SCALLION KIMCHI
As our Scallion Kimchi journey draws to a close, remember that our connection through food remains vibrant. Share this recipe, subscribe to my blog, and let's continue to explore the art of flavor together. Every plate we create, every dish we savor, adds a layer to our culinary narrative. Share, subscribe, and let's keep our kitchens alive with creativity.
Print
Servings: 12 people
Calories: 132kcal
Cost: $10
Add to Collection
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
INGREDIENT TIP: Sweet rice flour may be labeled “glutinous rice flour” at your local Asian,
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.
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
Calories: 132kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1154mg | Potassium: 795mg | Fiber: 14g | Sugar: 5g | Vitamin A: 11692IU | Vitamin C: 0.3mg | Calcium: 147mg | Iron: 7mg
© 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.