Jeolla-style Green Onion Kimchi
Quick answer
- Active time
- 50 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Instead of salt, this Jeolla version seasons the scallions with thick fermented anchovy sauce, myeolchi jinjeot, which gives them a funky, deep saltiness.
Read more
The sauce goes only on the white stalks at first, since they are thick and need a head start, and whatever drains off is stirred back into the chili paste rather than thrown away. Pear juice sweetens the paste in place of sugar for a cleaner finish. The green tops get only a light swipe of seasoning, because squeezing them makes the kimchi taste grassy.
Ingredients
Instructions
- 1
Trim only the wilted leaves and root tips from 500 g green onions, then rinse away any soil and drain well.
If the white bases are thick, gently separate them so the sauce can reach inside.
- 2
Sprinkle 0.5 cup strong anchovy sauce evenly over the white parts and let them season for 20 minutes.
Turn the green onions once halfway through so the salty flavor is distributed without crushing the leaves.
- 3
Stir 1 cup chili flakes into 0.5 cup glutinous rice paste first, letting the flakes hydrate and darken slightly.
Add 2 tbsp fermented shrimp, 2 tbsp minced garlic, 1 tbsp ginger syrup, and 3 tbsp pear juice, then mix smooth.
- 4
After salting, pour the remaining anchovy sauce from the green onions into the seasoning paste a little at a time.
Keep the paste thick enough to cling to the onions, since a watery paste slides off during packing.
- 5
Spread the seasoning by hand from the white bases first, where the texture is firmer and needs more paste.
Pull a light coating along the green leaves, avoiding hard squeezing so they do not bruise or taste grassy.
- 6
Roll 3 to 4 green onions into each bundle and pack them into a container, pressing just enough to remove large air gaps.
Spread any remaining seasoning on top, ferment at room temperature for one day, then refrigerate and serve from day two.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Scallion Kimchi (Whole Stalk Anchovy Shrimp Paste)
Green Onions, Fermented Shrimp
Korean Bok Choy Kimchi (Gochugaru Fermented Quick)
Green Onions, Fermented Shrimp
Korean Coastal Hogfennel Kimchi
Green Onions, Glutinous Rice Paste