Spicy and Sweet! Scallion Kimchi Golden Recipe
Spicy and Sweet! Scallion Kimchi Golden Recipe
How to Make Delicious Scallion Kimchi with Spring Scallions! Anyone Can Succeed Easily with the Perfect Seasoning Ratio!
A delightful spring delicacy, scallion kimchi! It’s much simpler to make than you might think. Many people often fail because they don’t know the right seasoning ratio, but with the key golden ratio, even beginners can become pros! Once you make this and serve it, you’ll be hooked by its flavor. Let’s try making delicious kimchi with this trustworthy scallion kimchi golden recipe! You can also check the detailed process in the video (https://youtu.be/9XlKZ0ZKPgs).
Scallion Kimchi Ingredients- 700g fresh scallions
- 40g minced garlic (approx. 3 Tbsp)
- 10g minced ginger (approx. 1 tsp)
- 2 red chilies (seeds removed and minced)
- 2/3 cup anchovy sauce (approx. 130ml)
- 2 Tbsp salted shrimp (finely minced)
- 2/3 cup sweet rice paste (approx. 130ml)
- 1 cup broth (approx. 200ml)
- 1 cup fine gochugaru (Korean chili powder, approx. 100g)
- 3 Tbsp plum extract (sweetness adjustable)
- A little toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, trim any wilted leaves or debris from the scallions. Wash them thoroughly 3-4 times under running water. It’s important to wash away any soil clinging to the roots.
Step 2
After washing, drain the scallions well in a colander. Any remaining water can make the kimchi mushy, so ensure they are thoroughly dried.
Step 3
To make the sweet rice paste, combine 2 cups of water and 2 tablespoons of sweet rice flour in a pot. Whisk to combine, then bring to a simmer over medium-low heat, stirring constantly. Once it starts to bubble vigorously, turn off the heat and let it cool completely. Sweet rice paste helps thicken the seasoning and adds umami.
Step 4
Prepare the broth. In a pot, combine 2 cups of water, 4 dried ‘tipori’ (small dried anchovies), 4-5 pieces of kelp, and 1 piece of radish. Bring to a boil, then remove the kelp. Continue to simmer over low heat for about 10 minutes to extract a deep flavor. Once done, let the broth cool completely.
Step 5
Cut the ginger and red chilies into manageable pieces (about 1-2 cm) for easier blending.
Step 6
In a blender, combine the minced garlic, chopped ginger, red chilies, 2 tablespoons of finely minced salted shrimp, and 1 cup of the prepared broth. Blend until smooth.
Step 7
To the blended base, add the anchovy sauce, cooled sweet rice paste, 3 tablespoons of plum extract, fine gochugaru, and toasted sesame seeds. Mix well to create the delicious scallion kimchi seasoning. Taste and adjust sweetness or saltiness by adding more plum extract or anchovy sauce if desired.
Step 8
Gently coat the drained scallions with the prepared seasoning. Be careful not to bruise the tender leaves of the scallions; mix gently.
Step 9
Let the seasoned scallions sit at room temperature for about 30 minutes to 1 hour. This allows the seasoning to penetrate the scallions and for them to soften slightly, making them more pleasant to eat.
Step 10
Once the scallions have softened to your liking, gently roll them into small bundles (about a handful each) and neatly arrange them in an airtight container for storage.
Step 11
Storing them this way prevents them from tangling, making it very convenient to take out individual portions when serving. Enjoy your delicious homemade kimchi!
