Mom’s Authentic Recipe: Simple Scallion Kimchi to Revive Your Appetite
The Essence of Home Cooking! Discover the Secret to Delicious Scallion Kimchi, Just Like Mom’s
Learn how to easily make crisp and fragrant scallion kimchi with detailed, step-by-step instructions. This irresistible flavor will instantly awaken your appetite – try it now!
Essential Ingredients
- 1 bunch fresh scallions (approx. 300-400g)
- 1.5 cups fine gochugaru (Korean chili powder, adjust to taste)
- 1.5 cups premium anchovy sauce (or sand lance sauce)
- 2 Tbsp plum extract (or 1 Tbsp sugar if unavailable)
- 1 Tbsp freshly minced garlic
- 1 cup cooled glutinous rice flour paste (prepared and cooled)
Cooking Instructions
Step 1
Begin by carefully trimming and washing the fresh scallions. Ensure they are thoroughly drained as excess moisture can make them soggy. We’ll be using the scallions whole, without cutting them.
Step 2
In a large, wide bowl, start by combining 1.5 cups of fine gochugaru with 1.5 cups of anchovy sauce and 1 tablespoon of minced garlic to create the seasoning paste. The amount of anchovy sauce is crucial here, so taste and adjust gradually.
Step 3
Using a spoon or spatula, stir the seasoning ingredients until they are smoothly combined and the gochugaru is no longer clumpy. Mix well until you achieve a vibrant, beautiful red color.
Step 4
Now, add the cooled glutinous rice flour paste (1 cup) to the seasoning mixture and stir thoroughly again. The rice paste adds a wonderful savory depth and a smooth texture to the kimchi. While you can substitute with wheat flour paste, glutinous rice paste offers a richer, more refreshing taste. Make sure the paste is completely cooled before adding it!
Step 5
Pour the well-mixed seasoning into the prepared large bowl. Gently place the drained scallions into the bowl. It’s important to mix scallion kimchi delicately to preserve its crispness. You can mix it in a way that’s comfortable for you, but this method ensures the seasoning is evenly distributed and the scallions don’t break.
Step 6
Instead of mixing the whole bunch at once, take a handful of scallions and gently coat them with the seasoning, as if ‘painting’ the length of the scallions. Ensure the seasoning adheres evenly to both sides.
Step 7
Once coated, gently fold the scallions and turn the bottom part (where the roots were) upwards. Then, carefully apply the remaining seasoning to this newly exposed bottom side. This technique helps spread the seasoning uniformly.
Step 8
By repeating this process of taking a small amount of seasoning, coating the scallions, folding, and coating the other side, you’ll achieve a thin, even layer of seasoning on all the scallions. This is the secret to ensuring the seasoning isn’t concentrated in one spot and is perfectly mixed throughout.
Step 9
And there you have it – your homemade scallion kimchi, made with love, just like Mom used to make! The beauty of Mom’s recipe is its simplicity, highlighting the natural flavors of the ingredients without overwhelming them. While it’s hard to replicate Mom’s touch exactly, with this simple recipe and the right seasoning proportions, you too can quickly make delicious scallion kimchi at home. Give it a try!
