Golden Recipe Green Onion Kimchi (Pakimchi)
The Perfect Companion for Ramen, Green Onion Kimchi! 🍜 Achieve Crispy and Delicious Pakimchi with Man-gae’s Golden Recipe ★
What goes best with ramen? Pakimchi, of course! Man-gae’s Recipe proudly presents its golden recipe for delicious green onion kimchi. The spicy and sweet seasoning perfectly complements the refreshing bite of the green onions, creating a divine pairing. It’s not just great with ramen; it’s also an exquisite side dish for any meat dish, like samgyeopsal (pork belly) or bossam (boiled pork wraps). Discover all the world’s delicious recipes with Man-gae’s Recipe and create your own special Pakimchi!
Essential Ingredients
- 600g trimmed green onions (bottoms trimmed, yellow leaves removed)
- 1/3 cup (approx. 60ml) anchovy sauce (myeolchi aekjeot)
Flavorful Seasoning Ingredients
- 1 Tbsp minced garlic (approx. 15g)
- 1/4 Tbsp minced ginger (approx. 3g)
- 3 Tbsp finely grated onion (approx. 45g)
- 1 Tbsp salted shrimp, minced (approx. 15g)
- 1/2 cup (approx. 50g) red pepper flakes (gochugaru)
- 1/2 Tbsp sugar (approx. 5g)
- 1 Tbsp plum extract (maesil-ek) (approx. 15ml)
Starch Paste Ingredients for Texture
- 1 Tbsp flour (approx. 10g)
- 1/2 cup (approx. 100ml) water
- 1 Tbsp minced garlic (approx. 15g)
- 1/4 Tbsp minced ginger (approx. 3g)
- 3 Tbsp finely grated onion (approx. 45g)
- 1 Tbsp salted shrimp, minced (approx. 15g)
- 1/2 cup (approx. 50g) red pepper flakes (gochugaru)
- 1/2 Tbsp sugar (approx. 5g)
- 1 Tbsp plum extract (maesil-ek) (approx. 15ml)
Starch Paste Ingredients for Texture
- 1 Tbsp flour (approx. 10g)
- 1/2 cup (approx. 100ml) water
Cooking Instructions
Step 1
First, we’ll thoroughly clean and prepare the green onions. Place the green onions in a bowl and fill it with enough water to cover them. Gently swish the onions, focusing on the root area, to wash away any dirt or debris. Rinse them well under running water and then drain them completely in a colander. Ensuring they are well-drained prevents the seasoning from becoming watery.
Step 2
This step is crucial for developing the flavor of the green onions. Place the cleaned green onions in a large bowl. Pour 1/3 cup of anchovy sauce evenly over the root ends of the green onions. Marinating them this way softens the green onions and adds a savory depth of flavor. Let them sit for about 15 minutes to allow the anchovy sauce to be absorbed.
Step 3
Now, let’s make the starch paste to help the seasoning adhere beautifully. In a small pot, combine 1 tablespoon of flour with 1/2 cup of water. Heat over low heat, stirring continuously with a spatula or whisk to prevent lumps. Cook until it thickens to a consistency similar to thin rice porridge. Once thickened, remove from heat and let it cool completely before use. Using hot paste can negatively affect the kimchi’s flavor.
Step 4
It’s time to create the delicious seasoning! In a clean bowl, combine all the seasoning ingredients: minced garlic, minced ginger, grated onion, minced salted shrimp, red pepper flakes, sugar, and plum extract. Mix them well to form a cohesive paste. Once the seasoning is ready, take out the green onions that were marinating in anchovy sauce and place them in the bowl. Include the anchovy sauce they were marinating in. Pour in the completely cooled starch paste and mix everything gently to coat the green onions evenly. It might seem like there isn’t enough seasoning at first, but it will naturally distribute as you mix.
Step 5
Finally, let’s properly ferment the Pakimchi for optimal taste. Carefully mix the green onions so that the seasoning coats each strand thoroughly. Transfer the prepared Pakimchi into an airtight container, layering them neatly. Seal the container and let it sit at room temperature for about half a day (12 hours). This fermentation period allows the spicy notes of the green onions to meld with the savory seasoning, creating a wonderfully balanced flavor. After fermenting, store it in the refrigerator and enjoy! The flavor will continue to deepen over time.
