Jeolla-style Green Onion Kimchi
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Jeolla-style Green Onion Kimchi is a traditional Korean side dish featuring intense umami and deep seasoning.
Read more
This recipe combines scallions, chili flakes, fermented shrimp, and glutinous rice paste. Half a cup of strong fermented anchovy sauce pre-brines the white bases of the scallions for twenty minutes. This process seasons the white parts without crushing the plant cells. The seasoning paste is sweetened with pear juice instead of sugar, feeding lactic acid bacteria during fermentation. When applying the thick paste, start from the firm white bases and gently coat the green leaves to prevent a grassy taste. Tightly rolling the green onions into bundles reduces air exposure for even fermentation. After fermenting at room temperature for one day, refrigerate the kimchi and serve from the second day.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Prep
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.
- 4Season
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Whole scallions brined in anchovy sauce develop a rich, spicy depth in Jeolla-pa-kimchi.
- Finish cue
- Roll 3 to 4 green onions into each bundle and pack them into a container, pressing just enough to remove large air gaps.
- Avoid this
- Pull a light coating along the green leaves, avoiding hard squeezing so they do not bruise or taste grassy.
- Substitution
- The seasoning paste is sweetened with pear juice instead of sugar, feeding lactic acid bacteria during fermentation.
- Storage and reheating
- After fermenting at room temperature for one day, refrigerate the kimchi and serve from the second day.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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