Spicy & Sweet Scallion Kimchi Recipe
Real Delicious Scallion Kimchi: Make it Easily at Home!
I bought a bunch of scallions when they were on sale and decided to make some scallion kimchi after a long time. Honestly, I wasn’t much of a scallion kimchi person before, but after trying this recipe, I found myself craving its spicy and refreshing taste! If you’re a fan of scallion kimchi, follow this recipe. You’ll make incredibly delicious scallion kimchi.
Ingredients- 1 bunch scallions
- 1/2 onion
- A little carrot (about 1/4)
- 3 Tbsp flour paste
- 10 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 10 Tbsp anchovy sauce (Fish sauce)
- Sesame seeds
- 9 Tbsp plum extract (Maesilcheong)
Cooking Instructions
Step 1
For scallion kimchi, it’s much better to use young scallions (jjokpa) than spring onions (silpa) to achieve a crispier texture and deeper flavor. Spring onions have more moisture, which can dilute the kimchi’s taste and reduce its crunchiness. So, for delicious scallion kimchi, choose young scallions! Trim the roots of the young scallions, and wash them thoroughly under running water several times to remove any dirt.
Step 2
Let’s make the seasoning paste, the key to delicious scallion kimchi. First, in a bowl, add 9 Tbsp of plum extract and 3 Tbsp of flour paste. There are various ways to make flour paste, but I mixed 3 Tbsp of flour with half a cup of water until smooth, then microwaved it in 15-second intervals, stirring in between. The flour paste just needs to have a slightly viscous consistency (sticky). Don’t make it too thick; adjust the consistency as needed.
Step 3
Now, to the bowl with the flour paste and plum extract, add 10 Tbsp of red pepper flakes, 1 Tbsp of sugar, 1 Tbsp of minced garlic, and 10 Tbsp of anchovy sauce. Finally, add a generous amount of sesame seeds for a nutty flavor, and mix all the ingredients well.
Step 4
Prepare the additional ingredients that will add crunch and sweetness to the kimchi. Finely julienne about 1/4 of a carrot and thinly slice half an onion. Add these julienned carrots and onions to the prepared seasoning paste and mix them together.
Step 5
Now it’s time to coat the prepared scallions with the seasoning. Take the trimmed and washed young scallions one by one and evenly spread the seasoning paste over them. Be generous with the paste, especially around the root ends, as this allows the flavor to penetrate deeply, making them even tastier! Ensure you coat them thoroughly.
Step 6
Nicely arrange the seasoned scallions in a kimchi container, and your scallion kimchi is ready! Instead of refrigerating immediately, leave the kimchi at room temperature for about half a day to allow the flavors to meld and ferment slightly. Then, refrigerate it. After about 3-4 days of aging, you’ll have incredibly delicious, spicy, sweet, and crisp scallion kimchi!
