Refreshing and Crisp Scallion Leaf Kimchi
A Special Kimchi Recipe Using Potentially Wasted Scallion Greens
When making scallion kimchi (Pa Kimchi) at home, people often use only the white stalks and discard the green leaves. This recipe introduces a delightful way to make a tangy and sweet specialty kimchi using those precious, often-wasted scallion greens. Initially, I stored it in the refrigerator and almost forgot about it. About a month later, I took it out to taste and was pleasantly surprised by its deep, refreshing flavor! It tasted like well-fermented kimchi, and the sweetness of the onions combined with the crisp texture made it incredibly addictive. It offers a distinct charm compared to kimchi made with just the scallion stalks, and once you try it, you won’t forget the taste. It’s convenient to make as it doesn’t require a salting step. While the sap from the scallion leaves might feel a bit sticky during preparation, it becomes perfectly smooth and tender after fermentation. This makes it an excellent side dish for rice or a perfect accompaniment to drinks!
Main Ingredients- 1 bunch of fresh scallion greens (use only the leafy parts, excluding the white stalks)
- 1 medium onion
- 3 Tbsp fine-quality gochugaru (Korean chili flakes)
Kimchi Seasoning- 4 cloves garlic, minced
- 1/4 onion, finely chopped or blended
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp salted shrimp, minced (optional, can use more fish sauce)
- 1 Tbsp salted shrimp, minced
- 3 Tbsp pear juice drink (for sweetness)
- 1/2 Tbsp sugar (adjust to taste)
- Pinch of ginger (about thumbnail size), minced
Rice Flour Paste (Optional)- 2/3 Tbsp glutinous rice flour (or all-purpose flour)
- 70ml water
- 4 cloves garlic, minced
- 1/4 onion, finely chopped or blended
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp salted shrimp, minced (optional, can use more fish sauce)
- 1 Tbsp salted shrimp, minced
- 3 Tbsp pear juice drink (for sweetness)
- 1/2 Tbsp sugar (adjust to taste)
- Pinch of ginger (about thumbnail size), minced
Rice Flour Paste (Optional)- 2/3 Tbsp glutinous rice flour (or all-purpose flour)
- 70ml water
Cooking Instructions
Step 1
First, thoroughly clean the scallion greens. Rinse them several times under running water to remove any dirt or debris. For extra peace of mind, soak them in water with 3 tablespoons of vinegar for about 10 minutes to help remove any residual pesticides. Afterwards, rinse them again with clean water and drain them completely in a colander. This process helps maintain their freshness and reduces excess moisture before cooking.
Step 2
Once the scallion greens are drained, cut them into bite-sized pieces, approximately 3-4 cm long. Cutting them to a manageable length will make them easier to mix and eat.
Step 3
Peel and wash the onion, then slice it thinly into julienne strips. Thinly sliced onions will absorb the seasoning well and contribute to a harmonious texture in the kimchi.
Step 4
Now, let’s make the rice flour paste. In a small pot, combine 2/3 tablespoon of glutinous rice flour with 70ml of water. Cook over medium-low heat, stirring constantly to prevent lumps, until a thick paste forms. Allow it to cool completely. If making paste from scratch seems cumbersome, you can blend 1 tablespoon of cooked rice with a little water until smooth. This paste adds depth of flavor and body to the kimchi.
Step 5
To prepare the kimchi seasoning, place the minced garlic (4 cloves), finely chopped or blended onion (1/4 onion), fish sauce (1 Tbsp), salted shrimp (1 Tbsp, minced), pear juice drink (3 Tbsp), sugar (1/2 Tbsp), and minced ginger (about thumbnail size) into a blender.
Step 6
Blend all the seasoning ingredients in the blender until smooth. A finely blended seasoning will meld beautifully with the scallion leaves for a more delicious kimchi. If you don’t have a blender, you can finely mince all the ingredients with a knife.
Step 7
Add the fine-quality gochugaru (3 Tbsp) to the blended seasoning mixture and stir well. Letting the chili flakes soak in the mixture for a short while will deepen the color and enhance the flavor. Also, mix in the cooled rice flour paste at this stage.
Step 8
Combine the prepared scallion greens and sliced onions with the seasoned paste. Wearing gloves, gently mix everything together, ensuring the seasoning coats all the scallion leaves and onion slices evenly. The sap from the scallion leaves might make it feel slightly sticky initially, but this will naturally resolve as it ferments.
Step 9
Transfer the finished scallion leaf kimchi into an airtight container. Let it sit at room temperature for about one day to begin fermenting, then refrigerate it. Allow it to ripen slowly in the refrigerator for at least 2 weeks. Once properly fermented, the signature refreshing and tangy flavor of the scallion leaves will develop, resulting in a truly delicious kimchi. You can start tasting it after 2 weeks to check the fermentation level and adjust to your preference.
