Green Onion Kimchi
Thick Korean green onions are briefly seasoned with fish sauce, then gently tossed in a spicy kimchi dressing. Serve alongside grilled pork belly or gopchang.
Ingredients // 8 servings
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Steps //
- 01 Wash the green onions and let them dry thoroughly. Cooking tip Drying them thoroughly helps keep excess water out of the finished kimchi.
- 02 Split the thick white stalks lengthwise, then cut both the white parts and green tops into finger-length pieces.
- 03 Put the onions in a wide bowl, gently toss with 4 tbsp anchovy fish sauce, and leave for 10 minutes. Cooking tip There is no separate salt-brining step.
- 04 Add 5 tbsp gochugaru, 1 tbsp salted shrimp and 1 tbsp plum syrup. Cooking tip Replace the plum syrup with 1 tbsp honey or Korean oligodang if needed.
- 05 Add 1 tbsp each sugar and minced garlic, then gently toss by hand to coat the onions evenly.
- 06 Pack the dressed onions into a container. The description calls for 1–2 days at room temperature before moving it to the refrigerator. Cooking tip Use more of the white parts for longer-lasting crunch. The source does not specify room temperature or total storage life.
- 07 Serve with grilled pork belly or gopchang.
