Korean Green Onion Kimchi
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Daepa kimchi is made by cutting large green onions into six- to seven-centimeter lengths and coating them in a paste of gochugaru, anchovy fish sauce, soy sauce, plum extract, and glutinous rice paste.
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The rice paste acts as a binding agent that keeps the seasoning adhered to the onion surfaces through the entire fermentation period rather than pooling at the bottom of the container. Handling the stalks carefully so they do not bend or split is important for keeping each piece intact, and splitting the thicker white portions lengthwise down the center gives the paste more exposed surface area to penetrate. Eight hours of room-temperature fermentation followed by two days in the refrigerator brings the kimchi to its best point, when the sharp bite of the green onion and the deep fermented umami of the fish sauce have worked fully into each stalk. Daepa kimchi is a natural pairing with grilled pork belly or boiled pork, and it also makes a practical use for green onions before they go past their prime.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Control
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.
- 4Season
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.
- 5Season
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.
- 6Season
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Glutinous rice paste fixes the seasoning for daepa green onion kimchi across each long stalk.
- Finish cue
- Coat the cut faces of the white stalks first, then spread paste thinly over any bare spots so the stalks stay intact.
- Avoid this
- Avoid pressing hard with the knife or bending the stalks, because cracked pieces lose their neat shape and coat less evenly.
- Storage and reheating
- Eight hours of room-temperature fermentation followed by two days in the refrigerator brings the kimchi to its best point, when the sharp bite of the green onion and the deep fermented umami of the fish sauce have worked fully into each stalk.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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