Super Simple Scallion Kimchi
How to Make Scallion Kimchi with Just 4 Ingredients
Scallion kimchi is incredibly popular right now, especially paired with instant noodles like Jjapaghetti! I tried making it using a simple method after seeing it on TV. This scallion kimchi requires no glutinous rice paste and can be whipped up in no time with just four main ingredients. Its refreshing, pungent flavor is sure to awaken your appetite.
Main Ingredients
- 2kg Peeled Scallions
Seasoning Ingredients
- 2 cups Gochugaru (Korean chili powder)
- 1 cup Fish Sauce
- 1 cup Corn Syrup (or Oligosaccharide)
- 1/2 cup Toasted Sesame Seeds
- 2 cups Gochugaru (Korean chili powder)
- 1 cup Fish Sauce
- 1 cup Corn Syrup (or Oligosaccharide)
- 1/2 cup Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the scallions. We’re using 2kg of peeled scallions (usually about 2 bundles). Wash the scallions thoroughly under running water to remove any dirt or debris. Then, drain them well in a colander. It’s important to remove excess water, as it can make the kimchi watery.
Step 2
In a large bowl, add 2 cups of gochugaru, the key ingredient for a delicious kimchi.
Step 3
Next, pour in 1 cup of fish sauce for a savory depth of flavor. You can use anchovy fish sauce or sand lance fish sauce, and feel free to adjust the amount to your preference.
Step 4
Add 1 cup of corn syrup (or oligosaccharide) for sweetness and a nice sheen. If you’re using sugar, use the same amount or adjust to your taste.
Step 5
Finally, add 1/2 cup of toasted sesame seeds for a nutty aroma. Sesame seeds enhance the overall flavor profile of the kimchi.
Step 6
Mix all the seasoning ingredients in the bowl thoroughly. Use a spatula or your hands (wearing gloves is a must!) to combine everything evenly. Ensure there are no lumps of gochugaru for a smooth seasoning paste.
Step 7
Taste the seasoning and adjust the flavor according to your preference. You can add more fish sauce or corn syrup if needed. Tailoring it to your family’s taste is the key!
Step 8
Now it’s time to coat the scallions with the seasoning. Carefully handle the scallions to avoid breaking them. Make sure to evenly spread the seasoning over most of the scallion length.
Step 9
Pay special attention to coating the leafy parts thoroughly. For the stems, gently spread the seasoning from top to bottom, as if stroking them. Be careful not to mash the scallions by handling them too roughly.
Step 10
Transfer the well-coated scallion kimchi into an airtight container. Let it sit at room temperature for one day, then refrigerate for at least two more days to allow the flavors to meld and deepen.
Step 11
This super simple scallion kimchi, with its refreshing and spicy taste, is a wonderful side dish that stimulates the appetite. We’re truly enjoying it!
Step 12
This spicy and sweet scallion kimchi pairs perfectly with noodle dishes like ramen and kal-guksu, as well as grilled meats like samgyeopsal! It’s so simple that even kimchi-making beginners can easily try this recipe. It’s the best way to start!
