Aha Bujang's All-Purpose Seasoned Scallion Kimchi

• 200g scallions
• 80g onion
• 4 tbsp regular gochugaru
• 4 tbsp spicy gochugaru
• 3 tbsp fermented anchovy sauce
• 3 tbsp Jin-ganjang
• 2 tbsp maesil extract
• 5 tbsp oligosaccharide syrup
• 2 tbsp minced garlic
• 1 tbsp Miwon

Recipe 🍳

Cooking tips 💡

• If you want to reduce the spiciness, use only regular gochugaru instead of spicy gochugaru to adjust the amount.
• You can use scallions in long pieces, but cutting them into bite-sized pieces before mixing makes it much easier to eat.
• After ripening at room temperature for one day, refrigerate; the sharp taste mellows and the tangy flavor deepens.

Recommended for 🙋

• ⭐Those who want to make scallion kimchi quickly without a complicated salting process.
• ⭐Those looking for a savory, umami-rich side dish to accompany ramyun or grilled meat.