Fresh Scallion Kimchi: A Taste of Spring
Golden Recipe for Scallion Kimchi Made with Seasonal Spring Scallions
Capture the fragrant essence of spring with this delicious scallion kimchi, made using fresh, seasonal scallions. Its crisp texture and savory flavor are delightful whether enjoyed immediately or after fermentation.
Scallion Kimchi Ingredients- 1.5kg fresh scallions
- 3 cups coarse gochugaru (Korean chili flakes), plus 1 cup fine gochugaru for color and flavor
- 2 cups fish sauce or anchovy sauce (for brining the scallions)
- 1 cup refreshing broth (e.g., anchovy and kelp broth)
- 1 cup glutinous rice paste (cooked and cooled beforehand)
- 2 Tbsp plum extract (or syrup)
- 1 Tbsp ginger syrup (or 1/2 Tbsp minced ginger)
- 3 Tbsp minced garlic
- 1/2 cup pear juice
Glutinous Rice Paste & Broth Ingredients- 2.5 Tbsp glutinous rice flour
- 2 cups water (for making rice paste)
- 1 dried kelp pack (or 2 pieces dried kelp)
- A pinch of chili seeds (optional, for added umami)
- 2 pieces dried kelp (for broth)
- 2.5 Tbsp glutinous rice flour
- 2 cups water (for making rice paste)
- 1 dried kelp pack (or 2 pieces dried kelp)
- A pinch of chili seeds (optional, for added umami)
- 2 pieces dried kelp (for broth)
Cooking Instructions
Step 1
Prepare 1.5kg of the freshest, highest quality scallions. Spring scallions are tender and aromatic, making them ideal for kimchi.
Step 2
Carefully trim off any yellow or wilted leaves and the tough outer skin from the scallions. This ensures both the taste and hygiene of your kimchi.
Step 3
Rinse the cleaned scallions thoroughly under running water, ensuring the roots are clean. After washing, place them upright in a colander to drain excess water. This helps prevent excess liquid in the kimchi and ensures even seasoning.
Step 4
Now, let’s make the glutinous rice paste, a key component for kimchi. In a pot, combine 2.5 Tbsp of glutinous rice flour with 2 cups of water, whisking well to prevent lumps. Cook over low heat, stirring constantly to prevent sticking, until it thickens into a smooth paste. Once thickened, remove from heat.
Step 5
Allow the freshly made glutinous rice paste to cool completely. Adding hot paste to the seasoning mixture can alter the flavors, so ensure it’s fully cooled.
Step 6
Prepare the broth for deep flavor. In a pot, combine 2 cups of water, the kelp pack (or 2 pieces of dried kelp), and optional chili seeds. Bring to a boil, then immediately remove the kelp. Reduce heat to medium-low and simmer for about 10 minutes to extract a rich broth. Let this broth cool completely as well.
Step 7
Time to brine the scallions that have been drained of excess water. Stand the scallions upright and pour 2 cups of fish sauce over the white, stem parts. Let them brine for about 20 minutes. Then, flip the scallions over. After another 20 minutes, gently submerge the leafy parts in the fish sauce for a final 10 minutes. This total brining time of approximately 50 minutes will soften the scallions and allow them to absorb flavor.
Step 8
Now, let’s create the delicious kimchi seasoning. In a bowl, combine the cooled glutinous rice paste and broth. Add 3 cups of gochugaru, 1 cup of fine gochugaru, 2 Tbsp plum extract, 1 Tbsp ginger syrup, 3 Tbsp minced garlic, and 1/2 cup pear juice. Mix well. You can use the fish sauce reserved from brining the scallions for an extra layer of savory flavor. Ensure all ingredients are smoothly incorporated without lumps.
Step 9
Gently drain the brined scallions. Apply the prepared seasoning generously to each scallion. Scallion kimchi tastes best with ample seasoning, so don’t be shy! Roll approximately 5-6 scallions together to form neat bundles and pack them snugly into your kimchi container. It’s ready to be enjoyed immediately or can be stored in the refrigerator to ferment and develop deeper flavors.
