Simple and Zesty Scallion Kimchi Recipe
Easy Scallion Kimchi for Beginners: Fresh Homemade Flavor
Introducing a kimchi recipe that even novice cooks can confidently make. Among various types of kimchi, scallion kimchi (Pakimchi) is relatively easy to prepare and incredibly delicious, making it perfect for those trying kimchi making for the first time. Enjoy the fresh, zesty, and savory flavor of homemade scallion kimchi!
Main Ingredients
- 1 bunch scallions (about 700g after trimming and washing)
Rice Flour Paste
- 2 Tbsp glutinous rice flour
- 180ml water (approx. 1 cup)
Kimchi Seasoning
- 1 cup gochugaru (Korean chili flakes, approx. 100g)
- 1/3 cup anchovy sauce (fish sauce, approx. 80ml)
- 2 Tbsp salted shrimp (with liquid)
- 1 Tbsp minced garlic
- 0.5 Tbsp ginger (minced or powder)
- 2 Tbsp sugar
- 2 Tbsp plum extract (or syrup)
- 2 Tbsp glutinous rice flour
- 180ml water (approx. 1 cup)
Kimchi Seasoning
- 1 cup gochugaru (Korean chili flakes, approx. 100g)
- 1/3 cup anchovy sauce (fish sauce, approx. 80ml)
- 2 Tbsp salted shrimp (with liquid)
- 1 Tbsp minced garlic
- 0.5 Tbsp ginger (minced or powder)
- 2 Tbsp sugar
- 2 Tbsp plum extract (or syrup)
Cooking Instructions
Step 1
Prepare one bunch of fresh scallions. Trim off any yellow or wilted leaves and trim the root ends slightly. Wash them thoroughly several times in clean water to remove any dirt or debris, then drain them well. After trimming and washing, I had about 700g.
Step 2
This step is to salt the scallions with anchovy sauce to soften them and infuse flavor. Drizzle 1/3 cup of anchovy sauce evenly over the white root parts of the scallions. We’ll use this anchovy sauce later in the main seasoning. Let them salt for 30 minutes, then flip the scallions and pour another 1/3 cup of anchovy sauce over them, salting for another 30 minutes. Total salting time is 1 hour. This process makes the scallions tender and allows the flavor to penetrate.
Step 3
While the scallions are salting, let’s make the rice flour paste, a key component of the kimchi seasoning. In a pot or cup, mix 2 Tbsp of glutinous rice flour with 180ml of water, ensuring there are no lumps. Cook over low heat, stirring constantly. Once it thickens to a paste consistency, remove from heat and let it cool completely.
Step 4
Have the cooled rice flour paste ready. The rice flour paste helps the seasoning adhere to the ingredients and aids in fermentation, adding depth of flavor to the kimchi.
Step 5
Now, let’s make the main scallion kimchi seasoning. In a large bowl, add 1 cup of gochugaru (Korean chili flakes). Then, add 2 Tbsp of plum extract (or syrup) for sweetness and flavor.
Step 6
Add 2 Tbsp of sugar to adjust the sweetness of the kimchi. You can substitute honey or corn syrup for sugar if preferred.
Step 7
Add 2 Tbsp of salted shrimp (including the liquid) for a boost of umami. If you don’t have salted shrimp, you can substitute with another type of fish sauce like anchovy sauce or tuna sauce.
Step 8
Add 1 Tbsp of minced garlic and 0.5 Tbsp of ginger (either minced fresh ginger or ginger powder) for a fragrant aroma. If you dislike the strong taste of ginger, you can reduce the amount or omit it.
Step 9
Pour the 1/3 cup of anchovy sauce that was used to salt the scallions directly into the seasoning mixture. This sauce will provide the base saltiness for the kimchi.
Step 10
Add the completely cooled rice flour paste to the seasoning bowl. Stir everything together well until the seasoning is uniformly mixed. This completes the delicious scallion kimchi seasoning. Ensure the consistency is not too watery.
Step 11
Place the drained scallions into the seasoning bowl. Gently coat the scallions with the seasoning, starting from the root end and working your way to the tips. Be careful not to mash the scallions by over-mixing. Ensure both the white and green parts are evenly coated.
Step 12
Transfer the well-seasoned scallion kimchi into a kimchi container, packing it down firmly to minimize air exposure. This helps it ferment better. Let it sit at room temperature for one day to begin fermenting, then store it in the refrigerator. It will be ready to eat after 2-3 days, offering a wonderfully zesty and delicious flavor.
Step 13
This finished scallion kimchi is a true rice-lover’s dream! Compared to other complex kimchi varieties, it’s relatively simple yet boasts a deep flavor. This makes it a fantastic and accessible kimchi for novice cooks. Enrich your table with this fresh and delightful scallion kimchi!
