I went to the Korean market the other day and saw freshly picked scallions on sale. Unlike the green onions we often see at the grocery store, these the roots and leaves of these scallions are lot more soft and tends to be lot more spicier. The scallions are not found everyday, these are sold randomly so when I find them I usually buy few bunches and keep them refrigerated. They make great Pa-Jeon, Korean style pancakes made with scallions and seafood (I”ll post that later this week)
What you will need:
- Several bunches of scallions (I bought 6)
- 1 Small yellow onion
- Thinly sliced carrots (to add a bit of color to the kim-chi)
- Pickled shrimp
- Fish sauce
- Minced garlic
- 2 Packets of sweet’n low
- Hot pepper powder (go-chu garu)
- Little bit of salt
How to:
- First wash the scallions well. These scallions have the roots attached and are very muddy so you’ll need to cut the roots and wash the scallions very well. Repeat the washing until you don’t see any more dirt. Drain the clean scallions. If the scallions are too thick, cut in the middle of the top part.
- In a large bowl, add all the ingridients. It should look like a red pepper paste. Taste and add salt as needed.
- Add the scallions and make sure the pepper paste in blended well into each of the scallion.
- Put in a plastic container or a jar and press down firmly. Leave at room temperature for 1-2 days, then put in a refrigerator.
Personally, I don’t care for “unfermented kim-chi” I like to eat my kim-chi few days after it’s been made. But those who truly love Pa Kim-Chi likes to have it right after it is made over a hot white rice! For my husband and sister to taste, on a spoonful of rice & and topped with a scallion kim-chi. Ohhh soooo yummy~~~ ^^*
jujunara 