Deliciously Spicy and Sweet Scallion Kimchi (Baek Jong-won Style)
Deliciously Spicy and Sweet Scallion Kimchi (Baek Jong-won Style)
Easily Make Flavorful Scallion Kimchi at Home!
Crispy green onions coated in a spicy, sweet, and savory sauce make this kimchi an absolute rice thief! It’s so satisfying that you can enjoy a hearty meal with minimal side dishes. (Recipe inspired by Baek Jong-won for extra deliciousness!)
Main Ingredients- 1 bunch of thoroughly cleaned and trimmed scallions
- 1/2 carrot
Spicy and Sweet Seasoning Ingredients- 1 onion
- 2/3 cup (approx. 160ml) anchovy sauce or fish sauce
- 2 cups (approx. 200g) fine red chili powder
- 2 Tbsp (approx. 30g) sugar
- 3 Tbsp salted fermented shrimp, finely minced
- 3 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 2 Tbsp glutinous rice flour or all-purpose flour
- 2 cups (approx. 400ml) water
- 1 onion
- 2/3 cup (approx. 160ml) anchovy sauce or fish sauce
- 2 cups (approx. 200g) fine red chili powder
- 2 Tbsp (approx. 30g) sugar
- 3 Tbsp salted fermented shrimp, finely minced
- 3 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 2 Tbsp glutinous rice flour or all-purpose flour
- 2 cups (approx. 400ml) water
Cooking Instructions
Step 1
First, rinse the scallions thoroughly under running water. Make sure to clean the roots well and remove any wilted or damaged leaves. Drizzle 2/3 cup of fish sauce evenly over the white parts of the trimmed scallions, focusing on the thicker white sections. You only need a light drizzle on the green leaves. Let them sit for about 30 minutes to allow the scallions to soften and wilt. After 30 minutes, drain the scallions in a colander. Tilting the bowl slightly will help the white stems drain more effectively.
Step 2
While the scallions are pickling, prepare the other ingredients. Peel the carrot and julienne it into thin strips. Grate the onion finely using a grater, or you can use a blender for convenience. Finely mince the salted fermented shrimp after draining any excess liquid. Having these ingredients prepped makes the seasoning process much smoother.
Step 3
In a pot, combine the glutinous rice flour (or all-purpose flour) and water. Whisk well to dissolve any lumps. Place the pot over medium heat and stir continuously as it heats up to create a smooth paste (called ‘mil-garu-pul’ or flour paste). Once the paste begins to bubble and thicken, immediately turn off the heat. Let it cool completely, either in the pot or by transferring it to another bowl. It’s important that the paste is completely cool before mixing it into the main seasoning, as a hot paste can cause the other ingredients to clump.
Step 4
Once the flour paste has cooled down completely, add all the prepared seasoning ingredients to it. This includes the remaining fish sauce (if any, in addition to what was used for pickling), the 2 cups of chili powder, the minced salted fermented shrimp, 2 Tbsp sugar, the grated onion, and 3 Tbsp minced garlic. Mix everything together thoroughly with a spoon or whisk until you have a smooth, homogeneous seasoning paste. Taste the mixture at this stage and adjust the seasoning (saltiness, sweetness) according to your preference.
Step 5
After the seasoning base is well combined, gently stir in the julienned carrots and 1 Tbsp of toasted sesame seeds. The carrots add a nice color and a slight crunch, while the sesame seeds contribute a nutty aroma and flavor.
Step 6
Now it’s time to coat the pickled scallions with the delicious seasoning. Make sure the excess liquid has been drained from the scallions. Starting with the white stems, coat each scallion generously with the seasoning mixture. For the green leafy parts, you can simply brush the seasoning on lightly, as it will still absorb the flavor well. Ensuring the white stems are well-coated will enhance the overall taste.
Step 7
Once all the scallions are seasoned, gather them into small bundles of about 5-6 stalks each and gently roll them up neatly. Rolling them this way makes them easy to store, serve, and visually appealing. Arrange the rolled scallions snugly in an airtight container. Your scallion kimchi is now ready!
Step 8
This scallion kimchi tastes great right after making it, but for an even richer and more developed flavor, allow it to ferment in the refrigerator for one to two days. The flavors will meld and deepen beautifully. Enjoy it immediately for a fresh taste or wait a couple of days for a more complex and satisfying kimchi experience.
