Spring Scallion Kimchi
Spring Scallion Kimchi
Delicious Scallion Kimchi Season! How to Make Flavorful Scallion Kimchi Without Rice Paste
Hello! This is Kim Jin-ok. Scallion kimchi is a delicacy during the kimchi-making season, but did you know that the scallions available now, having endured the winter, are packed with nutrients and incredibly delicious? Making scallion kimchi with the scallions of this season yields a truly wonderful flavor. After April, you’ll find ‘silpa’ (thin green onions) instead of ‘jjokpa’ (larger scallions). For silpa, you can make kimchi by directly mixing them with the seasoning without salting. Similarly, when jjokpa are particularly thin and tender, you can skip the salting step and mix them directly with the seasoning for a delicious outcome.
Ingredients- 500g peeled scallions (thinner and more tender ones are best)
- 80ml anchovy sauce (fish sauce)
- 1/2 onion (for blending)
- 1 packet of pear juice (approx. 100ml)
- 2 Tbsp cooked rice
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 8 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 to 2.5 Tbsp plum extract (maesilcheong)
- 100ml sesame seeds (optional, for added nutty flavor)
Cooking Instructions
Step 1
1. First, prepare 500g of peeled scallions. For the best flavor in scallion kimchi, it’s ideal to use scallions that are thin and not too long.
Step 2
2. Wash the prepared scallions thoroughly and then drain them well in a colander. Ensuring they are well-drained will help the kimchi ferment properly and prevent it from becoming mushy.
Step 3
3. If the white parts of the scallions are easy to split lengthwise by hand, gently pull them apart. If the white stems are thick, it’s best to cut them in half lengthwise with a knife. This crucial step allows the seasoning to penetrate evenly into the white parts, resulting in more flavorful kimchi.
Step 4
4. Place the prepared scallions in a large bowl. Pour 80ml of anchovy sauce over the white parts of the scallions, and lightly drizzle some over the green leafy parts as well. To concentrate the anchovy sauce on the white stems, you can place something underneath the bowl to tilt it (e.g., a folded paper towel). Allow the scallions to salt and wilt for 30 minutes. If your scallions are thick, you might need to salt them for about 40 minutes. Flip the scallions halfway through the salting process to ensure even seasoning.
Step 5
5. While the scallions are salting, prepare the delicious seasoning paste. In a blender, add 1/2 onion cut into pieces, 2 tablespoons of cooked rice, 1 tablespoon of minced salted shrimp, and 1 packet (about 100ml) of pear juice. Blend until smooth. You can substitute apple juice for pear juice if preferred.
Step 6
6. Pour the blended mixture into a bowl. Add 2 tablespoons of minced garlic, 1/3 tablespoon of minced ginger, 8 tablespoons of gochugaru, and 2 to 2.5 tablespoons of plum extract. Mix everything well. Once the scallions are sufficiently salted, carefully pour off the collected anchovy sauce from the scallions into the seasoning mixture. Combine thoroughly, mixing and gently massaging the ingredients together to create the final kimchi seasoning. Taste the seasoning and adjust with additional salt or fish sauce to your preference. If you feel it’s lacking in umami, a very small amount of MSG can be added.
Step 7
7. Gently push the salted scallions to one side of the bowl and pour the prepared seasoning mixture over them. Now, mix and gently knead the scallions with the seasoning until they are evenly coated. Your delicious scallion kimchi is now complete! Remember, if your scallions are very thin and tender, you can skip the salting step and mix them directly with this seasoning for an equally delightful result!
