Crisp and Refreshing Scallion Kimchi Recipe
Easy and Delicious Scallion Kimchi (Pakimchi) Golden Recipe
Learn how to make delicious Pakimchi with fresh scallions! With simple steps, you can achieve a crisp and refreshing taste that will make it a must-have side dish. Let me guide you through the detailed process of making this delightful specialty that your whole family will love.
Main Ingredients
- 1 bunch fresh scallions
Flavorful Seasoning
- 2/3 cup fine gochugaru (Korean chili powder)
- 6 Tbsp anchovy sauce (for a clean, non-fishy flavor)
- 3 Tbsp maesilcheong (plum extract)
- 1 Tbsp sugar (for a touch of sweetness)
- A little glutinous rice paste (optional, but recommended for texture)
- 2/3 cup fine gochugaru (Korean chili powder)
- 6 Tbsp anchovy sauce (for a clean, non-fishy flavor)
- 3 Tbsp maesilcheong (plum extract)
- 1 Tbsp sugar (for a touch of sweetness)
- A little glutinous rice paste (optional, but recommended for texture)
Cooking Instructions
Step 1
First, prepare one bunch of fresh scallions. Trim off the tough root ends and remove any wilted or bruised leaves for a neat kimchi.
Step 2
It’s crucial to wash the trimmed scallions thoroughly under running water to remove all soil. Pay special attention to the root area where soil tends to accumulate; gently rub it under the water. For the leafy green parts, gently swish them in the water to dislodge any dirt. This careful washing ensures a clean taste without any earthy flavors.
Step 3
After washing, place the scallions in a colander and let them drain well. Excess water can make the kimchi watery, so ensure they are well-drained.
Step 4
Arrange the drained scallions in a wide, deep bowl, placing the white root ends towards the bottom. Generously drizzle 6 tablespoons of anchovy sauce evenly over them. This is done because the white stalks are firmer than the green leaves, allowing them to absorb the seasoning better and pickle evenly. Let the scallions marinate in the anchovy sauce for about 30-40 minutes. Flip them halfway through to ensure they are uniformly seasoned.
Step 5
While the scallions are marinating, let’s prepare the amazing seasoning for your Pakimchi!
Step 6
Don’t discard the anchovy sauce used for marinating the scallions; pour it directly into the seasoning bowl. Add 2/3 cup of gochugaru and mix well. Letting this mixture sit for about 20-30 minutes allows the gochugaru to hydrate, resulting in a vibrant color and a more delicious kimchi. If you’re short on time, you can skip this soaking step and mix it directly.
Step 7
Now, it’s time to mix the marinated scallions with the seasoning. Start by gently coating the white root ends with the seasoning, then carefully spread it over the green leafy parts. When mixing, handle the scallions gently to prevent bruising or a raw flavor, just as you did when washing them. This gentle approach also ensures a neat presentation. Mix them with care to complete your delicious Pakimchi. Enjoy this refreshing and pungent scallion kimchi!
