Sweet and Delicious Scallion Kimchi
Sweet and Delicious Scallion Kimchi
How to Make Delicious and Sweet Scallion Kimchi
When your kimchi is well-fermented or running low, you often crave a simple fresh kimchi salad or a quick kimchi dish. This is exactly that time! As I find myself making plenty of seasoned radishes and simple kimchi varieties, it feels just right. ^^ This quick scallion kimchi is perfect for those moments when you want something fresh and flavorful without much fuss.
Ingredients- 1 bunch scallions (green onions)
- 1.5 cups gochugaru (Korean chili flakes, approx. 150g)
- 1 cup fish sauce (e.g., Kkanari fish sauce, approx. 200ml)
- 1/2 cup sugar (approx. 100g)
- 2 Tbsp maesil-cheong (green plum syrup, approx. 30ml)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Start by preparing your scallions. Trim any wilted or damaged parts from the root ends and carefully wash the entire bunch under cold running water. Gently shake off excess water.
Step 2
Trim about 1 cm off the very tips of the scallions. This helps ensure even seasoning later on.
Step 3
Let’s make the flavorful seasoning paste! In a bowl, combine 1.5 cups of gochugaru, 1 cup of fish sauce, 1/2 cup of sugar, and 2 Tbsp of maesil-cheong. Whisk everything together until well combined and there are no lumps. While there are no complex ingredients, the ratio is key to a delicious flavor! If you prefer it sweeter or saltier, feel free to adjust the sugar or fish sauce slightly to your personal taste. The mixture should become a thick paste.
Step 4
Now it’s time to coat the scallions with the seasoning. Add the prepared scallions to the bowl with the paste. Begin by carefully coating the root ends of the scallions generously with the seasoning. Ensuring the roots are well-covered is important for overall flavor distribution.
Step 5
Once the root ends are well-coated, use the remaining seasoning to gently coat the green leafy parts of the scallions all the way to the tips. The paste might seem quite thick at first, but don’t worry! As the scallions sit, they will release their natural moisture, creating a delicious kimchi juice. You can enjoy this scallion kimchi right away, but letting it sit at room temperature for about a day will allow the flavors to meld and deepen beautifully. After that, store it in the refrigerator to enjoy it cold. Enjoy your homemade scallion kimchi!
