Super Simple Scallion Kimchi Recipe
How to Make Delicious Scallion Kimchi: An Easy Scallion Kimchi Recipe
With a batch of delicious scallion kimchi, you’ll have a versatile side dish that pairs wonderfully with meat dishes, ramen, and so much more. It’s great to eat right away after making, and when well-fermented, it can be transformed into a delicious stir-fried scallion dish like stir-fried aged kimchi, or used in kimchi fried rice, making it a hearty homemade side dish. Many people think making kimchi is difficult, but this recipe is surprisingly easy and simple, allowing you to quickly complete your kimchi. We’ll guide you step-by-step through this recipe, which is so straightforward that anyone can make it successfully. You won’t need to go through the hassle of pureeing fruits; we’ll even share the secret to a perfectly seasoned scallion kimchi paste.
Essential Ingredients
- 1kg scallions
- 1.5 cups glutinous rice paste
- 2/3 cup anchovy fish sauce
- 1.5 cups gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp sugar
- 2-3 Tbsp plum extract (adjust to taste)
- 1 Tbsp ginger paste (or a small amount of grated ginger)
Cooking Instructions
Step 1
First, let’s prepare the glutinous rice paste, which is the base for delicious scallion kimchi. In a pot, combine 1.5 cups of water with 2 tablespoons of glutinous rice flour, stirring well to dissolve any clumps while the water is cold. Place the pot over medium heat and stir continuously with a spatula as it heats up. Once it comes to a boil and thickens to a paste-like consistency, remove from heat and let it cool completely. Hot rice paste can be dangerous, so ensure it’s fully cooled before use.
Step 2
Trim the roots of the scallions and remove any wilted leaves. Rinse them thoroughly under running water to clean. These days, pre-trimmed scallions are widely available, making your cooking process even easier. (Tip: If trimming scallions seems too much work, consider buying pre-trimmed ones!) After washing, place the scallions in a colander to drain thoroughly. Excess water can make your kimchi soggy.
Step 3
To mellow the sharp flavor of the scallions and provide a base seasoning, prepare 2/3 cup of anchovy fish sauce. Pour the fish sauce directly onto the root ends of the scallions. Let them marinate in the fish sauce for about 20 minutes, flipping them over every 10 minutes. This step allows the scallions to be seasoned with fish sauce alone, eliminating the need for salt and simplifying the process. While the scallions are marinating, we’ll prepare the flavorful kimchi paste.
Step 4
Once the glutinous rice paste has completely cooled, it’s time to mix the kimchi paste. Add all the seasoning ingredients to the cooled rice paste. Measure out the anchovy fish sauce that was used to marinate the scallion roots and add it to the mixing bowl. Combine 2/3 cup anchovy fish sauce, 1.5 cups gochugaru, 2 Tbsp minced garlic, 2 Tbsp sugar, 2-3 Tbsp plum extract, and 1 Tbsp ginger paste. Stir everything together until well combined. You can adjust the amount of plum extract to suit your preference for sweetness. If you don’t have ginger paste, you can substitute it with a small amount of grated ginger or ginger juice.
Step 5
Now, place the washed and prepared scallions into the bowl with the kimchi paste. Gently toss and mix, ensuring each stalk is coated with the seasoning. Be careful not to tangle the scallions; the key is to gently spread the paste onto them. Initially, the paste might seem a bit thick, but after about a day, the scallions will release their own moisture, creating a beautifully glossy and flavorful kimchi. After mixing, let it sit at room temperature for one day, then refrigerate. This will result in a delicious scallion kimchi side dish. (Tip: If you enjoy a sharper taste or prefer a more fermented flavor, you can let it sit at room temperature for longer than a day.) This recipe allows you to make delicious scallion kimchi without the need for pureeing fruits, offering a simpler alternative to regular ‘geotjeori’ (fresh kimchi). Try making this easy scallion kimchi recipe for a healthy and delightful homemade side dish that complements any meal!
