Scallion Kimchi Ready to Eat
Scallion Kimchi Recipe That’s Delicious Even When Eaten Immediately!
This scallion kimchi, made with a simple flour paste for extra savory depth, is a delightful treat! We’ve omitted garlic and ginger, as they can sometimes impart a bitter taste to scallion kimchi. We hope this recipe for scallion kimchi, which is delicious right away, is helpful to you. : )
Ingredients
- 1.5 bundles of scallions
- 15 Tbsp red pepper flakes (gochugaru)
- 15 Tbsp anchovy sauce (myeolchi aekjeot)
- 6 Tbsp plum extract (maesilcheong)
- 1 Tbsp corn syrup (mulyeot)
- 1/2 paper cup cooked flour paste
For the Flour Paste
- 1 paper cup water
- 1.5 Tbsp flour or glutinous rice flour
- 1 paper cup water
- 1.5 Tbsp flour or glutinous rice flour
Cooking Instructions
Step 1
Prepare the scallions. Gently peel off any dirty outer leaves and trim off any bruised or yellowed parts. This ensures the scallions are fresh and visually appealing.
Step 2
Rinse the cleaned scallions thoroughly under running water multiple times to remove any dirt or debris. After washing, drain them well in a colander to prevent the kimchi from becoming watery.
Step 3
To make the flour paste, combine 1 paper cup of water with 1.5 Tbsp of flour or glutinous rice flour in a bowl. Whisk well with a whisk or spoon until there are no lumps. It’s important to dissolve the flour completely.
Step 4
Cook the dissolved flour mixture over low heat, stirring constantly to prevent sticking. Once it starts to boil, turn off the heat immediately. Let it cool down completely before using it in the kimchi seasoning. Using hot paste can alter the flavor of the seasoning.
Step 5
Now, let’s make the delicious kimchi seasoning. In a large bowl, combine 15 Tbsp of red pepper flakes, 15 Tbsp of anchovy sauce, 6 Tbsp of plum extract, and 1 Tbsp of corn syrup. Add the cooled flour paste (1/2 paper cup) and mix everything thoroughly until well combined.
Step 6
Allow the prepared seasoning to rest for about 10 minutes. This resting period allows the flavors to meld and deepen, enhancing the overall savory taste of the kimchi.
Step 7
Gently coat the prepared scallions with the seasoned paste, focusing more on the green tops. The white stems will soften quickly, so a light coating is sufficient for them. Your delicious scallion kimchi is now complete! It’s ready to be enjoyed immediately or stored in the refrigerator for later.