Kim Dae-seok's Green Onion Pickle

• white part of green onion (700g)
• dried kelp 1 piece (15g)
• green chili pepper 7 pieces
• red chili pepper 2 pieces
• soy sauce 1.5 cups (250g)
• vinegar 1 cup (160g)
• sugar 1/2 cup (75g)
• water 2 cups (320g)
• soju 1 cup (160g)
• honey 1/2 cup (110g)

Recipe 🍳

Cooking tips 💡

• Use only the recommended amount of soju. Store the finished pickle in an airtight container in the refrigerator, and do not consume if the smell or surface appearance changes.
• Honey helps regulate osmotic pressure in the green onions, preventing moisture loss and keeping them crisp even after long storage.
• Avoid adding fish sauce or similar fermented liquids, as they can make the pickle taste heavy and unbalanced—unlike green onion kimchi.
• The dried kelp absorbs the soy sauce and naturally presses down on the green onions, ensuring even seasoning without needing a separate weight.

Recommended for 🙋

• ⭐Those seeking a refreshing, tangy-sweet side dish to pair with grilled meats or greasy dishes.
• ⭐Home cooks who want to achieve a high-quality pickle with minimal effort and simple ingredient ratios, without any cooking.