Crisp and Refreshing Green Onion Kimchi: An Easy Recipe
How to Make Refreshing Green Onion Kimchi That’s Perfect When You Have an Abundance of Green Onions
I suddenly had a lot of green onions, so I decided to make the green onion kimchi that I enjoyed so much at my favorite restaurant. This recipe captures that delicious, refreshing taste!
Ingredients- 900g Green Onions (trimmed well)
- 10 Tbsp Fish Sauce (e.g., Kkanari Aekjeot, for a refreshing kimchi broth)
- 1 Pear (ripe, for sweetness and coolness)
- 5 Red Chilies (for color and a hint of spiciness)
- 2 Tbsp Salted Shrimp (for enhanced umami)
- 2 Tbsp Minced Garlic (use generously for flavor)
- 2 Cubes of Ginger (or 2 small pieces, to be blended)
- 3 Tbsp Maesil Cheong (Plum Extract, for natural sweetness and depth)
- 10 Tbsp Gochugaru (Korean Chili Flakes, for color and spice)
Cooking Instructions
Step 1
First, wash the green onions thoroughly under running water and drain them well. Use both the white and green parts. Cut them into manageable lengths of about 5-6 cm. Pieces that are too short might not hold the seasoning well, while pieces that are too long can be awkward to eat. Aim for a size that’s easy to handle.
Step 2
Place the prepared green onions in a large mixing bowl. Pour 10 tablespoons of fish sauce over them and gently mix to coat. Soaking them in fish sauce briefly helps to soften the green onions and allows them to absorb the flavor, resulting in a tastier kimchi.
Step 3
Peel the ripe pear completely, remove the core, and slice it thinly or flatly. This pear will be the key to the sweet and refreshing flavor of the kimchi seasoning.
Step 4
Wash the red chilies and finely chop them. If you prefer a spicier kick, you can mix in some Cheongyang peppers along with the red chilies.
Step 5
Now, it’s time to make the kimchi seasoning. In a blender or food processor, combine the sliced pear, chopped red chilies, and 2 tablespoons of salted shrimp. Blending the salted shrimp helps to create a smoother seasoning paste without chunks.
Step 6
Blend the ingredients until they form a smooth paste. The finer the blend, the better the seasoning will adhere to the green onions and enhance the overall flavor harmony.
Step 7
After letting the green onions soak in the fish sauce for about 10 minutes, flip them over to ensure even seasoning. Let them soak for a total of 20 minutes. Avoid soaking for too long, as this can make the green onions mushy. Make sure to adhere to the timing.
Step 8
After 20 minutes, once the green onions have absorbed the fish sauce, add 10 tablespoons of gochugaru (Korean chili flakes) to give the kimchi its vibrant red color. Adjust the amount of gochugaru to achieve your desired level of spice and color.
Step 9
Add the blended pear, chili, and shrimp mixture along with 2 tablespoons of minced garlic to the bowl. The pungent aroma of garlic will add a richer flavor profile.
Step 10
Finally, add 3 tablespoons of maesil cheong (plum extract) to enhance the sweetness and umami. Using plum extract instead of sugar provides a deep, subtle sweetness, contributing to the clean taste of the kimchi.
Step 11
Gently mix everything together, ensuring that all the seasoning is evenly distributed among the green onions. Be careful not to damage the green onion stalks while mixing. Ensure there are no clumps of seasoning and that everything is well combined.
Step 12
And there you have it – a crisp and refreshing green onion kimchi made without sugar, relying on the natural sweetness of pear and plum extract! The crunchy texture and clean taste will awaken your appetite. It’s delicious right away, but letting it ferment for about a day will develop even deeper flavors.
Step 13
Transfer the finished green onion kimchi to a clean kimchi container or glass jar. Store it in the refrigerator to keep it fresh for a long time.
