Delicious Scallion Kimchi (Jjokpa Kimchi) with Thick Scallions
Easy and Delicious Recipe for Making Kimchi with Thick Scallions
I made kimchi with rather thick scallions, and initially thought I had ruined it. But to my surprise, it tasted incredibly delicious once I tried it! I quickly took more photos to share this recipe. Please excuse the slightly lacking photos due to this rush. This kimchi made with unexpectedly thick scallions is a true rice thief!
Kimchi Ingredients
- 1 bunch thick scallions
- 1.5 cups sweet rice porridge
- 2 cups gochugaru (Korean chili flakes)
- 1 cup anchovy sauce (fish sauce)
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger or ginger powder
- 3 Tbsp plum extract (maesil syrup)
- 1 Tbsp sugar
Sweet Rice Porridge (Chapssalpul)
- 1/2 cup cooked rice
- 1/4 onion
- 1 cup water
- 1/2 cup cooked rice
- 1/4 onion
- 1 cup water
Cooking Instructions
Step 1
The scallions used in this recipe are thicker than usual, somewhere between regular scallions and green onions. Think of them as a hybrid.
Step 2
Trim off any yellow or wilted leaves from the scallions and clean the root ends thoroughly. Wash them multiple times under running water to remove any dirt or debris. After washing, place them in a colander to drain completely. Ensuring the scallions are well-drained will prevent the kimchi from becoming mushy and help it ferment beautifully.
Step 3
Because the scallions are thick, it’s a good idea to make 2-3 cross-shaped slits at the end of each stalk. This helps the seasoning penetrate deeper into the scallion, resulting in a much more flavorful kimchi. If you’re using thinner scallions, you can skip this step.
Step 4
Sweet rice porridge is essential for making delicious kimchi. If you don’t have sweet rice, you can easily make a porridge using cooked rice. Combine 1/2 cup of cooked rice, 1/4 onion, and 1 cup of water in a blender and blend until smooth. Be mindful of the water amount; too little water will result in a very thick porridge that can make the kimchi filling stiff. Aim for a smooth, creamy consistency, like a thin soup.
Step 5
In a large bowl, combine all the seasoning ingredients: gochugaru, anchovy sauce, minced garlic, minced ginger (or ginger powder), plum extract, and sugar. Pour in the prepared sweet rice porridge. Mix everything well until evenly combined. The taste of kimchi seasoning can vary based on personal preference, so taste it and add a little more anchovy sauce or salt if needed to adjust the seasoning.
Step 6
The kimchi seasoning I made this time turned out a bit thick and dense. If you prefer a less dense seasoning, you can add a bit more water when making the sweet rice porridge or aim for a thinner consistency. However, the flavor of the seasoning itself is excellent, so don’t worry!
Step 7
Gently coat the cleaned and slit scallions with the prepared seasoning. Hold the white part of the scallions and thoroughly coat them with the seasoning. Then, use the remaining seasoning to lightly rub the rest of the scallion. Be careful not to rub too hard, which can crush the scallions and make them lose their fresh taste.
Step 8
And just like that, delicious scallion kimchi is ready in no time! You can eat it right away, but if you want to let it ferment, leave it at room temperature for 2-3 days before refrigerating. If you prefer it to ferment slowly or want to eat it fresh, you can refrigerate it immediately. I left mine at room temperature for about 3 days before storing it in the refrigerator, and it was wonderfully delicious.
