Korean Scallion Kimchi (Whole Stalk Anchovy Shrimp Paste)
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Salted shrimp and anchovy fish sauce layer two kinds of seafood savoriness, and glutinous rice paste thickens the seasoning so it clings to the scallions even after they release water.
Read more
Six hours at room temperature plus a day of chilling make it ready for grilled pork belly or bossam, and after three days or more its lactic sourness suits stews and stir-fries.
Ingredients
Instructions
- 1
Rub away soil from the root ends of 700 g scallions, rinse well, and remove any yellowed leaves.
Trim into 8 to 10 cm lengths, then drain gently so the white sections stay intact.
- 2
Sprinkle 2.5 tbsp coarse sea salt mostly over the white root sections and brine for 20 minutes.
Turn once halfway through, then shake off moisture before the scallions become overly limp.
- 3
Mix 6 tbsp gochugaru with 4 tbsp anchovy fish sauce, 1 tbsp salted shrimp, 1.5 tbsp minced garlic, 1 tbsp plum syrup, and 3 tbsp sweet rice paste. Keep the paste thick enough not to run.
- 4
Take a small handful of brined scallions and spread the seasoning thinly from the root ends upward.
Do not squeeze the green tips hard; coat them lightly with the remaining paste.
- 5
Arrange the coated scallions in one direction in a container and press with the palm to remove air pockets.
Cover with a slightly loose lid and ferment at room temperature for 6 hours.
- 6
Move the container to the refrigerator for 1 day so the seasoning penetrates evenly.
When the white sections stay crisp and the seasoning aroma settles, cut into 5 to 6 cm pieces and serve as a side.
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