Cut Green Onion Kimchi (Daepa Kimchi)

Name: Cut Green Onion Kimchi (Daepa Kimchi)
Prep time: 25 min
Cook time: 5 min
Yield: 4 servings
Cuisine: Korean
Ingredients: large green onions 500 g; Korean chili flakes 5 tbsp; anchovy fish sauce 3 tbsp; soy sauce 1 tbsp; minced garlic 1.5 tbsp; minced ginger 0.5 tsp; glutinous rice paste 4 tbsp; plum extract syrup 1 tbsp; sesame seeds 1 tbsp

Quick answer

Active time: 30 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Long 6 to 7 cm lengths of green onion get a coat of gochugaru (Korean chili flakes) and anchovy fish sauce, and every bite carries the onion's sharpness together with salty, fermented depth.

Glutinous rice paste holds that seasoning on the smooth onion surface. Without it, the paste would slide to the bottom of the container as the kimchi ripens. It goes beside pork belly or boiled pork, or folded into a lettuce wrap, and it is a good way to use up a bundle of older green onions.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 500 g large green onions well to remove grit, trim the root ends, and cut them into 6 to 7 cm lengths.

Soak in cold water for 5 minutes to soften the sharp bite, then drain until no surface water remains.
2

Split any thick white stalks lengthwise so the seasoning has more surface to enter.

Avoid pressing hard with the knife or bending the stalks, because cracked pieces lose their neat shape and coat less evenly.
3

Put 4 tbsp glutinous rice paste in a small pan and stir over low heat for 2 to 3 minutes.

When it thickens enough for a spoon mark to briefly remain, remove it from the heat and cool completely.
4

In a bowl, mix 5 tbsp gochugaru, 3 tbsp anchovy fish sauce, 1 tbsp soy sauce, 1.5 tbsp minced garlic, 0.5 tsp minced ginger, 1 tbsp plum extract syrup, and the cooled rice paste. Stir until the paste looks even and glossy.
5

Add the green onions to the seasoning bowl and turn them slowly from bottom to top.

Coat the cut faces of the white stalks first, then spread paste thinly over any bare spots so the stalks stay intact.
6

Stack the seasoned onions neatly in an airtight container, then spread the remaining paste and 1 tbsp sesame seeds evenly over the top. Ferment at room temperature for 8 hours, refrigerate, flip the container once on the first day, and age for 2 days.