Daepa Kimchi (Green Onion Kimchi) Sweetened with Honey
A fresh geotjeori-style large green onion kimchi lightly salted with fish sauce and honey.
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 is a super simple kimchi where large green onions are salted in fish sauce and honey for 10 minutes to gently mellow their pungent bite. Tossed quickly with just gochugaru and toasted sesame seeds without any fussy porridge paste, it pairs wonderfully with meat dishes or as an everyday side dish for rice.
- Servings
- about 3–4 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Large green onion (daepa)300 g
Seasoning
- Sand lance fish sauce (or dried anchovies)5 tbsp
- Honey2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Toasted sesame seeds1 tbsp
- I had a lot of white stems of large green onions left over, so I used them. They weigh 300g. If you use the entire large green onion including the green tops, about 3 stalks should do.
Steps
Prepare the ingredients
I had a lot of white stems of large green onions left over, so I used them. They weigh 300g.
If you use the entire large green onion including the green tops, about 3 stalks should do.
Slice the large green onions
Split the large green onions lengthwise into 4, then cut them into bite-sized lengths.
Place them into a mixing bowl.
Salt and tenderize
Add 5 tbsp sand lance fish sauce and 2 tbsp honey, mix well, and let salt for 10 minutes.
Adding honey is said to neutralize the pungency.
Do not pour in all of the fish sauce and honey at once; reserve a little bit and adjust the taste at the end after the final seasoning, and it will not fail.
After 10 minutes, they will be wilted softly.
Toss with seasonings
Add 2 tbsp gochugaru (Korean chili flakes) and toss so the color is evenly coated.
Chef Kim Yong-bin's recipe also added 1 tbsp green plum syrup here, but I omitted it to suit my taste.
At the end, add about 1 tbsp toasted sesame seeds and mix to finish.
Finish
The daepa kimchi is done.
It is so much simpler and easier than pa kimchi made with scallions.
The honey's sweet taste tames the sharp pungency of the large green onions.
Unlike sweet-and-sour scallion salads, it feels like a rich, substantial fresh geotjeori that goes great with meat and is wonderful eaten as a side dish with rice.
Ppunwife's tips
- Do not pour in all of the fish sauce and honey at once; reserve a little bit and adjust the taste at the end after the final seasoning, and it will not fail.
FAQ
Can I use anchovy fish sauce instead of sand lance fish sauce?
You can use anchovy fish sauce instead of sand lance fish sauce in the exact same amount.
Which parts of the large green onion are best to use?
You can use 300g focused mainly on the white stems, or if using the whole stalks including the green leaves, prepare and cut about 3 stalks.
Is there a trick to avoid over-seasoning when salting?
Rather than pouring all of the fish sauce and honey at the beginning, reserve a small amount and taste at the end to adjust, making it easy to balance the seasoning.
Can I substitute another sweetener for the honey? AI-generated
Generally, you can use corn syrup (mulyeot), oligosaccharide syrup (oligodang), or green plum syrup (maesil-cheong), but the aroma and level of sweetness may vary.
