Kim Dae-seok's Pickled Scallions

• scallions 1 bunch (about 500g~1kg)
• sea salt 1 tablespoon (for blanching)
• green chili peppers 2
• red chili peppers 1
• water 400ml
• sugar 1/2 cup
• soy sauce 300ml
• anchovy fish sauce 3 teaspoons
• licorice root 1 piece (pre-soaked in hot water)
• new sugar 1/4 teaspoon
• plum syrup 1/4 cup
• vinegar 140ml
• soju 1 cup (200ml)

Recipe 🍳

Cooking tips 💡

• The thick white stems and tender green leaves of scallions cook at different rates, so always start by blanching the root end first to ensure even softness.
• Adding just a small amount of new sugar instead of relying solely on sugar helps control sweetness while preventing the scallions from becoming soggy, keeping them crisp throughout.

Recommended for 🙋

• ⭐Those who want a crisp, clean side dish that pairs beautifully with grilled meats like belly or loin pork.
• ⭐People seeking a pickle that stays firm and retains a subtle umami depth and satisfying chewiness even after long storage.
• ⭐Individuals aiming to carefully neutralize scallions’ sharp, spicy aroma to create a sweet-salty, irresistible rice-boosting side dish.