Kim Dae-seok's Scallion Kimchi

• scallions 1 bunch (1kg)
• anchovy jeotgal generous 1 tablespoon
• water 1/2 cup (100ml)
• dried chili peppers 15 pieces
• apple 1/2 piece
• onion 1/2 piece
• ginger 1 piece
• shrimp paste generous 1 tablespoon
• anchovy fish sauce 1/2 cup (100ml)
• glutinous rice flour 1/2 cup
• sugar 1 tablespoon
• plum syrup 2 tablespoons
• corn syrup 1 tablespoon
• red pepper powder about 3/4 cup (75g)
• toasted sesame seeds 1.5 tablespoons

Recipe 🍳

Cooking tips 💡

• Boiling the anchovy jeotgal once helps eliminate any fishy odor and enhances the depth of flavor—this is key to achieving a rich, savory taste.
• Using soaked dried chili peppers instead of just red pepper powder gives the kimchi a sharper, fresher heat and a deeper, more vibrant color.
• The white root end of perilla is thick and hard to season, so apply plenty of paste here. For the green stems, lightly brush on the remaining paste to ensure even fermentation.

Recommended for 🙋

• ⭐Those looking to move beyond basic kimchi with just fish sauce alone and wanting to make authentic, deeply flavorful traditional scallion kimchi.
• ⭐People who want a well balanced autumn/winter kimchi that gets better with age and truly earns its title as a rice companion.
• ⭐Fans of rich, spicy seasoning made with soaked dried chilies and boiled fermented sauces.