Korean Green Onion Kimchi
Daepa kimchi is made by cutting large green onions into six- to seven-centimeter lengths and gently coating them in a paste of gochugaru, anchovy fish sauce, soy sauce, plum extract, and glutinous rice paste. The rice paste acts as a binder that keeps the seasoning clinging to the onion surfaces throughout fermentation instead of sliding off. Handling the stalks carefully so they stay intact is important for presentation, and splitting thicker white portions lengthwise gives the paste more surface area to penetrate. Eight hours of room-temperature fermentation followed by two days of refrigeration brings the kimchi to its peak, where the sharp allium bite of the green onion meets the deep fermented umami of the fish sauce.
Adjust Servings
Instructions
- 1
Cut green onions into 6-7 cm lengths, soak in cold water for 5 minutes, then drain well.
- 2
Warm glutinous rice paste over low heat for 2-3 minutes until thickened, then cool.
- 3
Combine chili flakes, fish sauce, soy sauce, garlic, ginger, plum syrup, and rice paste for the seasoning.
- 4
Add green onions and coat gently so the stalks stay intact.
- 5
Layer into an airtight container and spread remaining paste evenly on top.
- 6
Ferment 8 hours at room temperature, then refrigerate for 2 days for full umami.
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