Scallion Kimchi
Scallion kimchi is made by seasoning scallions with red pepper powder and salted seafood, then fermenting them, characterized by a crunchy texture and spicy flavor. As fermentation progresses, it develops a sour taste and umami. It is typically served as a side dish with meat dishes.
Cultural background
Scallion kimchi is a common side dish on a home-cooked meal table and pairs especially well with meat dishes. It is often made together during kimjang season, and each household has its unique flavor.
Similar dishes
Mul Kimchi
물김치 · mul-gimchi
This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.
Chive Kimchi
부추김치 · buchu-kimchi
Kimchi made by mixing chives with red pepper powder, garlic, and fermented seafood, then fermenting. It is crunchy, spicy, and rich in umami.
Jang Kimchi
장김치 · jang-gimchi
Kimchi made by salting napa cabbage or radish with soy sauce, characterized by a less spicy and salty flavor compared to regular kimchi. As fermentation progresses, umami is enhanced.
Nabak Kimchi
나박김치 · nabak-kimchi
Kimchi made by thinly slicing radish and napa cabbage, seasoning them with red pepper powder and garlic, and then fermenting them with added water. It is characterized by its abundant broth, refreshing taste, and sour flavor.
Chonggak Kimchi
총각김치 · chonggak-kimchi
Kimchi made by fermenting whole radishes with chili pepper powder, garlic, and salted seafood. It is characterized by a crunchy texture and spicy flavor, and as fermentation progresses, it becomes more sour and savory.
Geotjeori
겉절이 · Geot-jeo-ri
A type of kimchi made with napa cabbage tossed with gochugaru, garlic, and salted seafood, characterized by its crunchy and fresh taste as it is not fermented.
Kimchi Jeon
김치전 · kimchi-jeon
A savory pancake made by mixing well-fermented kimchi with flour batter and pan-frying it wide. The sourness and nuttiness of the kimchi blend together to create a crispy and moist texture. It is enjoyed by dipping in a simple vinegared soy sauce and is perfect as a light snack or paired with makgeolli (rice wine).
Goes well with
Ingredients
How it's made
- 1Wash the scallions thoroughly and prepare them.
- 2Mix red pepper powder, garlic, fermented shrimp, and fermented anchovy sauce to make the seasoning.
- 3Evenly coat the scallions with the seasoning.
- 4Ferment at room temperature, then store in the refrigerator.
Nutrition
* Estimated values per serving.
Allergens
Not vegan/vegetarian as it contains salted seafood.
How to order
파김치 주세요
Pa-gimchi ju-se-yo
Please give me scallion kimchi