Spring’s Freshness: Scallion Kimchi
A Delicious Treat Before Kimjang! How to Make Crispy and Aromatic Scallion Kimchi
Before the main kimjang season arrives, why not make delicious kimchi with tender, young spring scallions? Because the scallions are so tender, they’re not tough or spicy, making them a hit even with children! Enjoy the taste of spring with this refreshing and appetizing scallion kimchi.
Ingredients
- 1 large bunch of fresh scallions
- 2 cups coarse sea salt (for brining)
- 1 liter water
- 1/2 pear
- 1/2 onion
- 1/2 Korean radish (similar size to the onion)
Seasoning
- 12 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp saeujeot (fermented salted shrimp), finely minced
- 3 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp salt
- A pinch of sugar (or artificial sweetener) for sweetness adjustment
- 1 cup cooked rice flour paste (jijim/pul)
- A pinch of toasted sesame seeds
- 12 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp saeujeot (fermented salted shrimp), finely minced
- 3 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp salt
- A pinch of sugar (or artificial sweetener) for sweetness adjustment
- 1 cup cooked rice flour paste (jijim/pul)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare one large bunch of fresh scallions. Remove any dirty outer leaves and trim off any yellowing parts, making sure they are clean. You can also trim the very ends of the roots.
Step 2
In 1 liter of water, dissolve 2 cups of coarse sea salt completely by stirring well. This brine will ensure the scallions are evenly salted.
Step 3
Submerge the prepared scallions in the brine and let them pickle for 2 to 3 hours. Flip them over once or twice during this time to ensure even brining. Once brined, rinse the scallions thoroughly under cold running water about twice, then drain them completely. Be careful not to squeeze them too hard.
Step 4
Peel and roughly chop the 1/2 pear, 1/2 onion, and the Korean radish (about the same size as the onion). Place these into a blender along with 3 Tbsp of fish sauce. Blend until smooth to create a fruit and vegetable puree. In a separate bowl, mix this puree with 1 cup of cooked rice flour paste and 12 Tbsp of gochugaru until well combined and free of lumps.
Step 5
To the base seasoning mixture from step 3, add 2 Tbsp of minced saeujeot, 2 Tbsp of minced garlic, and 2 Tbsp of salt. Mix thoroughly. If you prefer a touch of sweetness, you can add a tiny pinch of sugar or artificial sweetener at this stage, adjusting to your taste. Be cautious not to add too much, as it can make the kimchi overly sweet.
Step 6
Take the well-drained scallions. Grab a handful of scallions at a time and generously coat them with the prepared seasoning mixture, working from the root end up to the green tips. Apply a little more seasoning to the root part for enhanced flavor. When packing into a container, arrange the scallions with their roots facing in one direction, alternating the direction for each layer to store them neatly.
Step 7
Sprinkle toasted sesame seeds generously over the neatly packed scallion kimchi to finish. Leave the kimchi at room temperature for 1 to 2 days to ferment. During this time, the flavors will deepen, and a pleasant sourness will develop. After fermentation, store it in the refrigerator. Our family prefers it when it’s more sour, so we sometimes let it ferment at room temperature for up to 3 days! It’s especially delicious when served with a steaming bowl of ramen on a cold day – a favorite for my daughter! ^^
