Kim Dae-seok's Autumn Scallion Kimchi

• green onion 1/2 bunch (500g)
• dried anchovy sauce 1/3 cup (70ml)
• yellow stone anchovy sauce 3 tablespoons
• granulated sugar 3 tablespoons (35g)
• finely grated onion 2 tablespoons
• red pepper powder 7/10 cup (70g)
• monosodium glutamate 1/3 teaspoon
• sesame seeds a little

Recipe 🍳

Cooking tips 💡

• Autumn green onions are thin and tender, so they're best enjoyed fresh without long fermentation—making small batches ideal.
• When washing green onions, avoid scrubbing too hard with your hands as this can damage the stems and cause a strong raw odor; instead, gently swish them in water.
• Adding grated onion to the seasoning brings a much more refreshing, deep sweetness and richer flavor compared to using sugar alone.

Recommended for 🙋

• ⭐Those who enjoy a sharp, spicy-sweet green onion kimchi that’s delicious right after making, without needing to ferment.
• ⭐People interested in mastering the rich traditional umami flavor of kimchi by learning how yellow stone anchovy sauce and grated onion work together.
• ⭐Those looking to make a quick, flavorful side kimchi in small portions without the burden of preparing large quantities for winter kimjang.