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You are here: Home > Archives > Green Onion Pollock Kimchi

Green Onion Pollock Kimchi

May 25, 2017 (last updated January 12, 2021)

3 Comments

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Green Onion Pollock Kimchi

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” !!!

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.

Green Onion Pollock Kimchi

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.

Green Onion Pollock Kimchi

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.

Green Onion Pollock Kimchi

All you need to do is to combine green onion, dried pollock, seasoning paste, and some black sesame seeds; and toss.

Green Onion Pollock Kimchi

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.

Green Onion Pollock Kimchi

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.

~ Holly

Green Onion Pollock Kimchi

Green Onion Pollock Kimchi

Holly Ford
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Ingredients
  

  • 1-1/2 lb spring green onion
  • 1/4 lb dried shredded pollock
  • 1 cup anchovy stock*
  • 1 tablespoon sweet rice flour (chapssal-garu)
  • 1/2 cup Korean chili flakes (gochugaru)
  • 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

Instructions
 

  • 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.

Notes

* 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.
Tried this recipe?Let us know how it was!

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Filed Under: Archives, Kimchi, Korean Recipes, Recipes Tagged With: Dried Pollock, Green Onion

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Comments

  1. kitchenriffs says

    May 25, 2017 at 4:41 pm

    Green onions aren’t used enough — they’re such a nice veggie. Love the idea of using them in kimchi! New idea to me, and a really good one. Thanks!

    Reply
  2. Cats 2 says

    July 31, 2017 at 12:48 am

    what is this dish called in Korean ?

    Reply
    • Holly says

      August 1, 2017 at 8:45 pm

      Hwangtae Pa Kimchi (황태파김치)

      Reply

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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