Scallion Kimchi with a Zesty Charm
A Delightful Scallion Kimchi Recipe: Perfect with Ramen and Grilled Meats!
This Scallion Kimchi, bursting with a unique zesty and refreshing flavor, is an absolute delight when paired with a steaming bowl of ramen or succulent grilled meats. Elevate your meals with this special kimchi that offers a delightful kick and a satisfying crunch. It gets even more delicious as it ferments!
Ingredients- 2 bunches scallions
- 1 cup fish sauce
- 3 Tbsp minced garlic
- 2 cups Korean chili flakes (gochugaru)
- 1/2 cup carrot enzyme
- 1/2 cup glutinous rice flour paste
Cooking Instructions
Step 1
First, prepare your scallions. Wash them thoroughly to remove any dirt. Trim the very root ends and discard any yellow or wilted outer leaves. It’s crucial to drain them well in a colander afterwards, as excess moisture can cause the kimchi to spoil quickly. We’ll be using the entire scallion, including the green parts!
Step 2
Now, it’s time to salt the scallions. Take about two-thirds of the fish sauce (2/3 cup) and pour it over the white bulbous parts of the scallions. Let them sit and pickle for about 1 hour, turning them halfway through. This brining process helps to soften the scallions and infuse them with flavor, making for a more delicious kimchi.
Step 3
While the scallions are brining, let’s prepare the flavorful kimchi paste. You’ll need 1/2 cup of glutinous rice flour paste, the remaining 1/3 cup of fish sauce, 2 Tbsp of salted fermented shrimp (saeujeot), 2 cups of Korean chili flakes (gochugaru), and 1/2 cup of carrot enzyme. Combine all these ingredients in a bowl and mix well until you have a smooth, cohesive paste. Aim for a consistency that’s not too watery, ensuring all the ingredients are well incorporated.
Step 4
Once the scallions are properly brined, it’s time to apply the prepared paste. Start by generously coating the white bulbous parts of the scallions with the kimchi paste. Make sure to spread the paste evenly throughout the green parts as well, ensuring every bit is coated for maximum flavor.
Step 5
Divide the paste-coating process into two or three stages, gently tossing the scallions to ensure the paste is evenly distributed. The key here is to mix gently; avoid overworking or mashing the scallions, as this can break them down. Handle with care for the best texture.
Step 6
Your homemade Scallion Kimchi is ready! While it’s delicious right away, it truly shines after a few days of fermentation in the refrigerator, developing deeper and richer flavors. Enjoy this unique and zesty kimchi as a delightful side dish with ramen, grilled meats, or a simple bowl of rice!
