasoned. Take your time to lovingly coat each strand of scallion.
Step 8
To make the scallion kimchi easy to store and serve, gather the scallions into manageable portions.
Step 9
Take a handful of scallions and fold or bend them in half a couple of times to adjust the length. Then, use one strand of scallion to tie them together in the middle, like a bundle. This keeps them upright and neat in the kimchi container and makes them easy to take out.
Step 10
Arrange the bundled scallion kimchi neatly in the kimchi container, packing them in layers. It’s best not to pack them too tightly, as they will expand slightly as they ferment.
Step 11
You can enjoy the scallion kimchi immediately, but it tastes even better after being refrigerated for a day or two to allow the flavors to meld. This zesty scallion kimchi is especially delicious when paired with Jjajangmyeon or other noodle dishes! You must try it together.
