Scallion Kimchi with Sweet Rice Paste
How to Make Delicious Scallion Kimchi / Sweet Rice Paste Kimchi Seasoning
I’ve prepared fresh scallions and made some delicious scallion kimchi! When making scallion kimchi, sometimes sweet rice paste is added, and sometimes it’s not. This time, I tried a recipe that includes sweet rice paste. ^^
Ingredients
- 1 bunch of soil scallions (approx. 700g after trimming)
Kimchi Seasoning
- 1/2 apple
- 1/2 pear
- 1/2 onion
- 200ml Gochugaru (Korean chili powder)
- 8 Tbsp anchovy sauce
- 4 Tbsp salted shrimp (mainly the solids)
- 2 Tbsp tuna sauce
- 4 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 Tbsp sugar
- 1 Tbsp corn syrup
- 3 Tbsp toasted sesame seeds
Sweet Rice Paste
- 200ml water
- 3 Tbsp glutinous rice flour
- 1/2 apple
- 1/2 pear
- 1/2 onion
- 200ml Gochugaru (Korean chili powder)
- 8 Tbsp anchovy sauce
- 4 Tbsp salted shrimp (mainly the solids)
- 2 Tbsp tuna sauce
- 4 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 Tbsp sugar
- 1 Tbsp corn syrup
- 3 Tbsp toasted sesame seeds
Sweet Rice Paste
- 200ml water
- 3 Tbsp glutinous rice flour
Cooking Instructions
Step 1
First, trim the scallions by removing any wilted outer leaves and gently trim the root ends. Wash them thoroughly under running water several times to remove any dirt or debris. Then, place them in a colander to drain completely and set aside.
Step 2
In a pot, combine 200ml of water with 3 Tbsp of glutinous rice flour. Whisk well to ensure there are no lumps. Stir until you have a smooth mixture.
Step 3
Bring this glutinous rice paste mixture to a boil over high heat. Once it starts to boil, immediately reduce the heat to low. Continue to stir to prevent sticking, and simmer for about 3-5 minutes until it thickens to a desired consistency. Allow the cooked sweet rice paste to cool completely while you prepare the kimchi seasoning.
Step 4
In a blender, add 1/2 apple, 1/2 pear, and 1/2 onion, all peeled. Blend until smooth. Adding fruit and vegetables will give the kimchi seasoning a richer and smoother flavor.
Step 5
To the pureed fruit and vegetable mixture, add 200ml of gochugaru (Korean chili powder) for the base flavor, 4 Tbsp of minced garlic, and 1 Tbsp of minced ginger. Mix well.
Step 6
Now it’s time to add the sauces for umami. Add 8 Tbsp of anchovy sauce, 4 Tbsp of salted shrimp (focusing on the solids), and 2 Tbsp of tuna sauce. Next, add 2 Tbsp of sugar and 1 Tbsp of corn syrup for sweetness. Finally, stir in 3 Tbsp of toasted sesame seeds for a nutty aroma.
Step 7
Combine all the prepared kimchi seasoning ingredients thoroughly. Lastly, pour in the completely cooled sweet rice paste and mix again until all the seasoning components are well incorporated.
Step 8
Let the prepared kimchi seasoning rest for about 10-20 minutes to allow the gochugaru to bloom and the flavors to meld. Stir it occasionally during this resting period.
Step 9
Before mixing the scallions with the seasoning, it’s a good tip to lightly coat the scallions with a little gochugaru. This helps the main seasoning adhere better and also gives a beautiful color. Gently shake the scallions to apply a thin layer of chili powder.
Step 10
Now it’s time to coat the scallions with the seasoning. Start by thoroughly coating the root ends of the scallions, as they are firmer than the stalks and need more seasoning. Then, gently coat the leafy parts, being careful not to mash the delicate greens. Mix gently to ensure even coating.
Step 11
Place the seasoned scallion kimchi into a clean container. Let it ferment at room temperature for 1-2 days to develop its flavor, then store it in a kimchi refrigerator or a regular refrigerator. Thanks to the sweet rice paste, you’ll have a wonderfully smooth and delicious scallion kimchi! ^^
