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Modu Recipe

Jung Ho-young's Super Simple Scallion Kimchi

A super simple scallion kimchi made in just 30 minutes without steaming glutinous rice flour, using pear and onion with anchovy sauce for flavor.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Since the scallion roots are thick, concentrate the anchovy sauce on this part to ensure even seasoning.
  • Instead of using flour or glutinous rice paste, adding a pinch of monosodium glutamate enhances umami and gives a satisfying mouthfeel.
  • For deeper flavor, let the finished kimchi sit at room temperature for about a day before eating—this mellows the spiciness and enriches the taste.

Recommended for

  • Those who hesitate to make kimchi due to the hassle of steaming rice paste.
  • People looking for a sharp, spicy scallion kimchi to enjoy with jajangmyeon or grilled meat.

Shop ingredients on Coupang(Ad)

scallionsonionpearanchovy saucesalted garlicsalted gingerplum syrupred pepper powdermonosodium glutamate

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