Green Onion Kimchi. It's one of my Top-3 favorite Kimchi. This particular Kimchi is very popular during the spring - it's when green onions are in season. Today, I will show you a (very) simple recipe to try at home.
When I think of Green Onion Kimchi, I always think of late-night Shin Ramen. It's from childhood memories.
When I was in junior high, I would love to cook up Neoguri Ramen after doing some late-night studying.
My mom would smell that ramen flavor from her room and come down to the kitchen. As she came down the stairs, she would alway tell me to stop eating ramen - as it isn't healthy. But once in the kitchen, she would pull out a small tupperware filled with green onion Kimchi from the refrigerator. Then instinctively tear it into smaller strips and place them into my bowl. It was her way of showing motherly love - that's just how Korean mom's do!
As I mentioned, our Green Onion recipe today is very simple. We will only use 5 essential ingredients for the wet rub. However, the taste is authentic and quite addictive! It's the right balance of spicy, salty and umami. Complements the mild, sweet taste of the green onions.
Make sure to pair this kimchi with a bowl of hot rice, and a few other savory banchans. It's too spicy to eat on its own!
Bon Appetit ya'll 🤤
Green Onion Kimchi | Pa Kimchi
- Green Onion or scallions - 400 grams (2 large fistfuls)
- Gochugaru Korean red chili flakes - ½ cup
- Sugar - 1.5 Tablespoons
- Fish sauce or Korean anchovy sauce - 7 Tablespoons
- Water - ¼ cup
- Minced garlic - 1.5 Tablespoons
- Sesames seeds optional - few shakes
- Give the greens onions a thorough rinse. Cut the roots off. Then use a small knife and scrape it against the white portion of the stalk. Peel off the outer layer. And repeat these steps for all of the stalks. Give a final rinse. Place in a strainer and let them drip-off excess water.
- If you see any white stalks that are large, split those in half (refer to video).
- Take out a mixing bowl. Thoroughly mix gochugaru, sugar, fish Sauce, water and minced garlic together.
- Put on a pair of plastic gloves. Then dip a few fingers into the kimchi rub. Rub the paste over each green onion. Make sure to get the white part well coated. Repeat for all of the green onions. (Note: You don't have to coat one-by-one. Grab a bundle and spread over multiple at a time).
- Place coated green onions into a Tupperware. Chill in refrigerator. Once it is cold, cut and sprinkle a few shakes of sesame seeds. Serve alongside a bowl of hot rice. Bon Appetit!
- The taste and color of the green onion will change as it slowly ferments in the refrigerator - it is still edible!
- Keep stored in the refrigerator - taste best when eaten within 1 month.
- See video below for more details
A bit fishy but I used a cheaper brand of fishsauce, because it was still open haha.
I was hoping for a fishsauce substituut because I will have guest who cannot eat fish
Mary Antczak says
I have large, over-wintered scallions. Can I use this for green onion kimchi?