I’m thrilled to share my recipe for a zesty Korean side dish that transports me back to childhood – scallion kimchi. As someone who develops recipes daily at Food and Meal, I often find inspiration from my Korean heritage. This quick kimchi made with fresh green onions takes me on a nostalgia trip every time I mix up a batch.
When I was young, my grandmother and I would wander her garden together, snipping armfuls of slender green onion stalks. I loved helping her rinse them clean before chopping them into short segments. She would guide my small hands as we massaged the spicy red pepper paste into the chopped scallions. I vividly remember the way the sharp, sweet aroma would fill the whole kitchen. We would chat, laugh, and sing Korean folk songs as we layered the bright red kimchi paste and green onions into jars.[2]
As an adult, I was craving those nostalgic flavors and special bonding times with my grandma. So I decided to recreate her signature scallion kimchi recipe on my own. It requires only a few simple ingredients that meld together beautifully – spicy gochugaru flakes, sweet rice syrup, tangy fish sauce, minced garlic, and the fresh, aromatic green onions. After just 30 minutes of easy prep work, the reward is a jar of addicting umami flavor bursting with crispy texture.
I enjoy scallion kimchi as a quick pickled topping for any meal, though it also makes fantastic bibimbap or sandwiches. The sharp, garlicky heat paired with the sweet onion crunch is simply divine. I hope you’ll give this recipe a try soon – it’s a pleasant trip down memory lane for me every time. Let me know if you have any other Korean food requests!
Scallion Kimchi Recipe
SCALLION KIMCHI
Equipment
Ingredients
- 2 pounds scallions, trimmed
- 1/3 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
- 1 1/2 tablespoons sugar
- 1 teaspoon rice wine vinegar
Instructions
- 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.
- While the flour mixture is cooling, make a seasoning paste. In a large mixing bowl, mix together the puréed pears, garlic, and ginger. Add the gochugaru, sesame seeds, sugar, and vinegar and mix well.
- When the flour mixture has cooled, mix it thoroughly into the bowl with the seasoning paste. Pour the seasoning mixture over the scallions and fish sauce. Mix gently and thoroughly.
- Place the scallions into an airtight glass jar, arranging them neatly. Pour the remaining sauce over the top. Screw on the lid loosely and let sit at room temperature for 1 day and up to 2 days.
- Store in the refrigerator for up to 1 month.
Video
Notes
Korean, Chinese, or Indian market.
INGREDIENT TIP: 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.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
Making tasty kimchi does involve some patience, but have no fear – I’ll guide you through the process. Here are my best pieces of advice for ensuring your scallion kimchi ferments properly and turns out full of flavor:
- Take your time prepping the scallions. Rinse each stalk thoroughly and trim off any wilted ends. Then slice them into 2-inch pieces on the bias for the best texture.
- Massage the spicy paste into the scallions gently but firmly. Really work it into every surface area of each piece – don’t be dainty! This allows maximum flavor infusion.
- Pack the seasoned scallions tightly into your jar, eliminating air pockets. Then weigh down the kimchi with a small bowl to keep everything submerged under the liquid brine as it ferments.
- Allow the kimchi to ferment at cool room temperature for at least 5 days before sampling. Trust me, exercising patience here pays off in the end!
Serving Suggestions
Frequently Asked Questions of Scallion Kimchi
- How long does Scallion Kimchi last? How do I store it? Stored in the refrigerator, Scallion Kimchi can remain delicious for several weeks. Seal the container tightly to prevent air exposure.
- Can I adjust the spiciness level of the kimchi? Absolutely! Feel free to customize the spice level by adding more or less red pepper flakes.
- Can I use Scallion Kimchi in cooking? Yes! Incorporate it into various dishes like stir-fries, noodle bowls, and sandwiches for an exciting flavor boost.
- Can I combine Scallion Kimchi with other kimchi varieties? Certainly! Mixing Scallion Kimchi with other types of kimchi adds a creative twist to your culinary creations.
- How should I store leftovers? Store remaining Scallion Kimchi in an airtight container in the refrigerator to maintain its freshness and flavors.
- What to eat with Scallion Kimchi? Scallion Kimchi pairs wonderfully with a variety of dishes. Enjoy it as a side dish with rice, incorporate it into noodle bowls, or use it to add a zesty kick to sandwiches and wraps.
- How do you cut scallions for kimchi? To cut scallions for kimchi, trim off the root ends and any wilted green parts. Slice the scallions into bite-sized pieces, ensuring uniformity for even distribution in the kimchi.
- What is a substitute for spring onions in kimchi? If spring onions are unavailable, you can use regular green onions or chives as substitutes in kimchi. They impart a similar mild onion flavor to the dish.
- What is Korean green onion? Korean green onions, also known as daepa, are larger and thicker than regular green onions. They have a milder flavor and are commonly used in Korean cuisine, including kimchi, for their unique taste and texture.
Conclusion
I hope you’ve enjoyed this Scallion Kimchi recipe as much as I’ve enjoyed sharing it with you. As I mentioned at the start, I work at Food and Meal where we develop recipes daily. However, this one comes straight from my family traditions and connection to my Korean background.
I’m so happy to pass along my quick homemade version of this bright, tangy kimchi for you to make and enjoy at home. It’s a simple probiotic-packed side dish that can easily be prepped in under 30 minutes. Feel free to adjust ingredients like gochugaru spice level and fermentation time to suit your personal tastes.
If you give this scallion kimchi a try, I’d absolutely love to hear your feedback over on the Food and Meal website or social media channels! Please tag @foodandmeal and let the community know how it turned out. Also let me know if you have any other Korean recipe requests—sharing these dishes from my heritage motivates me to develop more recipes to share on the blog.
Food is so much more than sustenance to me – it represents culture, tradition, family, and love. I hope making this kimchi helps you feel more connected to the Korean culture, even if just for a brief moment. The hands-on process of massaging the spicy paste into the veggie stalks is extremely rewarding.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.