Scallion Kimchi: A Savory and Spicy Delight
Scallion Kimchi: A Savory and Spicy Delight
How to Make Delicious Scallion Kimchi – A Simple Seasoning Recipe
Discover the secret to making wonderfully flavorful scallion kimchi with this easy-to-follow recipe. Perfect for beginners, this guide breaks down how to prepare the perfect seasoning blend to bring out the best of fresh scallions. Enjoy the vibrant, spicy, and slightly sweet taste that complements any meal, especially grilled meats!
Ingredients- 2 handfuls of trimmed scallions
- 8 Tbsp anchovy sauce (fish sauce)
- 3 Tbsp plum extract (or syrup)
- 5 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 1/2 cup kelp and anchovy broth
Cooking Instructions
Step 1
Start by preparing the fresh scallions. My husband brought these home from his garden, and I’ve cleaned them up for you.
Step 2
Rinse the scallions thoroughly under running water, making sure to clean the root ends well. Let them drain completely in a colander. Trim them so each bunch held in one hand measures about a handful; we’re using two such bunches in total.
Step 3
Place the trimmed scallions in a large bowl. Evenly pour 8 tablespoons of anchovy sauce over the root ends of the scallions. You can substitute other types of fish sauce if you prefer; red crab flavored fish sauce also works wonderfully.
Step 4
Gently toss the scallions with the sauce, allowing them to marinate for a short while. This helps the scallions soften and absorb the savory flavor.
Step 5
Once the scallions have softened slightly, tilt the bowl and gather the anchovy sauce to one side. We’ll use this flavorful liquid as the base for our kimchi seasoning.
Step 6
To the collected anchovy sauce, add 3 tablespoons of plum extract, 5 tablespoons of red pepper flakes, and 1 tablespoon of minced garlic. Mix everything together thoroughly to create a vibrant and delicious scallion kimchi paste.
Step 7
Now, carefully coat the softened scallions with the prepared seasoning paste. Be gentle to avoid bruising the scallions. Arrange them neatly in a kimchi container.
Step 8
Pour 1/2 cup (about 100ml) of kelp and anchovy broth into the bowl that was used for mixing the seasoning. Swirl the broth around to rinse off any remaining paste, ensuring you don’t waste any flavor.
Step 9
Pour this broth mixture evenly over the scallions in the kimchi container. This adds moisture and depth to the kimchi.
Step 10
Finally, sprinkle 1 tablespoon of sesame seeds over the top for a nutty aroma and visual appeal. This scallion kimchi is delicious eaten fresh, but its flavors will deepen over time. I couldn’t resist! We grilled some thinly sliced pork belly and finished half of this fresh kimchi with it – it was that good!
