This is a really intense, pungent kimchi. But it’s super easy to make, and it is an amazing accompaniment to noodle bowls and sandwiches. I also love it as a side to rich grilled galbi (marinated short ribs).
Ingredients
- 1½ pounds spring onions or scallions
- ⅔ cup Korean anchovy fish sauce
- 4 tablespoons Korean chili flakes
- 2 teaspoons sugar
- 4 teaspoons finely minced garlic
- 1 teaspoon finely minced ginger
- ½ tablespoon sesame seeds
- 4 tablespoons water
Preparation
METHOD
Slice the roots off the spring onions. Clean out all dirt from onions by removing the first layers of onion stalks. Wash well under running water and drain in colander for at least 30 minutes.
Lay the spring onions in a large mixing bowl, taking care to make sure all the white parts are on the same side. Drizzle anchovy fish sauce on the white parts of the spring onions. Let sit for at least 1 hour.
After 1 hour, take the spring onions out of the bowl. Add the rest of the kimchi dressing ingredients and mix well.
Add the spring onions back into the bowl. Using hands, gently dress the spring onions by rubbing the dressing all over them. Sprinkle sesame seeds all over them.
Move the dressed spring onions to a container that you will use to keep them in the fridge.
In the mixing bowl that you used to dress kimchi, add water for kimchi juice. Move the water around and scrape the sides of the bowl until the water is mixed well with any leftover dressing. Pour it into the container over the spring onions.
Close it tight and keep in the fridge to enjoy.
