Spicy and Refreshing! Super Simple Scallion Kimchi Recipe
Easy-to-Follow Scallion Kimchi, Just Like the Pros!
Hello everyone! Today, I’m thrilled to share a recipe for Scallion Kimchi (Daepa Kimchi), the perfect partner for grilled pork belly. Its spicy, refreshing, and crisp flavor is absolutely delightful. It tastes wonderful even right after making, but develops an even deeper flavor when slightly fermented. Enjoy this delicious kimchi with rich meats like samgyeopsal for a clean, palate-cleansing experience. Let’s get started on making this crowd-pleasing dish!
Main Ingredients- 1.019g fresh scallions (primarily the white stem parts)
- 3 Tbsp anchovy sauce
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 2 Tbsp toasted sesame seeds
- 4 Tbsp coarse red chili powder (gochugaru) (adjust to taste)
Cooking Instructions
Step 1
First, prepare the fresh scallions, the star ingredient of this delicious kimchi. Trim off any roots or wilted leaves from the scallions and wash them thoroughly under running water several times. It’s best to choose scallions with a good amount of white stem.
Step 2
Cut the washed scallions into approximately 2cm pieces, focusing mainly on the white stem part. Cutting them too thinly can cause the seasoning to become watery, so aim for a moderate thickness to maintain a good texture.
Step 3
Weigh the chopped scallions. (Tip: Using a measuring cup or scale will help ensure accuracy.)
Step 4
The white stem portions of the scallions used today amounted to about 1019g. We are intentionally excluding the green leafy parts, using only the crisp white stems for this recipe.
Step 5
Place the chopped scallions into a large mixing bowl. Add the minced garlic and minced ginger. These aromatics are crucial for developing the kimchi’s rich flavor.
Step 6
Next, add the anchovy sauce for saltiness and flavor. Then, sprinkle in the toasted sesame seeds for a nutty aroma and the red chili powder for a pleasant spiciness. Feel free to adjust the amount of chili powder based on your preference for heat.
Step 7
Gently toss the scallions with the seasonings until everything is well combined. Be careful not to mash the scallions; mix them lightly so the seasoning coats them evenly. You can also use a spoon for easier mixing.
Step 8
Here’s the beautifully mixed scallion kimchi, plated invitingly. Doesn’t it look appetizing already?
Step 9
Transfer the finished scallion kimchi to an airtight container and store it in the refrigerator. While it’s delicious to eat immediately, letting it ferment for about a day in a cool place will unlock an even deeper, more refreshing flavor. Enjoy this versatile kimchi with dishes like grilled pork belly, boiled chicken, and more!
