Kim Dae-seok's Scallion Kimchi

• cleaned scallions 1.5kg (about 2 bundles)
• dried anchovy sauce 0.7 cup (140ml)
• New Sugar 1/3 tablespoon
• sea salt 2 tablespoons
• dried chili peppers 10 pieces
• leftover rice generously 3 tablespoons
• shrimp paste 2 tablespoons
• beef bone broth 0.5 cup (100ml)
• soju 1/3 cup (60ml)
• radish 150g
• pear 1/4 piece
• onion half
• garlic 8 cloves
• ginger 1 piece
• red pepper powder 0.5 cup (100ml)
• sugar 1 tablespoon
• plum syrup 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Adding soju to the seasoning helps mellow the sharpness of scallions and effectively reduces any off-odor that may develop during fermentation.
• Using leftover rice and beef bone broth instead of water enhances the depth of flavor, bringing out the rich umami of the beef bones as the kimchi ages.
• Use plum syrup that has been aged for at least one year or a store-bought version to ensure mild acidity and balanced sweetness.

Recommended for 🙋

• ⭐Those who want a spicy, tangy, and bold restaurant-style kimchi to serve with grilled pork belly or beef.
• ⭐Those looking to make a deeply flavored kimchi using beef bone broth and dried chilies, perfect for stews or stir-fries.