Ttukdak Hyung's Spoonable Scallion Kimchi
A super-simple, unique scallion kimchi that anyone can easily make by blending water and rice instead of a flour paste, perfect for scooping up with a spoon.
Ingredients needed 4 servings
Recipe
Cooking tips
- Blending 1 tablespoon of rice and 100ml of water with the seasoning replaces the process of separately making a starch slurry.
- You can eat it right after making it as directed in the official pinned comment, or let it rest for a day to enjoy a different flavor.
- You can serve it with pork belly, or stir-fry leftover pork belly, rice, and scallion kimchi together and sprinkle crushed seaweed flakes to make fried rice.
Recommended for
- Those who find it bothersome to cut long scallion kimchi with scissors and prefer bite-sized pieces.
- Cooking beginners who hesitated to make kimchi because they were intimidated by the paste-making process.
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