Super Quick and Easy Scallion Kimchi
Revive Wilted Scallions from Your Fridge in a Flash!
Did your leftover scallions from making napa cabbage kimchi start to wilt in the fridge? Don’t worry! This recipe is a secret to instantly transforming those sad-looking scallions into delicious kimchi. In just 5 minutes, you can whip up this simple and easy scallion kimchi, perfect for a quick side dish. It’s so good, it’ll give your regular kimchi a run for its money!
Main Ingredients- 2 handfuls of scallions (prepared)
- 1/2 cup cooked white rice
- 1/2 cup brewed pear juice or plum extract
- 1/3 carrot
Seasoning- 1 cup gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1 Tbsp salted fermented shrimp (including liquid)
- 1 Tbsp fish sauce (anchovy or tuna extract)
- 1 cup gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1 Tbsp salted fermented shrimp (including liquid)
- 1 Tbsp fish sauce (anchovy or tuna extract)
Cooking Instructions
Step 1
First, wash the scallions thoroughly. Trim off any wilted or damaged tips from the ends of the scallion leaves. While you’re trimming, prepare the other ingredients to save time.
Step 2
Pour the salted fermented shrimp liquid (or fish sauce) over the root ends of the prepared scallions and mix well to coat. Let it sit for a bit to let the scallions absorb the seasoning. Flip the scallions a few times while preparing the other ingredients to ensure the seasoning is evenly distributed and enhances the flavor.
Step 3
Wash the carrot, peel it, and then julienne it into very thin, fine strips. Thin carrot strips will blend well with the kimchi seasoning and provide a pleasant texture.
Step 4
In a blender, combine the cooked white rice and 1/2 cup of brewed pear juice (or plum extract). Blend until smooth. This will help thicken the kimchi paste and add a subtle sweetness and depth of flavor. We’ll pour this mixture over the slightly wilted scallions.
Step 5
Now it’s time to mix everything together! Add the julienned carrots, gochugaru, minced garlic, minced ginger, salted fermented shrimp, fish sauce, and the blended rice and pear juice mixture to the scallions that have been lightly salted. Gently but thoroughly mix all the ingredients until evenly coated with the seasoning. Be careful not to mash the scallions; a gentle mix is key.
Step 6
Carefully pack the deliciously mixed scallion kimchi into a clean storage container. It’s tasty right away, but letting it rest in the refrigerator for about a day will allow the flavors to meld and deepen. Enjoy your meal with this easily made, flavorful scallion kimchi!
