Delicious Scallion Kimchi Recipe: Perfect with Jjajangmyeon!
#ScallionKimchi #GreenOnionRecipe #KimchiMaking #KimchiSeasoningWithPear #ScallionKimchiAndJjajangmyeon
Suddenly, you might crave scallion kimchi paired with jjajangmyeon! While napa cabbage prices are high, green onions are relatively more affordable. Although large green onions are also an option, large green onion kimchi is best enjoyed after significant fermentation. In contrast, scallion kimchi made from young green onions tastes delicious even when freshly made! Young green onions can have a slightly pungent and spicy taste, but don’t worry! If you let it ferment well, you’ll enjoy a much richer and more authentic scallion kimchi flavor! Adjust the fermentation time according to your preference!
Ingredients
- 700g young green onions (scallions)
- 10 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp minced garlic
- 1 tsp minced ginger
- 1/2 pear
- 1/2 onion
- 2 Tbsp salted fermented shrimp (saeujeot)
- 5 Tbsp anchovy sauce (myeolchi aekjeot)
- 5 Tbsp plum extract (maesil aek)
- 80g glutinous rice paste (chapssalpul)
- 2 stock cubes
Cooking Instructions
Step 1
First, let’s make the essential glutinous rice paste for delicious scallion kimchi. Mix water and glutinous rice flour in a 2:1 ratio, and add 2 stock cubes. Cook over medium heat, stirring constantly to prevent lumps, until it becomes thick and sticky. This is your finished paste.
Step 2
Prepare the onion and pear that will add savory depth to the scallion kimchi seasoning. Wash them thoroughly, peel, and cut them into appropriate sizes.
Step 3
Combine the prepared pear, onion, and salted fermented shrimp in a blender and blend until smooth. This creates the smooth base for your seasoning.
Step 4
Once the previously made glutinous rice paste has cooled, add the blended pear, onion, and shrimp mixture to it. Stir well to ensure there are no lumps.
Step 5
Now, add the minced garlic and ginger for aroma, and the plum extract for a sweet and tangy flavor. Mix these ingredients until well combined.
Step 6
For the final touch, add the anchovy sauce for umami and the red pepper flakes for color and spice. Mix everything thoroughly until the seasoning is evenly blended.
Step 7
Your rich-colored scallion kimchi seasoning is ready! While you can use it immediately, it’s best to chill it in the refrigerator for a while. Cooling the seasoning helps to mellow out the raw taste of the red pepper flakes, resulting in a deeper flavor.
Step 8
Trim and thoroughly wash the fresh young green onions. Typically, scallion kimchi is not separately brined with fish sauce or coarse salt. The seasoning itself is flavorful, and since it’s not meant to be eaten immediately but rather aged slightly, there’s no need to pre-salt the green onions. However, if you prefer to eat it right away, you can sprinkle it with about 1/2 cup of anchovy sauce and let it sit for about an hour.
Step 9
Apply the prepared scallion kimchi seasoning evenly to the green onions. First, coat the root ends thoroughly with the seasoning, then gently spread the remaining seasoning along the stems.
Step 10
Voila! Mix the green onions well so that the seasoning coats them evenly. Thorough mixing is key to delicious kimchi.
Step 11
Transfer the finished scallion kimchi into a clean kimchi container, packing it neatly. Make sure to scrape in all the remaining seasoning from the bowl. In this weather, it’s best to let it ferment at room temperature for about two days, then store it in the kimchi refrigerator to be enjoyed cold.
Step 12
Here is the scallion kimchi, which has been left to ferment at room temperature for two days and then stored chilled in the kimchi refrigerator. It’s plated nicely, and a sprinkle of toasted sesame seeds on top adds a delightful nutty aroma. And just like that, your simple yet incredibly delicious scallion kimchi is complete!
