Green Onion Kimchi
10 servings
30 minutes
If cabbage kimchi is a food that is prepared mainly in the fall, then green onion kimchi is a traditional fresh spring snack. Onion kimchi is eaten right away, no one stores it for future use. I like it when the whole onion is in kimchi : both green stems and very young white bulbs. In Korea, onion kimchi is an expensive thing, because there, due to the climate, onions quickly go from youth to maturity, and kimchi needs just the intermediate stage, when the onion has acquired character, but has not yet matured.
1
Rinse the onion with cold water, cut off the roots if present.
- Spring onion: 600 g
2
In a small saucepan, mix 200 ml of cold water with rice flour using a whisk. Place over medium heat and warm while stirring constantly for 10 minutes.
- Rice flour: 10 g
3
In a blender, mix garlic, ginger, fish sauce, sugar, and rice jelly. Add chili flakes and mix well until a paste-like consistency is achieved.
- Garlic: 15 cloves
- Grated ginger: 20 g
- Fish sauce: 6 tablespoons
- Brown sugar: 2 tablespoons
- Chili flakes: 0.6 glass
4
Roast the sesame in a dry pan until golden brown.
- Sesame seeds: 1 teaspoon
5
Carefully rub the prepared green onion with kimchi paste. Take 2-3 stalks of onion and gently but firmly tie them into a knot. Repeat the same with the remaining green onions.
- Spring onion: 600 g
6
Place the onion in an airtight container, sprinkle with sesame seeds, and press to remove excess air. Tightly cover with a lid and let it ferment on the kitchen table for 1 to 3 days.
- Sesame seeds: 1 teaspoon
