Crispy and Aromatic Scallion Kimchi
How to Make Delicious Scallion Kimchi That Pairs Perfectly with Meats as a Side Dish
This scallion kimchi is so addictive that you’ll find yourself making it again and again because it disappears so quickly! Enjoy the wonderful flavor and texture.
Main Ingredients
- 1.5kg Scallions, trimmed
- 6 Dried Red Chilies
- 180ml Commercial Beef Bone Broth
- 1.5 Tbsp Coarse Sea Salt
- 1/2 Cup Anchovy Fish Sauce
- 1/2 Cup Sweet Rice Flour Porridge (Juk)
Seasoning Ingredients
- 3/4 Cup Gochugaru (Korean Chili Flakes)
- 80g Grated Pear
- 1/2 tsp Grated Ginger
- 4 Tbsp Maesil Cheong (Plum Extract)
- 2 Tbsp Rice Jocheong (Rice Syrup)
- 3/4 Cup Gochugaru (Korean Chili Flakes)
- 80g Grated Pear
- 1/2 tsp Grated Ginger
- 4 Tbsp Maesil Cheong (Plum Extract)
- 2 Tbsp Rice Jocheong (Rice Syrup)
Cooking Instructions
Step 1
First, prepare the scallions by trimming off any yellowed leaves and roots. Wash them thoroughly under running water. Pat them completely dry with paper towels or a clean kitchen towel. Then, cut the scallions into roughly 3 to 4 equal pieces. This preparation will help the kimchi seasoning adhere evenly.
Step 2
It’s time to salt the scallions. In a large bowl, place the cut scallion stalks and sprinkle them with 1 tablespoon of coarse sea salt. Layer the scallion leaves on top and pour in 1/2 cup of anchovy fish sauce. Finally, add the remaining 1/2 teaspoon of coarse sea salt over the leaves. Let the scallions salt for about 1 hour. During this time, gently flip the scallions once or twice to ensure they soften evenly.
Step 3
While the scallions are salting, prepare the seasoning. Remove the stems from the dried red chilies and tear them into bite-sized pieces. Place them in a separate bowl and pour in 180ml of commercial beef bone broth. Let them soak for about 30 minutes to soften. After 30 minutes, drain the softened chilies and blend them into a fine paste using a blender or mortar and pestle. In a separate bowl, combine this chili paste with the rest of the seasoning ingredients: gochugaru, grated pear, grated ginger, maesil cheong, and rice jocheong. Mix everything well to create a flavorful kimchi paste.
Step 4
Approximately 40 minutes after you started salting the scallions, split the salted scallion stalks lengthwise in half. This step allows the seasoning to penetrate deeper into the scallions, improving the texture. Gently mix them again and continue salting for another 20 minutes, for a total of 1 hour of salting.
Step 5
After salting for a full hour, drain the excess water from the scallions by placing them in a colander. Be careful not to squeeze out too much moisture. Transfer the well-drained scallions to a large bowl and add the prepared kimchi seasoning on top.
Step 6
Gently mix the scallions with the seasoning until they are evenly coated. Avoid vigorous mixing, as this can mash the scallions. The goal is to maintain their crispiness.
Step 7
Transfer the seasoned scallion kimchi into an airtight container. Let it ferment at room temperature for 2 to 3 days. You’ll know it’s starting to ferment when a white film begins to form on the surface. Once it has reached your desired level of fermentation, store it in the refrigerator. This delicious scallion kimchi is perfect as a side dish for rice or to enjoy alongside grilled meats!
