Quick & Easy Scallion Kimchi
Quick & Easy Scallion Kimchi
The Ultimate 5-Minute Scallion Kimchi Recipe (No Salting Required!)
Get ready for a flavor explosion! This incredibly simple and quick scallion kimchi recipe is the perfect side dish to make any meal feel special. It’s so delicious, it’ll have you reaching for seconds!
Ingredients- 1 bunch of small scallions (approx. 300-400g)
- 1/2 cup (100ml) anchovy sauce or fish sauce
- 1 cup (approx. 100g) gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 1/3 cup (60ml) vinegar
- Rice flour paste (approx. 1/2 cup portion)
Cooking Instructions
Step 1
Today, I’m sharing a golden recipe for scallion kimchi that’s incredibly easy and quick to make, skipping the usual salting step. It’s so delicious, it’ll steal the show at your dinner table!
Step 2
First, wash the scallions thoroughly under running water. Trim the roots lightly without cutting off too much, as this helps retain flavor. After washing, drain them very well in a colander. This step is crucial to prevent the kimchi from becoming soggy and to maintain its crisp texture. You can also pat them dry with paper towels.
Step 3
While the scallions are draining, prepare the rice flour paste, which adds a wonderful depth of flavor and smooth texture to the kimchi. You can easily make this by mixing 1 tablespoon of glutinous rice flour with 1/2 cup of water and simmering over low heat, stirring constantly. The rice flour paste makes the kimchi more tender and flavorful. Make sure to let the paste cool down completely before using.
Step 4
In a large bowl, place the drained scallions, cut into bite-sized pieces (about 7-10cm long). Now, add all the seasoning ingredients: 1/2 cup of fish sauce, 1 cup of gochugaru, 1 tablespoon of minced garlic, 2 tablespoons of sugar, 1/3 cup of vinegar, and the completely cooled rice flour paste.
Step 5
It’s time to gently mix everything together so the seasoning coats the scallions evenly. Instead of vigorously tossing like you would with a salad, gently fold and turn the scallions from bottom to top, or lift and invert them. The goal is to coat them without bruising them, preserving their satisfying crunch. Mix until well combined. Your kimchi is ready!
Step 6
And there you have it – delicious scallion kimchi without any salting! You can enjoy it immediately, or let it ferment a bit in the refrigerator for an even richer flavor. It’s a perfect pairing with grilled meats like pork belly and all kinds of noodle dishes. Enjoy your homemade treat!
