Spicy and Sweet Scallion Kimchi (Baek Jong-won Style)
How to Make Scallion Kimchi: Baek Jong-won’s Recipe
A fundamental recipe for making delicious scallion kimchi, inspired by Baek Jong-won’s method. This recipe offers a detailed guide to creating a flavorful and perfectly textured scallion kimchi right in your own kitchen.
Main Ingredients- 1kg fresh scallions
- 2 cups red chili powder (gochugaru)
- 1/2 medium onion
- 150ml fish sauce
- 3 Tbsp salted shrimp (saeujeot)
- 3 Tbsp minced garlic
- 2 Tbsp sugar
- Flour paste (see instructions below)
For the Flour Paste- 2 Tbsp all-purpose flour
- 2 cups water
- 2 Tbsp all-purpose flour
- 2 cups water
Cooking Instructions
Step 1
Start by preparing the scallions. Trim off any yellow or wilted leaves, and clean the root ends. If the outer layer of the white part is dirty, gently peel it away.
Step 2
Pour the measured fish sauce (150ml) over the root ends of the scallions. This will help soften them and infuse flavor. Let them brine for about 15 minutes. (You can use any type of fish sauce; I used anchovy fish sauce.)
Step 3
After 15 minutes, gently toss the scallions to ensure even brining. Make sure the fish sauce also coats the green parts. Continue to brine for a total of 30 minutes. Don’t over-brine, or the scallions might become too soft.
Step 4
*To make the flour paste: In a pot, combine 2 Tbsp of flour with 2 cups of water. Whisk well to ensure there are no lumps. Place over medium heat and stir continuously until it thickens into a smooth paste.
Step 5
Once the flour paste comes to a boil, continue cooking for about 1 more minute, stirring constantly. Then, remove from heat and let it cool completely. It’s important that the paste is fully cooled before adding it to the kimchi seasoning.
Step 6
In a blender, combine the half onion, 3 Tbsp salted shrimp, and 3 Tbsp minced garlic. Blend until smooth. This mixture will form the flavorful base of your kimchi seasoning.
Step 7
Now, let’s prepare the main seasoning. We’ll use the fish sauce that the scallions were brining in. Transfer the brined scallions to a separate bowl, or simply pour the fish sauce into a mixing bowl, keeping the scallions aside for now.
Step 8
To the fish sauce in the mixing bowl, add the blended onion-garlic-shrimp mixture. Then, add 2 cups of red chili powder, the cooled flour paste, and 2 Tbsp of sugar. Mix everything together thoroughly to create the scallion kimchi seasoning.
Step 9
Carefully coat the prepared scallions with the seasoning. Gently spread the seasoning, starting from the root ends, ensuring each stalk is well-covered. Be gentle to avoid bruising the scallions. Your scallion kimchi is almost ready!
Step 10
The key tip when mixing the kimchi is to be gentle. Avoid rubbing too hard or stirring excessively, as this can release a raw ‘green’ flavor and diminish the crisp texture. Handle with care!
Step 11
Once mixed, transfer the scallion kimchi to an airtight container. Leave it at room temperature for one day to begin fermenting, then refrigerate for another day to further develop its flavors. This allows the kimchi to mature beautifully.
Step 12
Enjoy your delicious Baek Jong-won style scallion kimchi! It’s perfect served with freshly cooked rice.
