Refreshing Scallion Kimchi: A Summer Delicacy
Elevate your summer palate with this refreshing and invigorating Scallion Kimchi.
This year, the price of scallions has become wonderfully affordable, so I seized the opportunity to buy two bunches! I immediately prepared them to make this Scallion Kimchi. I was incredibly excited to taste it because I added a few extra ingredients this time, making it different from my usual recipe. While Scallion Kimchi is typically eaten fresh, this batch was quite spicy initially, so I had to wait for it to ferment. I usually love fresh kimchi right after making it, but the anticipation for this one made the wait even more intriguing! Finally, it was perfectly fermented to my liking. I decided to stir-fry some pork and enjoy it with the kimchi, and wow – it was incomparable to any Scallion Kimchi I’ve made before! It was so incredibly delicious that words can hardly describe it. Even the kids devoured it; they finished every bit of Scallion Kimchi I served. They already love scallion kimchi, but they seemed to enjoy this batch even more. Experience the amplified refreshing and cooling taste of this wonderful Scallion Kimchi. Enjoy making it and savoring every bite! Stay healthy and take care~♡
Main Ingredients
- 2 bunches fresh scallions
- 3 Tbsp glutinous rice flour
- 500g water
- 4 cucumbers (use the inner fleshy part)
Seasoning
- 1 cup anchovy sauce (fish sauce)
- 2 cups gochugaru (Korean chili flakes)
- 2 Tbsp MSG (optional, for enhanced flavor)
- Minced green onion (optional)
- 1 cup anchovy sauce (fish sauce)
- 2 cups gochugaru (Korean chili flakes)
- 2 Tbsp MSG (optional, for enhanced flavor)
- Minced green onion (optional)
Cooking Instructions
Step 1
Prepare the fresh scallions. Trim off any wilted outer leaves and clean the bottoms with a knife for a neat appearance.
Step 2
In a pot, combine 3 tablespoons of glutinous rice flour with 500g of water. Whisk well to ensure there are no lumps. Cook over low heat, stirring constantly, until it thickens into a smooth porridge. Let it cool completely.
Step 3
Wash the prepared scallions thoroughly under running water multiple times. After washing, place them in a colander to drain completely. It’s crucial to remove as much water as possible to prevent the kimchi from becoming mushy.
Step 4
Once drained, cut the scallions into manageable pieces, about 5-7 cm long. This size ensures the seasoning coats them evenly.
Step 5
Grate or finely chop the inner, fleshy part of 4 cucumbers. This will add moisture and a refreshing crunch to the kimchi.
Step 6
In a large bowl, combine the cut scallions, cooled glutinous rice paste, grated cucumber pulp, 1 cup of anchovy sauce, 2 cups of gochugaru, and 2 tablespoons of MSG (if using). You can also add some minced green onion at this stage if you like.
Step 7
Gently mix all the ingredients with your hands, ensuring the seasoning is evenly distributed among the scallions. Be careful not to mash the scallions; handle them delicately.
Step 8
Transfer the finished Scallion Kimchi to an airtight container and store it in the refrigerator. Let it ferment to your preference. While it’s delicious fresh, allowing it to ferment for 2-3 days will deepen its refreshing and complex flavors.
