For this recipe, it’s best to use the young, skinny green onions that are soft and sweet, rather than the big fat stalks (which will be tough). This dish is perfect for any almost-wilted spring onions you might have languishing in your refrigerator – don’t throw them away; make this kimchi instead.
Not all kimchi takes time to prepare and ferment. This spring onion kimchi is so simple to make and can be served immediately.
- 300 g (10½ oz) spring onions (scallions)
- 50 g (1¾ oz/¼ cup) Kimchi chilli paste (recipe here)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Wash the spring onions thoroughly to get rid of any dirt, then shake off the excess water. Trim the root ends and any wilted leaves.
- Transfer the spring onions to a baking tray and pour over the chilli paste. Using your hands (wear food preparation gloves if necessary), rub the chilli paste all over the spring onions until well coated. Cut the spring onions in half.
- Eat straight away or leave the kimchi to ferment at room temperature in an airtight container for 1–2 days, then refrigerate for 2–3 weeks.
- To serve, grab a bunch of spring onions and cut them into 5–10 cm (2–4 in) lengths. Serve as a side dish with a full meal.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99