Crispy Scallion Kimchi (Buchu Kimchi)
How to Make Deliciously Crispy Scallion Kimchi – Boost Your Summer Health!
Beat the summer heat and boost your appetite with this simple and refreshing Buchu Kimchi (scallion kimchi). On days when the temperature soars, this easy-to-make dish is a perfect way to stay healthy and satisfied. It’s quick to prepare and can be enjoyed immediately, offering a wonderfully crisp texture and fresh taste. It bridges the gap between a fully fermented kimchi and a fresh side dish (geotjeori), making it ideal for a summer energy boost.
Main Ingredients
- 1 bunch fresh scallions (Buchu)
- 1 medium onion
- A small amount of carrot (about 1/4)
Flavorful Seasoning
- 7 Tbsp Korean chili flakes (Gochugaru)
- 2 Tbsp salted fermented shrimp (Saeujeot), finely minced
- 3 Tbsp anchovy sauce (Kkanari Aekjeot)
- 2 Tbsp minced garlic
- 3 Tbsp plum extract (Maesilcheong)
- 2 Tbsp toasted sesame seeds
- 7 Tbsp Korean chili flakes (Gochugaru)
- 2 Tbsp salted fermented shrimp (Saeujeot), finely minced
- 3 Tbsp anchovy sauce (Kkanari Aekjeot)
- 2 Tbsp minced garlic
- 3 Tbsp plum extract (Maesilcheong)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare the vegetables for the scallion kimchi. Take one medium onion and about a quarter of a carrot for color. Mince 2 tablespoons of fresh garlic. (Tip: Mince garlic just before using to preserve its aromatic flavor.)
Step 2
Wash the fresh scallions thoroughly under running water to remove any dirt or debris. After washing, drain them well in a colander. Excess water can dilute the seasoning and make the kimchi less flavorful.
Step 3
Once the scallions are drained, cut them into approximately 5cm (about 2 inches) lengths. Cutting them too short might reduce the enjoyable chewiness.
Step 4
Thinly julienne the prepared carrot and onion. Aim for slightly thinner strips than the scallions for a harmonious blend. In a large bowl, combine the julienned onion and carrot, along with 7 tablespoons of gochugaru. (Tip: It’s best to add the saeujeot gradually while tasting, but for this recipe, we’ll add 3 tablespoons.)
Step 5
Now, add the sauces and sweetener. Mix in 3 tablespoons of Kkanari Aekjeot for a savory depth and 3 tablespoons of maesilcheong for a sweet and tangy note. Note that the saltiness of anchovy sauce can vary, so it’s advisable to taste and adjust as needed.
Step 6
Finally, add 2 tablespoons of toasted sesame seeds. Let the seasoning mixture sit for a moment to allow the flavors to meld. Pre-mixing the seasoning helps the flavors penetrate the scallions better, resulting in a more delicious kimchi.
Step 7
Add the cut scallions (about 5cm long) to the well-mixed seasoning.
Step 8
It’s crucial to preserve the fresh, crisp texture of the scallions. Gently toss the scallions with the seasoning using your fingertips, being careful not to mash them. Treat them like you would for a fresh geotjeori (seasoned vegetable salad) to maintain their cool, refreshing flavor and aroma without any raw taste. (Tip: Over-mixing will cause the scallions to wilt quickly, so gentle handling is key!)
Step 9
This freshly made scallion kimchi is perfect to enjoy immediately. If making traditional kimchi feels too daunting, or when you simply crave a fresh and zesty side dish, try this buchu kimchi. It’s a fantastic choice for its refreshing taste, crisp texture, and health benefits!
