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Author Notes: I wanted to try my hand at kimchi, but with something other than cabbage, and scallion seemed like the perfect place to start. Freshly picked, they are crisp and firm. But after an overnight in the kimchi bath, the green tops slacken, the white bottoms retain some crunch, and the whole thing becomes this colorful, spicy, beautiful mess. I use the Huy Fong brand of Chili Garlic Sauce, which you can find next to the Rooster Sauce. It's addictive. Try a teeny spoonful in your ramen or chicken noodle soup. It will rock your world, I swear.
Now, if you think you've invented the next big thing, think again, because after a quick search on the Google, you'll find that David Tanis has probably already done it, and done it very well.
Adapted from the recipe for Quick Scallion Kimchi in One Good Dish by David Tanis.
Recipe can be easily multiplied. —mrslarkin
Makes about 2 cups
- 1 bunch skinny scallions (about 4 1/2 ounces)
- 1/4 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon minced fresh gingerroot
- 1 tablespoon chili garlic sauce (I use Huy Fong brand)
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds, toasted or not
- 1 teaspoon fish sauce
- 1 teaspoon rice vinegar
- Wash and trim the scallions. Cut into 2" or 3" lengths. Toss with the salt and set aside for 10 minutes or so.
- Mix together the remaining ingredients. Pour over the scallions and toss very well. Lay a sturdy dish over the scallions in the bowl. Let sit overnight at room temperature.
- Pack the scallions into a glass container or mason jar. They can be eaten right away, or stored in the fridge for longer keeping.
- This recipe was entered in the contest for Your Best Recipe with Scallions