Aromatic Scallion Kimchi: Delicious Even When Grilled
Aromatic Scallion Kimchi: Delicious Even When Grilled
Scallion Kimchi Recipe Made with Fresh Scallions, Perfect for Grilling!
Today’s recipe is for Scallion Kimchi made with fresh scallions. This kimchi boasts a delightful crunch and rich seasoning that is especially enhanced when grilled. Enjoy the uniquely pungent yet sweet flavor of scallion kimchi right in your own kitchen.
Kimchi Ingredients- 2 bunches fresh scallions
- 2/3 bowl anchovy sauce (approx. 200ml)
- 1 bowl clear water (approx. 300ml)
- 2 tablespoons glutinous rice flour
- 4 pieces dried kelp (approx. 10x10cm)
- 2 dried shiitake mushrooms
- 7 chili peppers (e.g., Korean green chili or red chili)
- 10 cloves garlic
- 1 small onion
- 1/2 sweet apple
- 2 tablespoons salted fermented shrimp
- 1 ladle fine gochugaru (Korean chili flakes)
- 1/2 bowl omija extract (approx. 150ml)
- 2 tablespoons sea salt
Cooking Instructions
Step 1
First, prepare 2 bunches of fresh scallions. Trim the root ends neatly and remove any wilted or damaged leaves. Wash them thoroughly. Place the cleaned scallions in a large bowl suitable for mixing kimchi. You can use both the white and green parts together for a fuller flavor.
Step 2
Pour 2/3 of a bowl of anchovy sauce evenly over the prepared scallions. Gently toss or shake the scallions to ensure the sauce coats them evenly. This step helps the scallions soften, adds umami, and prevents the kimchi from spoiling too quickly.
Step 3
In a pot, combine 1 bowl of water and 2 tablespoons of glutinous rice flour. Whisk well to dissolve any lumps. Cook over medium-high heat, stirring constantly, until a thick porridge-like consistency is achieved – this is your glutinous rice paste. Boil for another 1-2 minutes after it starts simmering, then remove from heat and let it cool completely. The glutinous rice paste will thicken the kimchi seasoning and mellow the flavors.
Step 4
To create a rich broth for the kimchi seasoning, add 4 pieces of kelp and 2 dried shiitake mushrooms to 1 bowl of water (or use the cooled water from cooking the glutinous rice paste). Simmer for about 10 minutes. Remove the kelp and shiitake mushrooms, and let the resulting broth cool completely before use.
Step 5
Prepare the vegetables for the seasoning. Remove the stems from 7 chili peppers and wash them clean. Peel and prepare 10 cloves of garlic. You can use Korean green chili peppers for spiciness or a mix of red and green for color.
Step 6
Prepare 1 small onion and 1/2 sweet apple. Peel the onion and chop it into appropriate sizes. The apple can be used with its skin on after removing the core. These ingredients will add sweetness and a refreshing taste to the seasoning.
Step 7
Combine the prepared chili peppers, garlic, onion, and apple in a blender or food processor. Add 2 tablespoons of salted fermented shrimp and blend until smooth. Salted fermented shrimp are crucial for adding depth and umami to the seasoning.
Step 8
In a bowl, combine the blended mixture with the cooled glutinous rice paste and the prepared, cooled broth. Mix everything thoroughly. Ensure there are no lumps and the seasoning base is smooth. This forms the foundation of your kimchi paste.
Step 9
Add 1 generous ladle of fine gochugaru (Korean chili flakes) for color and heat. Then, stir in 1/2 bowl of omija extract for a sweet and tangy balance. You can substitute with plum extract if omija extract is unavailable. Mix well until all ingredients are fully incorporated.
Step 10
Check the amount of anchovy sauce that was initially added to the scallions. Now, add 2 tablespoons of sea salt to the seasoning mixture. Salt complements the anchovy sauce, creating a deeper flavor profile. Mix these ingredients in well.
Step 11
This is a crucial step for perfecting the taste. Taste the seasoning and adjust the saltiness by adding more anchovy sauce or sea salt if needed. If it’s too salty, you can dilute it slightly with water or broth. Remember, kimchi seasoning should be slightly saltier than you’d prefer for immediate eating, as it will mellow during fermentation.
Step 12
Generously pour the finished, flavorful scallion kimchi seasoning over the scallions in the bowl. Use your hands or a spatula to gently mix the scallions and seasoning until they are evenly coated. Be careful not to break the scallions. Your aromatic and crunchy scallion kimchi is now ready!
Step 13
The scallion kimchi can be enjoyed immediately, but it will develop a richer flavor after resting in the refrigerator for about a day. Fold the scallions neatly and pack them into your storage container. This scallion kimchi is particularly delicious when served with grilled meats like pork belly. For an extra special treat, try grilling a whole scallion stalk alongside your meat and the kimchi – the combined flavors are phenomenal!
