Scallion Kimchi (Pakimchi) Recipe: Delicious Even When Eaten Fresh
How to Make Scallion Kimchi: Try This Recipe for an Amazing Flavor!
Here’s a recipe for scallion kimchi that tastes fantastic right after making it! This recipe delivers a delightful crisp and pungent flavor that’s perfect for any meal.
Ingredients for Scallion Kimchi
- 1 bunch fresh scallions
- For the flour paste: 3 Tbsp all-purpose flour, 1 cup water
- For the seasoning: 10 Tbsp gochugaru (Korean chili flakes), 10 Tbsp plum extract (maesilcheong), 7 Tbsp anchovy sauce (myeolchi aekjeot), 1 Tbsp sugar, 1 Tbsp minced garlic, a pinch of sesame seeds
Cooking Instructions
Step 1
First, let’s make the delicious flour paste, which is the base for great scallion kimchi. In a bowl, mix 3 tablespoons of flour with 1 cup of water until there are no lumps. Using chopsticks or a whisk to ensure a smooth mixture is key.
Step 2
Pour the flour mixture into a pot and cook over medium-low heat. Stir continuously to prevent burning. Cook until it thickens to a consistency similar to a thin soup. This will take a few minutes.
Step 3
Now, let’s prepare the flavorful seasoning for the scallion kimchi. To the cooled flour paste, add 10 tablespoons of gochugaru, 10 tablespoons of plum extract for sweetness and depth, 7 tablespoons of anchovy sauce for a savory umami flavor, 1 tablespoon of sugar to balance the taste, and 1 tablespoon of minced garlic for aroma. Mix everything thoroughly. Feel free to taste and adjust seasonings according to your preference.
Step 4
Prepare your scallions by washing them thoroughly and ensuring they are completely dry. Begin by generously coating the thicker, root end of the scallions with the prepared seasoning. Then, use the remaining seasoning to lightly coat the green leafy ends. This ensures every part of the scallion kimchi is flavorful. It’s delicious to eat immediately, or you can let it ferment for a deeper, more complex taste.
