Spicy and Sweet Scallion Kimchi (Pakkimchi)
Scallion Kimchi Recipe to Awaken Your Appetite
Made with fresh scallions or young green onions, this Scallion Kimchi boasts a deep, savory flavor that makes it the perfect side dish for rice. It pairs wonderfully with rich foods like grilled pork belly, offering a taste you won’t forget. Try making this delicious Scallion Kimchi with this easy recipe!
Main Ingredients
- 2 bunches Scallions or Young Green Onions (trimmed)
- 1 medium Onion
- 4 Red Chilies (adjust for spice level)
Seasoning Ingredients
- 1/2 cup Anchovy or Pollack Fish Sauce (approx. 100g)
- 4 Tbsp Corn Syrup or Plum Extract
- 4 Tbsp Coarse Red Pepper Flakes
- 2 Tbsp Fine Red Pepper Flakes
- 2 Tbsp Flour
- 1 Tbsp Grated Ginger
- 2 Tbsp Minced Garlic
- 1/2 cup Anchovy or Pollack Fish Sauce (approx. 100g)
- 4 Tbsp Corn Syrup or Plum Extract
- 4 Tbsp Coarse Red Pepper Flakes
- 2 Tbsp Fine Red Pepper Flakes
- 2 Tbsp Flour
- 1 Tbsp Grated Ginger
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, clean the scallions or young green onions by trimming any yellow or wilted leaves. Wash them thoroughly under running water, ensuring all dirt and debris are removed. After washing, let them drain completely in a colander. It’s important to remove excess water as it can make the kimchi soggy.
Step 2
Let’s make a flour paste to add depth and texture to your scallion kimchi. In a bowl, combine 2 tablespoons of flour with about 1/2 cup of water (using a standard Korean paper cup). Whisk until smooth, then transfer to a pot. Cook over low heat, stirring constantly, until it thickens into a paste. Let it cool completely. (Alternatively, you can simply mix the flour with cold water until smooth and use it directly without cooking.)
Step 3
Peel and wash the onion and ginger. Using a blender or grater, finely grind the onion and ginger. Grinding them will significantly enhance the depth of flavor and create a smoother seasoning.
Step 4
Wash the red chilies, remove the stems, and deseed them before chopping. Place them in a blender and grind until fine. These chilies will add spiciness and a vibrant color. If you prefer it spicier, you can add 1-2 Korean green hot peppers (cheongyang).
Step 5
Now it’s time to make the delicious kimchi seasoning. In a large bowl, combine the fish sauce (anchovy or pollack), corn syrup (or plum extract), coarse red pepper flakes, fine red pepper flakes, the ground onion and ginger mixture, and minced garlic. Add the cooled flour paste (from step 1) and mix everything thoroughly until well combined and smooth. Ensure there are no lumps and the flavors are evenly distributed.
Step 6
Arrange the prepared scallions or young green onions neatly in a stainless steel bowl or a wide container. It’s best to use glass, plastic, or stainless steel for storing kimchi to maintain its freshness longer, rather than metal containers.
Step 7
Pour the seasoning mixture (from step 4) evenly over the scallions in the bowl. Make sure the seasoning coats the scallions thoroughly.
Step 8
It’s crucial to mix gently to avoid bruising or mashing the scallions. Carefully lift the scallions from the bottom and fold them upwards, gently tossing to ensure the seasoning is evenly distributed. Treat the scallions with care, as if you’re softly coaxing them.
Step 9
Let the scallion kimchi ferment at room temperature for one day. This allows the flavors to meld and develop a richer taste. After a day, you can enjoy it immediately or store it in the refrigerator to keep it cool and delicious. Properly stored in the fridge, it can stay fresh for about 2-3 weeks.
