Spicy Green Onion Kimchi

A Taste of Tradition

Spicy Green Onion Kimchi has always held a special place in my heart. Growing up, I remember watching my grandmother in her kitchen, hands deep in a bowl of vibrant red gochugaru (Korean chili flakes), carefully massaging the seasoning into a bundle of green onions. The aroma of garlic and ginger would fill the air, making my mouth water in anticipation. Spicy Green Onion Kimchi was a staple in our home, served alongside every meal, from simple bowls of rice to elaborate holiday feasts. It was more than just a dish—it was a symbol of warmth and tradition.

Carrying on the Legacy

As I got older, I started making Spicy Green Onion Kimchi on my own, using my grandmother’s recipe as a guide. I would spend hours selecting the freshest green onions at the market, eager to recreate that familiar taste. Each time I made Spicy Green Onion Kimchi, it felt like I was connecting with generations of my family, carrying on a tradition that had been passed down for decades. The process of fermenting the kimchi was almost meditative, as I patiently waited for the flavors to develop, knowing that each day would bring a deeper, richer taste.

A Burst of Flavor

Now, whenever I make Spicy Green Onion Kimchi, I’m reminded of the joy and comfort it brought to our family table. It’s a dish that’s simple to prepare but bursting with flavor, thanks to the bold combination of gochugaru, fish sauce, and garlic. Whether I’m enjoying it with a bowl of steamed rice or adding it to a sandwich for a spicy kick, this kimchi always delivers a satisfying crunch and a delightful tang. It’s become one of my go-to recipes when I want to bring a taste of Korean cuisine into my home.

A Recipe Worth Sharing

If you’ve never tried making Spicy Green Onion Kimchi before, I highly recommend giving it a go. The recipe is straightforward and doesn’t require any fancy equipment, just a little patience as it ferments. You’ll be amazed at how these humble green onions transform into a tangy, spicy side dish that’s packed with probiotics and flavor. Plus, it’s a great way to introduce your friends and family to the delicious world of homemade kimchi.

Chef’s Notes- Spicy Green Onion Kimchi

• Use Fresh Ingredients: Fresh and thin green onions (scallions) are key to achieving the best texture and flavor. Make sure they are crisp and bright green.
• Adjust Spice Level: If you’re sensitive to spice, you can reduce the amount of gochugaru (Korean red chili pepper flakes) or use a milder variety. For those who love a spicy kick, feel free to add a bit more.
• Balance the Flavors: The balance of saltiness, sweetness, and spiciness is crucial in this kimchi. Taste the seasoning mix before applying it to the green onions and adjust to your preference.
• Alternative Ingredients: If you’re making a vegan version, replace the fish sauce with soy sauce or tamari. If you can’t find dried squid, dried shrimp works well, or you can omit it entirely for a vegetarian option.
• Massage Gently: When coating the green onions with the seasoning mix, be gentle to avoid bruising the onions. This helps retain their crunch.
• Fermentation Time: While the kimchi can be enjoyed after 24 hours, allowing it to ferment for 2-3 weeks in the refrigerator will develop deeper, more complex flavors. Make sure to check the flavor as it ferments and adjust storage time to your taste.
• Proper Storage: Always use an airtight container to store the kimchi. This prevents the kimchi from drying out and also keeps the strong aroma contained.
• Serving Suggestions: This kimchi pairs wonderfully with rice, grilled meats, or as a condiment in sandwiches and wraps. It also adds a spicy kick to soups and stews.

Spicy Green Onion Kimchi

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

0

minutes

Calories

25

kcal

Resting Time

24

hours 

Total time

24

hours 

15

minutes

Dive into the vibrant world of Korean cuisine with this Spicy Green Onion Kimchi! This easy-to-make recipe brings a burst of flavor to your table, perfect for any meal. With just a handful of ingredients, you can create a delicious, fermented side dish that gets better with time. Inspired by traditional methods, this kimchi is a must-try for anyone looking to explore new tastes and textures.

Ingredients

• Green Onions

• 1 pound thin green onions (scallions)

• Seasoning Mix

• 4 tablespoons Korean red chili pepper flakes (gochugaru)

• 4 tablespoons anchovy sauce (or fish sauce)

• 2 teaspoons granulated sugar

• 1 tablespoon finely chopped garlic

• 1 teaspoon freshly grated ginger

• Optional

• 3 ounces dried squid (cut into thin strips)

• Alternative Ingredients:

• Fish Sauce Substitute: Soy sauce or tamari for a vegan option.

• Sugar Substitute: Honey or agave syrup.

• Dried Squid Substitute: Dried shrimp or omit for a vegetarian version.

Directions

• Prepare Green Onions – Trim the roots and remove any tough outer layers from the green onions. Rinse them thoroughly under cold water and shake off excess moisture. Let them drain well.
• Mix Seasoning – In a mixing bowl, combine the gochugaru, anchovy sauce (or fish sauce), sugar, minced garlic, and grated ginger. Stir until well blended.
• Prepare Optional Squid – If using dried squid, cut it into 2-inch long thin strips. If very dry and hard, soak in water until slightly softened.
• Coat Green Onions – In a large bowl, gently massage the seasoning mixture into the green onions and optional squid until evenly coated.
• Store Kimchi – Gather a few green onions together and fold them before placing them in an airtight container. Alternatively, tie them by wrapping one end around the white part and threading the leafy part through the loop.
• Serve – Leave the container at room temperature for one day to start the fermentation process. Then transfer it to the refrigerator. The kimchi can be eaten immediately but will develop deeper flavors over 2-3 weeks. When ready to serve, cut through the folded or tied green onions with a knife or kitchen scissors.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• airtight container

Nutrition Facts

• Calories: 25kcal
• Carbohydrates: 5g
• Protein: 1g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 100mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 2mg
• Iron: 2mg

FAQs- Spicy Green Onion Kimchi

How long can I store this kimchi?

Green onion kimchi can be stored in the refrigerator for up to 2-3 months. The flavor will continue to develop over time, becoming more pungent and tangy.

Can I use regular chili powder instead of gochugaru?

While gochugaru gives the authentic Korean flavor, you can use regular chili powder in a pinch. However, the flavor and texture might differ slightly.

What can I use if I don’t have fish sauce?

You can substitute fish sauce with soy sauce, tamari, or even miso paste for a vegan-friendly option. These alternatives will provide the umami flavor that fish sauce usually contributes.

Do I have to use dried squid in this recipe?

No, dried squid is optional. If you prefer a vegetarian version or can’t find dried squid, you can omit it or replace it with dried shrimp or even leave it out altogether.

How can I tell if my kimchi has gone bad?

If the kimchi develops an off smell, unusual mold (beyond the typical white mold on the surface), or tastes too sour, it may have spoiled. Proper storage in an airtight container in the refrigerator helps prevent spoilage.