Crispy Green Onion Kimchi
Crispy Green Onion Kimchi
Delicious Green Onion Kimchi Recipe Using Organic Spring Onions
Introducing a crisp and refreshing green onion kimchi, a special treat only available during the spring onion season. Make healthy and delicious kimchi using fresh organic green onions. It’s versatile as a side dish or a cooking ingredient.
Kimchi Ingredients- 5kg Organic Spring Onions
- 1.5 cups Coarse Sea Salt
Kimchi Seasoning- 100ml Pear Juice (or pureed pear)
- 20 cloves Garlic, minced
- 3 cloves Ginger, minced (approx. 1-2 Tbsp minced ginger)
- 3 Tbsp Dried Salted Shrimp, finely chopped or blended
- 400ml Water (for making paste)
- 2.5 cups Gochugaru (Korean chili flakes, approx. 250g, adjust to spice preference)
- 1 cup Fish Sauce (approx. 200ml)
- 1/2 cup Plum Extract (approx. 100ml)
- 1 bowl Cooked Rice (approx. 150g)
- 1 cup Water (for blending rice)
- 100ml Pear Juice (or pureed pear)
- 20 cloves Garlic, minced
- 3 cloves Ginger, minced (approx. 1-2 Tbsp minced ginger)
- 3 Tbsp Dried Salted Shrimp, finely chopped or blended
- 400ml Water (for making paste)
- 2.5 cups Gochugaru (Korean chili flakes, approx. 250g, adjust to spice preference)
- 1 cup Fish Sauce (approx. 200ml)
- 1/2 cup Plum Extract (approx. 100ml)
- 1 bowl Cooked Rice (approx. 150g)
- 1 cup Water (for blending rice)
Cooking Instructions
Step 1
Prepare 5kg of fresh organic spring onions. Choosing good ingredients is key for this special seasonal kimchi.
Step 2
Begin preparing the green onions. No special treatment is needed for the green stalks; just wash them thoroughly. Peel off the outer layers of the onion bulbs. Trim the root ends slightly. For larger, thicker onions, make a few slits to help the seasoning penetrate better. (You can skip making slits for very small or thin onions.)
Step 3
5kg of prepared green onions is quite a lot! Wash the onions gently under running water two to three times. Next, it’s time to salt them. Sprinkle 1.5 cups of salt evenly over the onions. Layer the onions, sprinkling salt in between, to ensure even salting. Let them salt for 1 hour and 30 minutes, then flip them over. Continue salting for another hour. After a total of 2 hours and 30 minutes of salting, rinse them twice thoroughly and drain well. (The photo for the salting process is missing. Salt the onions until they soften and become translucent.)
Step 4
Make the base for the kimchi seasoning, either a rice paste or blended rice. In a blender, combine 1 bowl of cooked rice and 1 cup of water. Blend until smooth. Transfer to a pot and cook over low heat, stirring constantly, until it thickens like a paste. Let it cool. (Alternatively, you can use the blended rice mixture directly.) In a separate blender, combine the dried salted shrimp, minced garlic, pear juice, minced ginger, and 400ml of water, and blend again until smooth.
Step 5
In a large bowl, combine 1 cup of fish sauce, 2.5 cups of gochugaru, and 1/2 cup of plum extract. Add the blended ingredients from the previous step (salted shrimp, garlic, pear juice, ginger) and the blended rice mixture. Stir well to combine all seasoning ingredients. Using finely ground gochugaru will give the kimchi a more vibrant color.
Step 6
Here are the green onions after being salted for 2 hours and 30 minutes and then rinsed. They haven’t become too mushy, as you might have expected. Before mixing with the seasoning, it’s best to let them drain in a colander for about two hours to remove excess water. Draining well will prevent the kimchi from becoming watery and help maintain its crispness.
Step 7
The gochugaru has fully absorbed the liquid, creating a delicious kimchi seasoning. The aroma alone is mouthwatering! We’re now ready to coat the green onions with this flavorful mixture.
Step 8
Take 3-4 stalks of green onion at a time and coat them with the prepared seasoning. When packing into the kimchi container, layer the onions in an alternating pattern to use space efficiently. If you’re concerned about having too little seasoning, lightly coat the bottom layers and apply the seasoning more generously to the top. You can always add more seasoning later if needed.
Step 9
This recipe yields two full containers of kimchi. The larger container was left at room temperature overnight before being moved to the kimchi refrigerator. The smaller container was left at room temperature for three days before refrigeration. After three days, the spiciness mellows, and it’s ready to eat. When serving, simply cut the green onions into bite-sized pieces with scissors. Enjoy your delicious, tangy, and crisp green onion kimchi!
