Crab Roe Fish Sauce Scallion Kimchi: Deep Umami with a Special Touch
Taste of Spring! Lee Young-ja’s Recipe for Special Scallion Kimchi with Crab Roe Fish Sauce
Inspired by the tantalizing scallion kimchi featured on a popular TV show, I decided to recreate this dish that had everyone raving. As the saying goes, ‘Seeing is believing,’ and this kimchi’s secret weapon is ‘crab roe fish sauce.’ Initially, I was unsure which type of crab roe fish sauce to choose, but I learned that selecting one with a high crab content is key. I opted for ‘Sajo Crab Roe Sauce’ as it contains 43.6% Korean crab extract and is readily available in supermarkets. Upon tasting it, I found it offered a rich crab flavor and intense umami, with a lower saltiness compared to other fish sauces, making it enjoyable without being overpowering. While using pure crab roe fish sauce is excellent, as a first-timer, I mixed it with regular anchovy fish sauce (kanari aekjeot) in a 1:1 ratio, and the resulting umami explosion was incredible! With the spring scallion harvest in full swing, using tender young scallions and following Lee Young-ja’s recipe will ensure you have a delightful spring kimchi ready to enjoy.
Scallion Kimchi Ingredients- 2kg young spring scallions
- 200ml crab roe fish sauce
- 200g gochugaru (Korean chili flakes)
- 3 Tbsp toasted sesame seeds
Seasoning Paste (for Blender)- 1/2 pear
- 1 onion
- 1 clove garlic (ginger-sized)
- 2 Tbsp saeujeot (fermented salted shrimp)
- 5 Tbsp maesilcheong (green plum syrup)
- Minced garlic (to taste)
- 1/2 pear
- 1 onion
- 1 clove garlic (ginger-sized)
- 2 Tbsp saeujeot (fermented salted shrimp)
- 5 Tbsp maesilcheong (green plum syrup)
- Minced garlic (to taste)
Cooking Instructions
Step 1
Begin by preparing the scallions, a crucial step that influences the kimchi’s flavor. Trim off any soil or withered leaves from the root ends. If the scallions are excessively long or tough, trim them as well. This preparation might seem tedious, but it’s essential for achieving delicious scallion kimchi.
Step 2
Soak the trimmed scallions in cold water for about 5 minutes to loosen any dirt or debris. Afterward, rinse them thoroughly under running water at least three times to ensure they are completely clean. Pay attention to washing both the white root parts and the green leafy sections.
Step 3
Drain the washed scallions by placing them in a colander. To help them drain better, stand them upright with the root ends facing down. This allows excess water to drip off, which helps the seasoning adhere better later on. Let them drain for about 10-15 minutes.
Step 4
To create a rich and flavorful seasoning paste, prepare the ingredients for blending. In a blender, add half a peeled pear, one peeled onion, one ginger clove (about the size of a garlic clove), 2 tablespoons of saeujeot (fermented salted shrimp), 5 tablespoons of sweet maesilcheong (green plum syrup), and minced garlic according to your preference.
Step 5
Blend all the ingredients in the blender until smooth and well combined. Ensure there are no large chunks for a refined paste. This fundamental step contributes significantly to the depth of flavor in your kimchi.
Step 6
In a large bowl, combine the blended seasoning paste with 200g of gochugaru (Korean chili flakes). Mix them well and let the mixture sit for about 10-15 minutes. This allows the gochugaru to hydrate and soften, resulting in a more vibrant color and a better consistency for the seasoning.
Step 7
Arrange the drained scallions neatly in a kimchi container or a large bowl. Pour the 200ml of crab roe fish sauce specifically over the white root parts of the scallions. Gently turn the scallions once or twice during this process to ensure even coating. Let them marinate in the fish sauce for about 30 minutes. This step helps to tenderize the scallions and infuse them with a foundational savory flavor.
Step 8
Remove the scallions from the fish sauce and place them in a separate container. Do not discard the fish sauce they were marinated in. Add the reserved fish sauce to the blended seasoning paste and gochugaru mixture, and mix everything thoroughly. The combination of crab roe fish sauce and the blended paste will create an exceptional umami flavor.
Step 9
Gently push the well-mixed seasoning to one side of the container. This will create space for you to begin applying the seasoning to the scallions.
Step 10
Take a handful of scallions and, as if making kimchi, carefully coat the white root parts with the seasoning. After applying the seasoning to the roots, gently brush the green leafy parts with the seasoned hands. Be careful not to press too hard, as this can mash the leaves; a light touch is best.
Step 11
To make the kimchi presentable and easy to eat, gather each seasoned handful of scallions and gently roll the leafy ends. Then, carefully place them into your kimchi container, arranging them so that the leafy and root parts alternate. This method fills the container nicely and creates an appealing presentation. Repeat this process with the remaining scallions. Your scallion kimchi is ready to be enjoyed immediately, but letting it rest in the refrigerator for a day will further enhance its complex flavors.
