Green Onion Kimchi: Step-By-Step Recipe
Spring Green Onion Kimchi is also known as Pa-Kimchi. It's a staple side dish in Korea that's easy to prepare, nutritious and extremely delicious. Serve with a bowl of soup, noodles, rice or any Korean main dish!
Ingredients
- 1 lb Spring green onions
- 1 tbsp Glutinous rice flour
- ½ cup of Water or fish stock
- ½ cup Korean red chilli flakes
- 2 tbsp Granulated sugar
- 5 cloves of Garlic minced
- 4 tbsp Korean shrimp sauce or fish sauce
Instructions
- Start by cleaning the green onions in a few changes of cold water. After washing, allow the excess water to drain before placing them in a large bowl.
- Next, prepare the glutinous paste by combining the glutinous rice flour. Also water in a small saucepan. Cook the mixture over medium heat while stirring until it becomes a thick paste. Remove from heat and let it cool completely.
- In a separate mixing bowl, combine all the ingredients. Like the red chilli flakes, sugar, shrimp sauce (or fish sauce), and the cooled glutinous paste. Mix everything well to create a sauce mixture.
- Add the sauce mixture to the bowl of green onions and toss until everything is well combined.
- Transfer the mixture to a suitable container or glass jar. Press down on the kimchi to pack it well and prevent air from getting inside. Secure the lid on the container.
- You can consume the Green Onion Kimchi immediately. Or let it ferment on the countertop for a few days to enhance the flavour. Serve and enjoy!
Notes
- Choose fresh and firm green onions that are free from blemishes or wilted leaves.
- Use food-safe gloves when mixing the kimchi paste. And green onions to protect your hands from the spicy chilli flakes. And other ingredients that may irritate your skin.
- Allow the glutinous rice flour mixture to cool completely. Before mixing it with the chilli flakes and other ingredients. This will prevent the heat from altering the flavours and texture of the kimchi.
- Ensure that the green onions are well coated with the sauce mixture. By tossing them until everything combines.
- Press down on the kimchi. When transferring it to the container. Do it to remove any air pockets and ensure that it's well-packed. This will help to prevent spoilage and improve the fermentation process.
- Store the kimchi in a cool, dark place for optimal fermentation. The ideal temperature is between 60-70°F.
- Check the kimchi daily during the fermentation process. And taste it to determine the desired level of sourness.
- Once the kimchi ferments to your liking, transfer it to the refrigerator. Do it to slow down the fermentation process and enjoy it as a delicious side dish with your favourite meals.