Spring’s Delight: Making Fresh Garlic Scape Kimchi
Flavorful Kimchi Made with Young Garlic Scapes
Introducing a delicious kimchi made with young garlic scapes, best enjoyed in March! Young garlic is rich in allicin, which is said to help lower cholesterol levels. We’ve carefully prepared this kimchi using fresh, naturally grown young garlic from Tongyeong, harvested during its peak season, which can only be savored at this time of year. Discover a unique spring kimchi that will awaken your appetite!
Main Ingredients
- 3 bunches of fresh young garlic scapes
- 5 stalks of crisp green onions (scallions)
Flavoring Ingredients
- Savory anchovy sauce (fish sauce)
- Fine chili powder
- Aromatic minced garlic
- Pungent ginger
- Sweet plum extract
- Nutty toasted sesame seeds
- Rich anchovy broth
- Chewy glutinous rice paste
- Savory anchovy sauce (fish sauce)
- Fine chili powder
- Aromatic minced garlic
- Pungent ginger
- Sweet plum extract
- Nutty toasted sesame seeds
- Rich anchovy broth
- Chewy glutinous rice paste
Cooking Instructions
Step 1
Start by preparing the fresh young garlic scapes that just arrived. We’ll be making delicious kimchi that captures the essence of spring!
Step 2
Trim off the root ends of the young garlic scapes. Carefully wash them, paying attention to clean out any soil hidden between the leaves. After draining, cut them into approximately 3cm (1.2 inches) bite-sized pieces.
Step 3
To ensure the seasoning penetrates well, slice the white stem parts of the young garlic scapes lengthwise in half. This helps the flavors meld beautifully.
Step 4
The leafy parts of the young garlic are generously used in this kimchi. To add a delightful crunch and help the seasoning distribute evenly, slice the white parts of the green onions (scallions) into similar lengths as the garlic scapes and add them together.
Step 5
In a large bowl, combine cold water and glutinous rice flour. Cook over low heat, stirring constantly, until a smooth paste forms. Once the rice paste has completely cooled, mix in 4 cups of fine chili powder, 2 tablespoons of minced garlic (for a mild yet flavorful kimchi), and 1 tablespoon of grated ginger (or ginger paste). Stir well to combine.
Step 6
Add 2 cups of anchovy sauce (using a standard measuring cup) for a rich umami flavor. You can adjust the amount based on the saltiness of your sauce.
Step 7
Pour in 1 cup of anchovy broth for a deep, refreshing taste. You can substitute this with rice water if you prefer.
Step 8
Finally, add 3 tablespoons of sweet plum extract for sweetness and aroma. Stir everything thoroughly to ensure all the seasoning ingredients are well incorporated, creating a delicious kimchi paste.
Step 9
Add the prepared young garlic scapes and green onions to the kimchi paste. Gently toss them to coat evenly with the seasoning. Be careful not to overmix, as this can mash the garlic scapes.
Step 10
This freshly made young garlic scape kimchi is delicious to eat right away! The leafy parts, in particular, have a wonderfully sweet and zesty flavor that makes it a perfect side dish for rice or even a delightful wrap ingredient. Enjoy your delicious creation!
