Vegetarian Scallion Kimchi: A Fragrant and Crunchy Delight
Rich in Flavor, Fish Sauce-Free Vegetarian Scallion Kimchi
Introducing a vegetarian scallion kimchi that the whole family can enjoy with peace of mind. This recipe omits fish sauce, using rich soy sauce for a deep umami flavor. It’s easy to make, delicious immediately, and even better when fermented. Experience the crisp texture and aromatic scallion flavor that will tantalize your taste buds. Make it now!
Main Ingredients- 1 bunch scallions (approx. 600g peeled scallions)
- 1/2 cup soy sauce (for soup/seasoning)
Kimchi Seasoning- 7 Tbsp Korean chili powder (gochugaru)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1.5 Tbsp sweet rice flour
- 1 cup kelp stock (dashima water)
- 7 Tbsp Korean chili powder (gochugaru)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1.5 Tbsp sweet rice flour
- 1 cup kelp stock (dashima water)
Cooking Instructions
Step 1
First, let’s make the sweet rice flour paste. In a pot, combine 1.5 Tbsp of sweet rice flour with 1 cup of kelp stock. Whisk well to dissolve any lumps. Cook over medium heat, stirring constantly with a spatula. Once it starts to thicken and bubble, remove from heat and let it cool completely. This paste will add a smooth texture to the kimchi and help the seasoning adhere well.
Step 2
Trim any yellow or wilted leaves from the scallions. Wash them thoroughly under running water, paying attention to the roots. After washing, place the scallions root-side down in a colander to drain excess water. Properly draining the water is crucial for maintaining the scallions’ crispness and preventing them from becoming mushy.
Step 3
In a large bowl, stand the scallions upright with the root ends pointing upwards. Pour 1/2 cup of soy sauce specifically for soup (guk-ganjang) over the root parts. This method allows the roots to absorb the seasoning first, resulting in a deeper flavor. Let them sit for about 15 minutes to lightly pickle.
Step 4
After 15 minutes, lay the pickled scallions down and continue to pickle for another 15 minutes. During this time, gently flip the scallions every 5 minutes, turning them over and sideways to ensure even pickling without tangling. Careful flipping helps maintain their shape.
Step 5
Once the 15 minutes are up, remove the pickled scallions from the colander. Do not discard the soy sauce liquid used for pickling; it will be used in the kimchi seasoning. This liquid is concentrated with flavor and will enhance the overall taste of the kimchi.
Step 6
Now, let’s prepare the kimchi seasoning. In a large bowl, combine the cooled sweet rice flour paste and the reserved soy sauce liquid from pickling the scallions. Add 7 Tbsp of Korean chili powder, 1 Tbsp of plum extract, 1 Tbsp of sugar, and 1 Tbsp of minced garlic. Mix everything thoroughly until well combined to create the kimchi seasoning.
Step 7
Carefully spoon the prepared kimchi seasoning onto the scallions, starting from the root ends.
Step 8
Gently spread the seasoning evenly over all the scallions, ensuring the leaves are also well-coated. Evenly distributing the seasoning is key for the flavors to meld properly.
Step 9
Place the seasoned scallion kimchi into a kimchi container, packing them snugly. Leave the container at room temperature for about half a day to allow fermentation to begin, then store it in the refrigerator to chill. The flavor will deepen as it ferments.
Step 10
Enjoy your delicious vegetarian scallion kimchi! It’s a clean and flavorful kimchi with a deep umami taste, the characteristic aroma of scallions, and a satisfying crunch, all without fish sauce. It’s a great side dish for rice and pairs well with any meal!
