Simple Scallion Kimchi
Simple Scallion Kimchi
Sumei Banchan’s Scallion Kimchi!
This is a super simple and quick scallion kimchi from Sumei Banchan! Farmers are facing difficulties, so let’s make plenty of kimchi with scallions, which are also good for preventing colds. This recipe is incredibly easy and fast, perfect for anyone to try.
Main Ingredients- 1 large bunch of scallions
Seasoning Ingredients- 4 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1/2 tsp ginger powder
- 4 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp sugar
- 2 Tbsp toasted sesame seeds
- 4-5 Tbsp cooked rice flour paste or wheat flour paste (cooked and cooled)
- 4 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1/2 tsp ginger powder
- 4 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp sugar
- 2 Tbsp toasted sesame seeds
- 4-5 Tbsp cooked rice flour paste or wheat flour paste (cooked and cooled)
Cooking Instructions
Step 1
First, carefully prepare the 1 bunch of scallions by trimming any roots or yellowed leaves. Wash them thoroughly under running water multiple times to remove any dirt or debris. You’ll notice the fresh, invigorating aroma of the scallions.
Step 2
After washing, trim the white parts of the scallions into bite-sized pieces, about 2 cm long. Using mostly the white parts is recommended, as they offer a pleasant crunch and absorb the seasoning beautifully, making the kimchi extra delicious.
Step 3
Tip: For the best texture and flavor, it’s ideal to use mainly the white stems when making scallion kimchi. You can save the green leafy parts for other uses.
Step 4
Now, let’s make the flavorful seasoning paste! In a large bowl, combine the red pepper flakes, minced garlic, ginger powder, anchovy sauce, sugar, and toasted sesame seeds. Add the cooled flour paste and mix everything thoroughly until well combined. *If you find the saltiness or sweetness isn’t quite right for your palate, feel free to adjust with a little more soy sauce or sugar to your preference.
Step 5
Pour the delicious seasoning paste you’ve prepared over the sliced white parts of the scallions.
Step 6
Gently mix the scallions with the seasoning using your hands or a spatula, ensuring every piece is evenly coated. Your super simple scallion kimchi is ready! *While delicious immediately, it’s highly recommended to let it ferment in the refrigerator for 1-2 days. This allows the flavors to meld and deepen, resulting in an even richer taste.
Step 7
Don’t discard the green leafy parts of the scallions left over! You can chop them finely or coarsely, dry them completely in the sun, and use them as a natural seasoning to add depth and umami to soups or braised dishes. Alternatively, chop them small, portion them into freezer bags, and freeze them for convenient use whenever needed.
