Green Onion Kimchi
Description
A tasty appetizer for any gathering. This Korean appetizer can be made year-round. In summer, use fresh scallions with small bulbs; in winter, use store-bought ones. “Gochugaru” pepper of medium grind works best. That’s why I used coarsely ground chili. White sesame seeds are best, but you can substitute brown or even black ones. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all necessary ingredients for making green onion kimchi.
- 2
Step 2
Wash the onions, sort through them, and place them in a deep glass bowl; cover. Pour soy sauce over the onions, shake, and let stand for 20 minutes.
- 3
Step 3
Pour cold water into a saucepan and add rice flour. Stir until smooth.
- 4
Step 4
Place over low heat and cook until thickened. Remove from the heat and let cool.
- 5
Step 5
Peel the ginger and grate it on a fine grater. Place it in the pot with the rice mixture.
- 6
Step 6
Peel and mince the garlic. Add it to the ginger.
- 7
Step 7
Add the chili pepper. The original recipe uses fine pepper, but I used coarse pepper—we prefer it that way.
- 8
Step 8
I used brown sesame seeds. Toast them in a skillet until lightly fragrant. Add them to the pot with the rice mixture and spices.
- 9
Step 9
Pour in the granulated sugar.
- 10
Step 10
Mix everything thoroughly.
- 11
Step 11
Pour the soy sauce from the bowl where the green onion was marinating. Mix thoroughly.
- 12
Step 12
Now take a small bunch of green onions and grate it well along its entire length. Do the same with all the onions.
- 13
Step 13
Tie the buttered scallions into small bundles. If the green onions are long, tie a small bundle with a knot at the top and a separate stalk at the bottom. Mine aren't long, so I tied them with a knot only.
- 14
Step 14
Place everything in the bowl, cover, and leave at room temperature for 24 hours.
- 15
Step 15
Then cool and serve.
- 16
Step 16
Serve immediately or slightly chilled.