Yoon Yi-ryeon's Autumn Scallion Kimchi

• 1 bunch scallions (700g after trimming)
• 1–2 onions (finely shredded)
• 75–80ml fermented anchovy jeotgal or fish sauce (about 8 tbsp)
• 3 generous tbsp red chili pepper syrup (if unavailable, 3 tbsp plum syrup + sugar to supplement)
• 3 tbsp gochugaru (5 tbsp if no red chili pepper syrup)
• 0.5 tbsp ginger syrup
• sesame seeds, to taste
• 2 tbsp glutinous rice flour (for 150ml paste)

Recipe 🍳

Cooking tips 💡

• After tossing, let it sit for a while; the scallions will wilt slightly and absorb the flavors better.
• If red chili pepper syrup is unavailable, you can substitute 3 tbsp plum syrup and supplement with sugar to adjust the sweetness.

Recommended for 🙋

• ⭐Those who want to make kimchi with seasonal scallions.
• ⭐Those making pa kimchi for the first time.
• ⭐Those looking for a kimchi that suits an autumn table.