Lee Young-ja’s Marinated Scallion Kimchi with Fermented Crab Sauce
Lee Young-ja’s Marinated Scallion Kimchi with Fermented Crab Sauce
The Secret to Lee Young-ja’s Scallion Kimchi with Fermented Crab Sauce from ‘The Manager’!
This is the famous Marinated Scallion Kimchi with Fermented Crab Sauce that Lee Young-ja and Jun Hyun-moo raved about on the TV show ‘The Manager’! It looked so delicious and the recipe didn’t seem too difficult, so my husband and I decided to make it on the weekend. I’ve been meaning to try it, and today I finally bought some scallions and made it!
Main Ingredients- 500g fresh scallions
- 1/2 onion
- 1/4 pear
Seasoning (for 500g scallions)- 50g red chili powder (gochugaru)
- 25g Cheongyang red chili powder (for extra spice)
- 50ml fermented crab sauce
- 2 Tbsp plum extract (maesilcheong)
- A pinch of ginger
- 50g red chili powder (gochugaru)
- 25g Cheongyang red chili powder (for extra spice)
- 50ml fermented crab sauce
- 2 Tbsp plum extract (maesilcheong)
- A pinch of ginger
Cooking Instructions
Step 1
Trim any wilted or damaged parts of the fresh scallions and wash them thoroughly under cold running water. Gently shake off excess water. Place the clean scallions in a large bowl and pour 50ml of fermented crab sauce evenly over them. Let the scallions marinate for 30 minutes. This process will help soften the scallions and prepare them to absorb the seasoning beautifully.
Step 2
Prepare the ingredients for the flavourful kimchi paste. Peel and chop half an onion, a quarter of a pear, and a small piece of ginger. Add 0.5 Tbsp of salted shrimp (saeujeot) for an extra layer of umami, and 2 Tbsp of sweet plum extract to balance the flavours. Place all these ingredients into a blender and puree until smooth.
Step 3
After 30 minutes, the scallions should feel tender. Carefully lift the marinated scallions from the bowl, allowing any excess liquid to drain back into the bowl. This liquid, infused with the flavour of the crab sauce, will form the base of our kimchi paste. Pour the blended mixture from the blender into the same bowl with the reserved liquid.
Step 4
Now, it’s time to add the vibrant red colour and spicy kick. Add 50g of red chili powder to the bowl. Gently mix the blended ingredients and the chili powder together using a spatula until well combined. This creates the flavourful paste for your scallion kimchi. Feel free to adjust the amount of chili powder to your preferred level of spiciness.
Step 5
Pour the finished seasoning paste over the marinated scallions. Gently toss everything together with your hands, ensuring that each strand of scallion is evenly coated with the paste. For an extra spicy kick, sprinkle 25g of Cheongyang red chili powder over the top and mix again. Your delicious Marinated Scallion Kimchi with Fermented Crab Sauce is now complete! It’s ready to eat right away, but for an even deeper, more developed flavour, let it rest for a day before enjoying.
