Scallion Kimchi
Scallion Kimchi
Ingredients
- 300 grams green onions
- 2 tablespoons salt
For the Kimchi Paste
- 4 cloves garlic, peeled
- 1 inch ginger, peeled and roughly chopped
- 1/2 onion, small, roughly chopped
- 1/2 apple, small, cored and roughly chopped
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 3 tablespoons gochugaru, (Korean chili powder)
- 1/4 cup sweet rice flour paste, (made by simmering 1 tbsp sweet rice flour with 1/4 cup water until thickened)
Instructions
- 1
Take 300 grams of green onions and cut them into approximately 2-inch (or finger-length) pieces. This size ensures they are easy to handle and absorb the kimchi paste well.
⏱️ 5 min
- 2
Place the cut green onions in a large bowl. Add 2 tablespoons of salt. Mix the green onions and salt thoroughly by hand, ensuring the salt is evenly distributed. Let them sit for 30 minutes. This process helps to draw out excess moisture from the green onions and tenderize them.
⏱️ 5 min
- 3
After 30 minutes, rinse the salted green onions under running water to remove excess salt. Drain them well, shaking off as much water as possible. You can also gently squeeze them to remove more water.
⏱️ 5 min
- 4
While the green onions are salting, prepare the kimchi paste. In a blender, combine the peeled garlic cloves, peeled and roughly chopped ginger, small roughly chopped onion, small cored and roughly chopped apple, fish sauce, granulated sugar, gochugaru (Korean chili powder), and the sweet rice flour paste. Blend until a smooth paste is formed. Adjust gochugaru to your spice preference.
⏱️ 10 min
- 5
Transfer the rinsed and drained green onions to a large mixing bowl. Pour the prepared kimchi paste over the green onions.
⏱️ 2 min
- 6
Using your hands (wearing gloves is recommended to protect your skin from the chili and prevent staining), thoroughly mix the kimchi paste with the green onions. Ensure every piece of green onion is evenly coated with the paste. Gently massage the paste into the green onions.
⏱️ 3 min
- 7
The Scallion Kimchi is now ready to enjoy as a fresh side dish or with rice. For a more fermented flavor, you can store it in an airtight container in the refrigerator for a few days.
Kitchen Tools
Nutrition Facts (per serving)
Scallion Kimchi
- 300 grams green onions
- 2 tablespoons salt
For the Kimchi Paste
- 4 cloves garlic, peeled
- 1 inch ginger, peeled and roughly chopped
- 1/2 onion, small, roughly chopped
- 1/2 apple, small, cored and roughly chopped
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 3 tablespoons gochugaru, (Korean chili powder)
- 1/4 cup sweet rice flour paste, (made by simmering 1 tbsp sweet rice flour with 1/4 cup water until thickened)
Instructions
- 1
Take 300 grams of green onions and cut them into approximately 2-inch (or finger-length) pieces. This size ensures they are easy to handle and absorb the kimchi paste well.
⏱️ 5 min - 2
Place the cut green onions in a large bowl. Add 2 tablespoons of salt. Mix the green onions and salt thoroughly by hand, ensuring the salt is evenly distributed. Let them sit for 30 minutes. This process helps to draw out excess moisture from the green onions and tenderize them.
⏱️ 5 min - 3
After 30 minutes, rinse the salted green onions under running water to remove excess salt. Drain them well, shaking off as much water as possible. You can also gently squeeze them to remove more water.
⏱️ 5 min - 4
While the green onions are salting, prepare the kimchi paste. In a blender, combine the peeled garlic cloves, peeled and roughly chopped ginger, small roughly chopped onion, small cored and roughly chopped apple, fish sauce, granulated sugar, gochugaru (Korean chili powder), and the sweet rice flour paste. Blend until a smooth paste is formed. Adjust gochugaru to your spice preference.
⏱️ 10 min - 5
Transfer the rinsed and drained green onions to a large mixing bowl. Pour the prepared kimchi paste over the green onions.
⏱️ 2 min - 6
Using your hands (wearing gloves is recommended to protect your skin from the chili and prevent staining), thoroughly mix the kimchi paste with the green onions. Ensure every piece of green onion is evenly coated with the paste. Gently massage the paste into the green onions.
⏱️ 3 min - 7
The Scallion Kimchi is now ready to enjoy as a fresh side dish or with rice. For a more fermented flavor, you can store it in an airtight container in the refrigerator for a few days.