Easy and Flavorful Spring Scallion Kimchi (Pajimchi)
Recipe for Delicious Spring Scallion Kimchi
Discover how to make the trending Pajimchi (scallion kimchi) that has been making waves! Spring scallions are naturally sweeter and less pungent, making them perfect for kimchi. This recipe simplifies the process without compromising on flavor. If you bought a bunch of fresh scallions from the market, this is the perfect time to make this delightful side dish that will last you for a while. Let’s get started on making your own delicious Pajimchi!
Scallion Kimchi Ingredients- 1 bunch fresh spring scallions
- ½ cup anchovy sauce (myeolchi aekjeot)
- ½ cup sand lance sauce (kanari aekjeot)
- 1 cup anchovy and kelp broth
- 7-8 tablespoons gochugaru (Korean chili flakes, adjust to spice preference)
- Sugar (to taste)
- 1 teaspoon garlic powder (or minced garlic)
- 1 tablespoon plum extract (maesilcheong)
- 1 tablespoon oligosaccharide
- About ⅔ cup toasted sesame seeds
Cooking Instructions
Step 1
Prepare all the ingredients for your scallion kimchi. Check the freshness of your spring scallions and measure out the sauces, broth, and seasonings.
Step 2
Gently clean the spring scallions. If purchased from a market, they are often pre-trimmed. Rinse the roots thoroughly under cold running water to remove any dirt, then let them drain completely in a colander. There’s no need to pre-salt the scallions for this simple recipe. We’re aiming for a straightforward process!
Step 3
In a mixing bowl, add 1 cup of anchovy and kelp broth. The broth adds umami and helps achieve the perfect consistency for the kimchi paste.
Step 4
Add ½ cup of anchovy sauce to the bowl. This sauce provides the foundational savory flavor and saltiness.
Step 5
Next, add ½ cup of sand lance sauce. Using both types of fish sauce creates a richer, more complex flavor profile.
Step 6
Add 7 tablespoons of gochugaru (Korean chili flakes) using a large spoon or spatula (a bit bigger than a standard tablespoon). Feel free to add more if you prefer it spicier.
Step 7
Add ½ tablespoon of garlic powder (or 1 teaspoon of minced garlic) for a garlicky aroma. A tiny pinch of ginger powder can also be added for a hint of spice if desired.
Step 8
Add 3 tablespoons of sugar to balance the flavors and add a touch of sweetness. Adjust according to your preference and the natural sweetness of the scallions.
Step 9
Stir in 1 tablespoon of plum extract (maesilcheong) for a subtle sweetness and fruity note.
Step 10
Add 1 tablespoon of oligosaccharide for added gloss and a smooth sweetness.
Step 11
Finally, add about ⅔ cup of toasted sesame seeds for a nutty flavor. You can adjust the consistency of the paste by adding more broth if it’s too thick.
Step 12
Place the prepared spring scallions neatly in the bowl. Spoon the kimchi paste over them, concentrating it on one side. You don’t need to mix vigorously; simply coat the scallions evenly.
Step 13
Gently spread the paste onto the scallions, coating them lightly. A thinner paste makes it easier to apply. The goal is to lightly coat each stalk.
Step 14
Taste the kimchi and if you find it’s not sweet enough, add a little more sugar to suit your palate. And there you have it – delicious scallion kimchi made easily!
