Fall Jjokpa Kimchi (Green Onion Kimchi) with Rich Broth

Ingredients

• It is easier to trim off all the root ends with a knife at once before peeling; remove any messy outer skins one by one, pinch off soft or yellowed stems, and trim withered tips.
• Even if you do not have scallions, making this with young green onions is tender and delicious.

Steps

1. Prepare the ingredients

   

   For green onion kimchi or garlic chive kimchi that I eat fresh without fermenting, I use broth instead of glutinous rice paste.

   I add plenty of dried seafood, onion, and large green onion from around the house and simmer gently for a long time, using a rich broth just like making broth for the winter kimchi-making season.

2. Trim the scallions

   

   

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   Usually 1 bundle of scallions is 1 kg. The scallions I bought at the market happened to be 1.5 kg.

   If you check the weight carefully when making this, your seasoning will not run short or leave leftovers, and the seasoning will be just right.

   It is easier to cut off the root ends all at once with a knife and peel them.

   

   Peel off messy skins one by one, pinch off soft or yellowed stems, and trim withered tips.

3. Wash the scallions

   

   

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   Because the scallions had a lot of dirt on them, soak them in water so dry dirt and debris fall away, then rinse them under running water.

   Drain them well in a colander.

4. Salt the scallions

   

   

   

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   Cut them to make them easy to pick up and eat before salting.

   Cut the scallions into lengths of 4 to 5 cm, and salt only the firm white root sections first.

   Pour in 1/2 cup of sand lance fish sauce, mix evenly, and let salt for 30 minutes.

   

   

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   Once the root ends are somewhat salted, add all of the remaining green parts, pour in 1/2 cup of sand lance fish sauce, and mix evenly.

   We will season right away without letting them sit to salt.

5. Add seasoning

   

   

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   Sprinkle 1+1/2 cups of anchovy broth, 2 cups of gochugaru, 3 tbsp of corn syrup (= green plum syrup), 1 tbsp of sugar, 2 tbsp of minced garlic, and 2 tbsp of toasted sesame seeds evenly.

   Toss lightly by lifting and shaking rather than kneading to mix evenly.

   If you mix the seasoning paste in advance, it clumps up and is hard to spread evenly, and handling the scallions too much can bruise them, so doing it this way works best.

   You can easily make chopped garlic chive kimchi the same way.

   Once seasoned and slightly wilted, transfer to a container and place straight in the refrigerator to enjoy.

6. Complete

   

   Making kimchi with glutinous rice paste gives a soft, mild seasoning flavor.

   Making it with broth gives a rich, savory depth.

   Try making this fall green onion kimchi to suit your own or your family's taste and revive your appetite.

Ppunwife's tips

• It is easier to cut off the root ends all at once with a knife and peel them.
• If you mix the seasoning paste in advance, it clumps up and is hard to spread evenly, and handling the scallions too much can bruise them, so doing it this way works best.

FAQ

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