Scallion Kimchi, also known as Pa Kimchi, is a delightful and versatile addition to Korean cuisine. This particular kimchi is a great recipe to make and store, especially if you have limited kitchen space or refrigerator capacity. A little Scallion Kimchi goes a long way, as its robust flavor can enhance various meals. With its fresh, tangy taste and crisp texture, Scallion Kimchi is a beloved side dish that pairs perfectly with rice, noodles, and other Korean dishes. Savor the delightful combination of scallions and traditional kimchi seasonings as you embark on this culinary adventure. Whether you’re an experienced kimchi maker or trying it for the first time, this recipe offers a delightful and accessible way to enjoy the rich flavors of Korean cuisine.
INGREDIENTS
- 2 pounds scallions, trimmed
- ⅓ cup fish sauce
- 1 cup water
- 2 tablespoons sweet rice flour
- 2 Asian pears, peeled, cored, and puréed
- 4 garlic cloves, puréed
- 1-inch piece fresh ginger, peeled and puréed
- 2 cups gochugaru
- 2 tablespoons toasted sesame seeds
- 1½ tablespoons sugar
- 1 teaspoon rice wine vinegar
PREPARATIONS
- Dry the scallions well with paper towels. In a large mixing bowl, add the scallions, pour the fish sauce over them, and toss to coat well. Let sit at room temperature for 20 to 30 minutes.
- While the scallions are marinating, prepare the sauce. In a small saucepan over medium heat, combine the water and sweet rice flour, stirring gently. Heat until bubbly. Remove from the heat and let cool.
SPECIAL INSTRUCTIONS
- Sweet rice flour may be labeled “glutinous rice flour” at your local Asian, Korean, Chinese, or Indian market.
- Many grocery stores use the names scallions, spring onions, and green onions interchangeably, but when I recommend scallions, I am talking about the young green onions that do not have a white bulb at the root end. The white part of the scallion should be straight-sided, since it is immature and has not yet started to form a bulb.
TIPS
- To achieve a delightful, crisp texture, ensure that the scallions are thoroughly dried before marinating.
- For a milder or spicier kimchi, adjust the amount of gochugaru according to your preference.
- Store the Scallion Kimchi in an airtight glass jar to preserve its flavor and freshness.
Scallion Kimchi, or Pa Kimchi, is a delightful and versatile addition to Korean cuisine. With its tangy flavor and crisp texture, this kimchi is perfect as a side dish or a complement to various Korean dishes. The hands-on time for this recipe is minimal, making it an excellent option for smaller kitchens or limited refrigerator space. The combination of scallions, traditional kimchi seasonings, and a hint of sweetness from Asian pears creates a delightful burst of flavors that will elevate your meals.
As you prepare Scallion Kimchi, take the opportunity to explore the world of Korean cuisine and embrace the rich flavors and culinary traditions it offers. Enjoy the process of marinating and fermenting this delightful kimchi, and store it to savor its taste for up to a month. Whether you’re a kimchi enthusiast or a newcomer to this delightful Korean dish, Scallion Kimchi is sure to become a cherished part of your culinary repertoire. Experiment with the level of spiciness and sweetness to suit your taste preferences, and relish the delightful combination of flavors in every bite.
