Jjokpa Kimchi (Green Onion Kimchi) with Dried Pollack
A special kimchi side dish of chewy dried shredded yellow pollack and pungent scallions tossed in an anchovy broth seasoning.
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 kimchi combines pungent scallions with chewy dried shredded yellow pollack for deep umami flavor. Because the pollack absorbs moisture from the seasoning, using plenty of anchovy broth to keep the texture moist is key. It makes a satisfying spring side dish that revives your appetite, delicious enjoyed right away or after fermenting for a day or two.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Scallions (jjokpa)1 kg (after cleaning)
- Dried shredded yellow pollack (hwangtae-chae)100 g
- Anchovy broth2 cups
Seasoning
- Gochugaru (Korean chili flakes)2 cups
- Sand lance fish sauce (or dried anchovies)2/3 cup
- Minced garlic2 tbsp
- Corn syrup (mulyeot) (or rice syrup (jocheong), oligosaccharide syrup (oligodang), green plum syrup (maesil-cheong))3 tbsp
- Sugar1 tbsp
- Toasted sesame seeds3 tbsp
- Rinse the dried shredded yellow pollack quickly under running water and squeeze out the moisture tightly; if it is very hard, soak it briefly in anchovy broth, but do not soak it for long if you want the best texture.
- If using rice syrup for sweetness, its mild flavor means you will need to add at least 4 tbsp.
Steps
Prepare the ingredients
I cleaned, washed, and drained the scallions. After trimming like this, they weigh 1kg.
I tore 100g of dried shredded yellow pollack into bite-sized strips.
Prepare the pollack
Rinse the dried shredded yellow pollack quickly under running water and squeeze out the moisture tightly.
If it is very hard, soak it briefly in 2 cups of anchovy broth; it will soften further as it is tossed in the seasoning later, so do not soak it long for the best taste.
Once the dried shredded yellow pollack is moderately softened, squeeze out the moisture tightly; do not discard the soaking broth, as we will use it in the seasoning.
Salt the scallions
Cut the scallions into about 4 sections, place just the root end pieces (up to the first 2 sections) into a bowl first, add 1/2 cup of fish sauce, and let salt for 30 minutes.
Add all the remaining parts of the scallions along with the rest of the fish sauce and mix.
We will season right away without salting them further.
Make the seasoning
Tilt the bowl so the fish sauce gathers to one side...
Add the remaining seasoning ingredients except the fish sauce, along with the 2 cups of broth used to soak the pollack, and mix well to let the flavors blend and allow the gochugaru to hydrate so its color becomes vibrant.
I used rice syrup for the sweetness in my seasoning. The recipe calls for 3 tbsp of corn syrup, but because rice syrup has a subtle sweetness, you should add at least 4 tbsp.
Toss together
Add all the dried shredded yellow pollack and toss gently.
Since the pollack absorbs moisture, adjust the consistency with broth, taste, and add more sweetness to suit your preference.
Finish
The pollack scallion kimchi is done.
Because the dried pollack absorbs seasoning like a sponge, it is best to keep the seasoning from getting too salty and add broth so it stays moist.
Fermenting it for a day or two deepens the flavor, but it is delicious eaten right after making it, too.
What goes best with the day you make green onion kimchi? Boiling up some Chapagetti, of course.
Ppunwife's tips
- Because the dried pollack absorbs seasoning like a sponge, it is best to keep the seasoning from getting too salty and add broth so it stays moist.
- Fermenting it for a day or two deepens the flavor, but it is delicious eaten right after making it, too.
FAQ
How long should the dried shredded yellow pollack soak in the broth?
It softens gradually as it is tossed with the seasoning later, so it is best for the texture to moisten it only briefly and remove it rather than soaking it too long.
Can I use rice syrup instead of corn syrup?
Yes, you can substitute it for sweetness. However, rice syrup has a milder sweetness than corn syrup, so we recommend adding at least 4 tbsp rather than the standard 3 tbsp of corn syrup.
Do I salt the green leafy ends along with the scallions?
Place just the root ends in the fish sauce first to salt for about 30 minutes, then add the leafy ends right before tossing and mix lightly.
Is it okay to eat right after making it?
You can enjoy it right after tossing, and letting it ferment for a day or two will deepen the flavor even further.
