Jeolla-style Green Onion Kimchi
Quick answer
Deep-flavored green onion kimchi with rich fish sauce and spicy seasoning.
- Whole scallions brined in anchovy sauce develop a rich, spicy depth in Jeolla-pa-kimchi.
- White parts of scallion pre-brined with fermented anchovy for 20 minutes without crushing
Key ingredients
Core cooking flow
- 1 Trim 500 g scallions, sprinkle 0.5 cup fermented anchovy sauce on the white...
- 2 Mix 0.5 cup sweet rice paste with 1 cup chili flakes, 2 tbsp salted shrimp...
- 3 Pour off the fish sauce that was used to brine the scallions and stir it int...
Deep-flavored green onion kimchi with rich fish sauce and spicy seasoning.
What Makes This Special
- Whole scallions brined in anchovy sauce develop a rich, spicy depth in Jeolla-pa-kimchi.
- White parts of scallion pre-brined with fermented anchovy for 20 minutes without crushing
- Rolling and stacking tightly in the container reduces air contact for even fermentation
- Pear juice adds sweetness and simultaneously feeds lactic acid bacteria during ferment
Instructions
- 1
Trim 500 g scallions, sprinkle 0.5 cup fermented anchovy sauce on the white parts, and brine for 20 minutes to let them absorb.
- 2
Mix 0.5 cup sweet rice paste with 1 cup chili flakes, 2 tbsp salted shrimp, 2 tbsp minced garlic, 1 tbsp ginger syrup, and 3 tbsp pear juice.
- 3
Pour off the fish sauce that was used to brine the scallions and stir it into the seasoning paste for extra umami.
- 4
Apply seasoning thoroughly to the white root ends first, then lightly coat the softer green leaves.
- 5
Bundle 3 to 4 scallions and roll them up, then stack them neatly in the container without overlapping.
- 6
Ferment at room temperature for one day, then refrigerate; the seasoning penetrates best from day 2 onward.
Tips
Nutrition (per serving)
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