Spicy Jjokpa Kimchi (Green Onion Kimchi) for Grilled Meat
A clean, pleasantly sharp side dish of scallion kimchi made with anchovy broth instead of glutinous rice paste.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This scallion kimchi uses rich anchovy broth instead of glutinous rice paste to bring out deep savoriness and a bold fish sauce aroma. The secret is to salt the root ends in fish sauce first so they wilt evenly. Enjoy it freshly tossed for a sharp, pungent kick, or let it ferment to pair with grilled meats.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Scallions (jjokpa)1 bunch, 1 kg
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 cups
- Anchovy fish sauce (or sand lance fish sauce) (or sand lance fish sauce)2/3 cup
- Minced garlic1 tbsp
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot))2 tbsp
- Sugar1 tbsp
- Toasted sesame seeds3 tbsp
- Anchovy broth1 cup
- This recipe uses rich brewed anchovy broth instead of glutinous rice paste. If you dislike a strong fish sauce aroma, you can use 1 cup of glutinous rice paste instead.
- Trim the scallions by cutting off the roots and peeling the outer skins. Soak them briefly in water so any sand settles to the bottom, then wash them about three times under running water and drain. The weight after trimming is about 900 g.
Steps
Trim the scallions by cutting off the roots and peeling the outer skins. Soak them briefly in water so any sand settles to the bottom,
then wash them about three times under running water and drain roughly.
The weight of the trimmed scallions is 900 g.
Arrange the scallions neatly in a bowl, pour the fish sauce only over the root ends, and let them pickle for 30 minutes first.
Tilt the bowl so the thick roots salt first, then level the bowl
and let them pickle for about two hours, turning them occasionally so they wilt evenly.
If the scallions are thick and slow to wilt, you can increase the time.
Adjust the pickling time depending on the condition of your scallions.
Mix together all the remaining seasoning ingredients except the fish sauce and toasted sesame seeds.
Tilt the bowl slightly to collect the remaining fish sauce, then add the seasoning paste and toasted sesame seeds and mix well.
Spread the seasoning evenly over the scallions, then arrange them neatly in a kimchi container to finish.
Ppunwife's tips
- It is delicious eaten right away for its sharp, spicy kick, or you can ferment it overnight and store it in the refrigerator to let it settle and soften for a milder texture.
- Scallion kimchi goes wonderfully with grilled pork belly. Try serving it alongside grilled meats.
FAQ
Is it okay not to add glutinous rice paste?
You can add deep savoriness by using rich brewed anchovy broth instead of glutinous rice paste. If you prefer to soften the strong aroma of fish sauce, you can make it with 1 cup of glutinous rice paste.
What is the secret to pickling the scallions?
Tilt the bowl, pour the fish sauce over the thick root ends first, and pickle for 30 minutes. After that, set the bowl level and turn them occasionally to let them wilt evenly for about 2 hours.
Can I use a different fish sauce instead of anchovy fish sauce?
You can use sand lance fish sauce instead of anchovy fish sauce.
Can I eat it right after making it?
You can enjoy it right after tossing for a sharp, pungent bite, or let it ferment at room temperature overnight and refrigerate it for a softer texture.
