Quick & Easy Green Onion Kimchi with Peeled Scallions
Delicious Scallion Kimchi Made Fast and Easy with Peeled Scallions
This year, green onions are wonderfully affordable, making it a perfect time to make some scallion kimchi! Scallion kimchi is an irresistible side dish that you just can’t stop eating once you start. I remember the price of green onions skyrocketing last year, so it’s a special joy to stock up on seasonal ingredients when they’re abundant. Normally, I’m hesitant about pre-trimmed produce, often finding it less fresh, but I decided to try ‘peeled scallions’ for the first time because I injured my hand and cooking was a bit challenging. To my delight, the peeled scallions I bought were incredibly fresh and in great condition! This made making scallion kimchi surprisingly easy and convenient, even with my hand injury. I felt so proud and accomplished by how delicious it turned out! Enjoy this crunchy, appetite-whetting scallion kimchi. Wishing you a day filled with smiles! ♡
Main Ingredients
- 2 bunches peeled scallions
- 5 cups glutinous rice paste (cooked)
Seasoning Paste Ingredients
- 2 cups anchovy sauce
- 2 cups Korean chili flakes (gochugaru)
- 3 Tbsp MSG (or flavor enhancer)
- 2 Tbsp minced garlic
- 2 cups anchovy sauce
- 2 cups Korean chili flakes (gochugaru)
- 3 Tbsp MSG (or flavor enhancer)
- 2 Tbsp minced garlic
Cooking Instructions
Step 1
Gently wash the peeled scallions under running water to remove any dirt or debris. Ensure they are thoroughly cleaned, then place them in a colander to drain excess water. Let them sit for a while until they are completely dry.
Step 2
Prepare the glutinous rice paste, which is the base for delicious kimchi. Mix glutinous rice flour with water and cook over low heat, stirring constantly until it thickens to a smooth consistency. Once it reaches a thick but pourable texture, remove from heat and let it cool completely. It’s important to let it cool fully; otherwise, the chili flakes might lose their vibrant color.
Step 3
Place the washed and drained peeled scallions in a bowl and pour the anchovy sauce over them. Gently mix to coat each scallion evenly. Let them marinate in the anchovy sauce for about 15-20 minutes. You can gently toss them halfway through to ensure the sauce permeates evenly.
Step 4
In a separate bowl, combine the cooled glutinous rice paste with the Korean chili flakes, MSG, and minced garlic. Mix well to create the savory seasoning paste. The glutinous rice paste will give the kimchi a rich texture and enhanced umami flavor.
Step 5
Carefully transfer the scallions, which have been marinating in anchovy sauce, into the prepared seasoning paste. Gently toss them together to ensure the paste coats every single piece of scallion. Avoid vigorous mixing, as this can mash the scallions; handle them with care.
Step 6
Transfer the well-mixed scallion kimchi into an airtight container. Allow it to ferment according to your preference. While it’s delicious to eat immediately, letting it ferment in the refrigerator for one to two days will develop even deeper flavors. Enjoy the evolving taste as it ferments!