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Spring Onion Kimchi

Extract from The Korean Kimchi Cookbook • By Lee O-Young, Lee Kyou-Tae, and Kim Man-Jo • Published by Tuttle Publishing


$ $ $ $ $
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30 mins

Tchokp’a Jot Kimchi
If you can't find spring onions, use slender young green onions for this kimchi. It makes for a salty and spicy but refreshing side dish with plain foods like rice or eggs.

Prep: 30 mins, plus 1–2 hours rest ‡ Fermentation: Ready to eat, or 2–3 days

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© 2023 Lee O-Young / Tuttle Publishing · Reproduced with permission.
  • Step 1

    ‌In a small saucepan over medium-low heat, mix together the rice flour and water. Bring to a boil, then remove from heat and allow to cool. Combine with the fermented shrimp, garlic, ginger, ground chilies and salt. Mix well.

  • Step 2

    ‌In a large bowl, toss together the spring onions, carrot, yellow onion and fresh red chili. Add the seasoning paste and mix gently to coat. Transfer to a container, cover and refrigerate for 1 to 2 hours so that the flavors can marry. Serve immediately to taste the fresh garden flavor. Alternately, this kimchi may be fermented for 2 to 3 days.

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