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.