One of my favorite kimchi in spring days has to be the green onion kimchi. Yes, you can make kimchi with green onions (aka scallions). This green onion kimchi is called Pa-kimchi (파김치) in Korea.
For some reason cabbage kimchi is not as tasty as it should be for me during warm season, mainly because cabbages taste better in cold weather.
I planted some green onion seeds in my backyard in early spring, and before I knew it, I was able to harvest the tender petite green onion which is perfect to make kimchi with.
I would recommend to look for skinny green onions rather than the gigantic thick ones for this recipe. Petite green onions are tender and yield sweeter after taste.
So here it is…. the tutorial! Tada~~
Clean and trim your green onion and place in a baking sheet. Sprinkle 2 tablespoon of anchovy sauce over white part of onions, and toss to coat. Let them sit while you are getting the rest of the ingredients ready.
Mix 1 tablespoon sweet rice flour (mochiko) with some water and let it cook until thicken. This is the rice glue.
In a bowl mix Korean chili flakes, sugar, garlic, ginger, the remaining anchovy sauce, and the rice glue.
Spread the chili paste onto green onion all over with your fingers, turning and tossing.
Take 3-4 green onions and fold, wrap with the green parts to make a bundle and to secure.
Place in a airtight container and let them ferment in a room temperature for 1-2 days, then store in the refrigerator for another 3-4 days before you serve.
A few strips of green onion kimchi is screaming for a bowl of rice…!
Green onions are cheap, available everywhere, and they are good for you. So why not make some into kimchi to impress someone who is a Korean food lover?
But…. I have to tell you that green onion kimchi is quite potent once fermented. As with other onions, too much consumption in one seating can make your breath unpleasant afterward. I thought I better let you know so that you can prepare yourself accordingly in case you are serving this kimchi to your date.
I am so thoughtful, aren’t I? ^ -^
- 3 bundles (about 3/4 lbs) thin green onions, trimmed
- 4 tablespoon anchovy sauce
- 1 tablespoon sweet rice flour
- 2/3 cup water
- 6 tablespoon Korean chili flakes
- 1 teaspoon sugar
- 2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon Korean corn syrup, optional
- Toasted sesame seeds for garnish
- Place green onions on a baking sheet, sprinkle 2 tablespoon of anchovy sauce over white part of green onions. Toss to coat and set a side.
- In a small sauce pan, mix sweet rice flour with water. Cook the mixture until it thickens whisking constantly over medium heat. Set aside to cool down a little.
- In a small mixing bowl, mix chili flakes, sugar, the remaining anchovy sauce, garlic, ginger, and corn syrup if using.
- Spread the chili paste onto green onion all over. Take 3-4 green onions and fold, wrap around with green parts to secure into bundles. Put the bundles into an airtight container and let it ferment in a room temperature for 1- 2 days, then store in the refrigerator for 3-4 days before you eat.
- You an serve the kimchi as a whole piece or cut into 2 -inch slices. Serve as a side dish with rice and main dish.