Green Onion Kimchi
A quick and flavorful Korean-style kimchi made with fresh green onions, coated in a spicy, garlicky paste. Perfect as a side dish or topping for rice and noodles.
- Total time
- 35 min
- Servings
- 4
- Calories
- 45
- Protein
- 2g
Ingredients
- 1 bunch green onions
- 2 tbsp salt
- 1 cup water
- 3 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp fish sauce
- 3 cloves garlic
- 1 tsp ginger
- 1 tsp sugar
Instructions
- 1
Wash the 1 bunch green onions and trim the roots. Cut them into 2-inch lengths and place in a large bowl.
- 2
Dissolve the 2 tbsp salt in 1 cup water and pour over the green onions. Let sit for 20 minutes, then drain and rinse well.
- 3
In a small bowl, mix the 3 tbsp gochugaru, 2 tbsp fish sauce, 3 minced garlic cloves, 1 tsp grated ginger, and 1 tsp sugar to form a paste.
- 4
Add the paste to the drained green onions and toss with your hands until every piece is coated. Wear gloves if you have them.
- 5
Pack the kimchi into a jar, pressing down to remove air. Let it sit at room temperature for 1-2 hours, then refrigerate. It's ready to eat immediately or after a day for more flavor.
Tools you’ll need
- Large bowl
- Small bowl
- Knife
- Cutting board
- Jar with lid
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