Crispy and Spicy Scallion Kimchi Recipe
The Ultimate Rice Thief Scallion Kimchi that Will Bring Back Your Appetite!
Introducing a scallion kimchi recipe that is much more affordable than napa cabbage kimchi. With its crispy texture and spicy seasoning that fills your mouth with every bite, you’ll fall in love at first taste. This kimchi will make your rice disappear in no time!
Main Ingredients
- 1/2 bunch scallions (approx. 250-300g)
Seasoning Ingredients
- 3 Tbsp glutinous rice flour
- 1 cup water (for cooking glutinous rice paste)
- 1/2 medium onion
- 5 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 3 Tbsp fermented anchovy sauce or sand lance sauce (finely chopped salted shrimp can also be used)
- A pinch of toasted sesame seeds (for garnish)
- 3 Tbsp glutinous rice flour
- 1 cup water (for cooking glutinous rice paste)
- 1/2 medium onion
- 5 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 3 Tbsp fermented anchovy sauce or sand lance sauce (finely chopped salted shrimp can also be used)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the scallions by trimming them. Gently rinse the root ends under running water to remove any soil, and discard any yellow or wilted leaves. It’s helpful to separate the scallions into thicker ones and very thin ones. The thin scallions absorb seasoning well, so it’s good to make a small batch of seasoning and marinate them first for even better flavor. (You can add the thicker ones later.)
Step 2
The secret to delicious scallion kimchi is the glutinous rice paste. In a pot, combine 3 tablespoons of glutinous rice flour with 1 cup of water. Whisk well to combine, then cook over low heat, stirring constantly, until it thickens into a paste. Once thickened, remove from heat and let it cool completely. While the rice paste is cooling, peel and wash half a medium onion, then blend it into a smooth purée in a blender. Once the glutinous rice paste has cooled, add the blended onion, 5 tablespoons of gochugaru, 1 tablespoon of sugar, and 1 tablespoon of minced garlic. Mix everything thoroughly to create a flavorful seasoning paste.
Step 3
Now it’s time to season the scallions. Before adding the scallions to the main seasoning mixture, sprinkle them evenly with 3 tablespoons of fermented anchovy sauce and let them marinate for about 20 minutes. This step slightly wilts the scallions, allowing them to absorb the seasoning better and develop a richer flavor. (You can skip this if you’re short on time, but it significantly enhances the taste.)
Step 4
Once the scallions have marinated in the anchovy sauce, add all of the prepared seasoning paste and gently toss to combine. Be careful not to mash the scallions; gently flip and mix them from top to bottom to ensure the seasoning is evenly distributed. Once all the scallions are well-coated, sprinkle with toasted sesame seeds to finish. The scallion kimchi can be enjoyed immediately after mixing, or you can let it ferment for about a day to develop an even deeper flavor.
