Scrumptious and Crispy Scallion Kimchi
Scrumptious and Crispy Scallion Kimchi
A Special Scallion Kimchi Recipe Using Abundant Scallions
This recipe is perfect for when you have an abundance of fresh scallions from the farm or when you find them on sale at the supermarket. The unique pungent yet sweet flavor of scallions makes it an irresistible side dish that will have you reaching for more rice! Let’s make delicious scallion kimchi right away!
Main Ingredients- 4-5 bunches fresh scallions (roots and wilted leaves removed)
- 400ml fish sauce (Kkanari aekjeot)
- 3 cups gochugaru (Korean chili flakes, using a paper cup for measurement)
- 1 Tbsp minced ginger
- 3 Tbsp minced garlic
- 1 tsp new sugar (or regular sugar)
- 1 bowl cooked rice (small size)
- A little water
- Plenty of sesame seeds
Cooking Instructions
Step 1
Prepare the fresh scallions. Wash them thoroughly under running water to remove any dirt or debris. Drain them completely in a colander until all excess water is gone. (This recipe uses approximately 4.5 bunches of scallions.)
Step 2
Scallion kimchi is traditionally made with the white parts of the scallions. Carefully remove the green leafy parts, roots, and any tough outer leaves. Separate only the white stem portions that are suitable for kimchi. Avoid using the green parts or overly fibrous sections, as they can release sap that may affect the kimchi’s flavor.
Step 3
If you wish to utilize the green leaves or stems that were removed, you can chop them, freeze them, and use them later for making broth or stir-fries. Alternatively, for those who prefer to eat them immediately, you can season them like kimchi and store them in a kimchi refrigerator.
Step 4
Cut the separated white scallion stems into bite-sized pieces. First, cut each stem into three sections, then cut each section in half lengthwise. This size is ideal for the seasoning to penetrate well and for a pleasant texture when eaten.
Step 5
Pour the 400ml of fish sauce over the cut scallions. Let the scallions marinate for 30 minutes until they become slightly softened and pliable. Occasionally, flip the scallions to ensure the fish sauce is evenly absorbed, leading to more effective marination.
Step 6
After 30 minutes of marinating, do not drain the liquid from the scallions. Sprinkle about 3 cups of gochugaru (measured with a paper cup) evenly over the marinated scallions.
Step 7
Add 1 Tbsp of minced ginger and 3 Tbsp of minced garlic to the gochugaru-coated scallions. Ginger and garlic play a crucial role in enhancing the kimchi’s overall aroma and taste.
Step 8
Let’s make a flavorful binder that serves as a substitute for glutinous rice flour paste. In a blender, combine 1 bowl of cooked rice (a small size, like a microwavable meal) with a small amount of water. Blend until smooth. This mixture will act similarly to glutinous rice paste but is much more convenient.
Step 9
Add the blended rice mixture to the scallion kimchi seasoning and mix everything together thoroughly. Gently massage the ingredients to ensure the seasoning coats the scallions evenly. Taste the kimchi and, if it’s too bland, add more fish sauce or salt to adjust the seasoning. For a touch of sweetness, add about 1 tsp of new sugar to balance the flavors. (You can omit the new sugar or substitute it with regular sugar.)
Step 10
Once the kimchi is well mixed, generously sprinkle sesame seeds over the top and mix gently one last time. The nutty aroma of the sesame seeds will further enhance the deliciousness of the scallion kimchi. Your delightful scallion kimchi is now complete!
Step 11
Final tip! If you feel that the seasoning left at the bottom of the mixing bowl is being wasted, add a tiny amount of water to the bowl. Gently rub the bottom and sides of the bowl with your hands or a spatula to scrape up all the remaining seasoning. Pour this seasoned water back into the kimchi. This allows you to utilize all the seasoning, resulting in an even richer flavor for your scallion kimchi.
