Fresh and Zesty Scallion Kimchi
How to Make Scallion Kimchi (9-12 Month Seasonal Side Dish) with Fresh Seasoning
Let’s make delicious scallion kimchi, known for its wonderfully pungent and fresh flavor. It’s perfect even when eaten right after making!
Ingredients- 2 bundles of scallions (select fresh ones with vibrant green leaves)
- 2/3 cup fish sauce (anchovy or sand lance type recommended for savory depth)
- 1/2 cup Korean chili powder (gochugaru, for vibrant color and mild heat)
- 2/3 cup plum extract (maesil-cheong, adds a delightful sweet and sour balance)
- 1/3 cup minced garlic (enhances the overall aroma and flavor)
Cooking Instructions
Step 1
Today, we’re diving into making scallion kimchi, a dish that’s incredibly satisfying whether eaten fresh or aged. Its crisp texture and invigorating taste make it a beloved staple. This recipe is designed to be easy for beginners too!
Step 2
First, prepare the scallions. Trim off any yellow or wilted leaves and carefully wash away any soil from the roots. Rinse them thoroughly under cold running water. After washing, place the scallions in a colander to drain excess water completely. Pour 2/3 cup of fish sauce specifically over the root ends of the scallions and let them sit for at least 10 minutes to begin pickling. This helps to draw out moisture and season from the bottom up. After 10 minutes, gently mix in the green parts of the scallions and let them pickle for another 5 minutes. Be careful not to over-pickle, as it can affect the fresh taste.
Step 3
While the scallions are pickling, let’s prepare the seasoning paste. In a large bowl, combine 1/2 cup of chili powder, 2/3 cup of plum extract, and 1/3 cup of minced garlic. Mix these ingredients well until you have a smooth paste. Generously spoon this seasoning paste over the drained scallions. Gently toss and fold the scallions from bottom to top, ensuring the seasoning coats every part evenly. Avoid vigorous mixing, which can bruise the delicate scallions.
Step 4
And there you have it! Your delicious, crisp, and zesty scallion kimchi is ready. It’s perfect to enjoy immediately for a fresh, palate-cleansing side dish. For a deeper, more complex flavor, refrigerate it for about a day to allow it to ferment slightly. Serve it with warm rice for a truly satisfying meal!
