Kimchi made with green onion is one of the popular kind during the spring season in Korea. Green onion, aka spring onion, is abundant anywhere and they are very inexpensive to make kimchi with. I found a large bunch of beautiful spring green onion at the store and I knew I had to make kimchi. I had some dried pollock fish so I added to the kimchi. Therefore here comes “green onion pollock kimchi” !!!
Look for spring green onion that are not so thick. Spring onion should be tender and has mild onion taste. If you find a bunch that are not cleaned, all you need to do is to remove the dirt layer at the root part and cut it off. It doesn’t take that long to clean them.
For the pollock, you can find dried and shredded pollock in the package at most Korean groceries. They can be a little costly but addition of pollock brings really nice flavor to the kimchi. If you can’t find them, or don’t want any seafood flavor in the kimchi, you can omit and add more green onion to the recipe.
You will need to wilt the green onions a little but by tossing with small amount of fish sauce. I have posted green onion kimchi before and you will find a lightly different recipes for this delicious kimchi. I sliced the green onion this time. It is easier to eat that way.
Making kimchi seasoning paste is not that difficult. You will need to make rice glue. The starch in the glue will help the paste to adhere to the green onion and helps fermentation. You will find the step by step instruction on the green onion kimchi posting.
All you need to do is to combine green onion, dried pollock, seasoning paste, and some black sesame seeds; and toss.
Put the kimchi in a plastic bag inside an airtight container. Let it sit in the room temperature for a couple of days and store in the fridge afterward. Your green onion pollock kimchi should be ready to eat after a few days.
You will enjoy the pungent flavor from the green onion and pollock after they got fermented. This green onion pollock kimchi will accompany many Korean dishes you serve beautifully. So don’t miss out to turn green onion into kimchi when you see a bunch of beautiful spring green onion. Hope you like this kimchi as much as I do.
- 1-1/2 lb spring green onion
- 1/4 lb dried shredded pollock
- 1 cup anchovy stock*
- 1 tablespoon sweet rice flour
- 1/2 cup Korean chili flakes
- 1/2 sweet apple, peeled, seeded, diced
- 1-inch ginger, peeled, diced
- 2 teaspoons sugar
- 4 tablespoons Korean anchovy sauce
- 2 tablespoons black sesame seeds, optional
- Slice green onion to 2" pieces and put them in a large mixing bowl. Sprinkle 1 table spoon of anchovy sauce and toss. Let it sit for 10 minutes.
- Meanwhile, water and sweet rice flour in a small pot and place the pot over medium high heat. Cook the mixture until thickens, about, 2-3 minutes, as whisking continuously. Remove from the heat and set aside to cook.
- In a blender, puree together apple, ginger, and the rest of fish sauce until smooth.
- Combine the rice glue, apple ginger puree with Korean chili flakes in a bowl and add sugar; mix well to make the seasoning paste.
- Add the seasoning paste to the green onion in a large bowl, add in the dried pollock, and black sesame seeds; toss to incorporate all.
- Line an airtight glass container with a large plastic bag. Put the kimchi inside the plastic bag and tie to seal. Close the lid and let it sit in the room temperature for 2 days, then store in the fridge for another 3-4 days. Serve the kimchi with any korean meal.
* To make anchovy stock, simmer 5-6 large dried anchovies in 2 cups of water for 10 minutes. discard the anchovies and reserve the stock.