Green Onion Kimchi (Pakimchi)
Green Onion Kimchi or Pakimchi is one of the quickest kimchi to make. No brining, shorter fermentation time, but gives the same spicy, sour freshness a kimchi brings to any meal time!
Servings: 8 servings
Equipment
- Blender
- Flat Baking Sheet
- Rectangular Kimchi Container
Ingredients
- 800 grams Scallions
- 1 1/2 cup Gochugaru or Korean Red Pepper Flakes
- 100 grams Onion
- 100 grams Radish
- 100 grams Korean Pear
- 1/2 tbsp Ginger
- 1/2 cup Fish Sauce
- 2 tbsp Soy Sauce
- 1/3 cup Corn Syrup
- 3 tbsp Plum Syrup
- 3 tbsp Sugar
- 2 tbsp Sesame Seeds
- 2 cups Water
- 1/2 cup Rice Flour
Instructions
- Clean the scallions by washing them thoroughly, removing any dirt, and cutting off the root and any wilting leaves.
- After washing, set them aside to drain. No need to completely dry but at least remove excess water.
- Prepare the aromatics by blending together onion, radish, pear, and ginger. Set aside.
- Prepare rice flour mixture by boiling water and rice flour together until it thickens. Once thick, allow it to cool before adding to the kimchi sauce.
- Combine pepper powder, blended aromatics, fish sauce, soy sauce, corn syrup, sugar, plum syrup, sesame seeds, and rice flour mixture.
- Mix the sauce thoroughly and give it a taste. It should be a little salty because it will even out later on once mixed with the scallions.
- Lay the scallions on a flat baking sheet and spread the kimchi sauce through every stalk. Use your hands to get the sauce through every crease until everything is fully covered.
- Place the green onions in a long rectangular container, laying them on top of each other carefully.
- Ferment the green onion kimchi for a day at room temperature if you want it a bit sour, otherwise, fermenting it in the fridge for a day is okay too. This will last for 2-3 weeks and the flavor should continue to develop in that span of time.