Spring Scallion Kimchi: Super Easy with Frozen Seasoning!
How to Make Delicious Spring Scallion Kimchi Using Fresh Spring Scallions (Perfect for Beginners!)
We saved leftover kimchi seasoning from winter kimchi, froze it, and now we’re using it to make delicious spring kimchi with fresh spring scallions! By adding fish sauce and plum syrup, we’ve enhanced the savory and sweet flavors. This recipe is incredibly simple and tastes amazing. Enjoy making fresh spring kimchi with ease!
Main Ingredients- 1 bunch of fresh spring scallions
- 1 pack of frozen kimchi seasoning
- 1 cup anchovy fish sauce (for a clean umami flavor)
- 1/2 cup plum syrup (for sweetness)
Cooking Instructions
Step 1
These are the spring scallions at their absolute best for the year, harvested in spring! We’ve prepared a generous amount, as their fresh, crisp texture is wonderful.
Step 2
We like to save leftover kimchi seasoning from our winter kimchi by freezing it, making it perfect for spring kimchi. For this recipe, we’re using naturally thawed frozen seasoning. We’ve added anchovy fish sauce and plum syrup to give the spring scallion kimchi its unique flavor. A good amount of salted seafood (like fish sauce or shrimp paste) is key for a delicious scallion kimchi.
Step 3
If your kimchi seasoning tastes a little bland or too spicy, adding anchovy fish sauce is a great way to balance it. Using fermented yellow croaker sauce (hwangseok-eo jeotgal) would provide the most delicious and deep flavor, but anchovy fish sauce works wonderfully too.
Step 4
Start by layering a portion of the spring scallions at the bottom of your kimchi container. Spread a layer of the prepared seasoning evenly over them. Then, add another layer of scallions and more seasoning. Continue this process, layering scallions and seasoning, ensuring an even distribution.
Step 5
Once the kimchi container is filled with the layered scallions and seasoning, let it sit at room temperature for about half a day. After this initial fermentation, gently flip the contents of the container. This helps to ensure the seasoning permeates evenly throughout the kimchi.
Step 6
I like to let it ferment in a cool place overnight before transferring it to the refrigerator. Spring scallion kimchi is delicious eaten fresh, like a crisp salad! I’ve filled a large kimchi container, planning to let it ripen gradually in the fridge throughout the summer.
