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green onion kimchi is made with dried pollock fish

Green Onion Kimchi with Dried Pollock Fish

Holly Ford
This traditional Korean green onion kimchi recipe is made with dried pollock fish. It adds a robust flavor to the kimchi. This gluten-free kimchi takes less than 25 minutes to make from scratch.
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Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Cuisine Korean
Servings 24



  • 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.
Keyword dried pollock, green onion, green onion kimchi, Korean scallion pancakes, pollock fish, scallion
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