Savory Green Onion Kimchi
Savory Green Onion Kimchi
Chuseok Holiday Special: The Perfect Pair with Greasy Jeon! Making Fresh Green Onion Kimchi
Chuseok holidays are filled with rich, oily dishes like Jeon (pancakes) and Galbijjim (braised short ribs). Introducing a refreshing and fragrant green onion kimchi that cuts through the richness perfectly. It’s the ideal accompaniment to make your holiday table even more delightful.
Ingredients- 1 bunch Green Onions (Scallions), about 700g
Seasoning- 10 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 400ml Anchovy Fish Sauce
- 5 Tbsp Cooked Rice Flour Paste (or rice water)
- 5 Tbsp Sugar
- 2 Tbsp Toasted Sesame Seeds
- 10 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 400ml Anchovy Fish Sauce
- 5 Tbsp Cooked Rice Flour Paste (or rice water)
- 5 Tbsp Sugar
- 2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the cleaned green onions (scallions). Rinse them thoroughly under cold running water multiple times to ensure all dirt and impurities are removed.
Step 2
Place the washed green onions in a colander and shake them gently or tap them firmly to remove as much excess water as possible. Draining them well is crucial for preventing the kimchi from becoming mushy and ensuring it ferments beautifully.
Step 3
In a bowl, combine the gochugaru, minced garlic, anchovy fish sauce, sugar, and cooked rice flour paste (or rice water). Mix well to create the seasoning paste. Since we are not salting and draining the green onions separately in this recipe, the seasoning should not be too watery. It needs to have a well-balanced flavor.
Step 4
It’s best to let the prepared seasoning paste sit for at least 30 minutes before mixing it with the green onions. This allows the gochugaru to fully hydrate and the flavors to deepen. Taste the seasoning and adjust the saltiness or sweetness by adding more salt or sugar according to your personal preference.
Step 5
Now, take small portions of the green onions (about half a handful at a time) and gently toss them with the seasoning paste. Ensure the seasoning is evenly distributed without bruising the delicate greens.
Step 6
Apply the seasoning more generously to the white, thicker parts of the green onions, and lightly coat the green leafy tops. Instead of coiling them into traditional shapes, we’ll fold the green onions in half and layer them neatly in a container. If there’s any remaining liquid in the mixing bowl, add about half a cup of water and pour it gently around the edges of the container to rinse out any leftover seasoning, adding a little extra moisture.
Step 7
Arrange the green onions so that the white ends alternate directions, pointing away from each other. This makes it convenient to grab a portion when serving. Green onions are tender enough to be eaten immediately, but allowing them to ferment at room temperature for 1-2 days will develop a richer, more complex flavor.
