평생 써먹는 '파김치' 레시피!

Ingredients

• 900 g Scallions (fresh green onions, root trimmed and split thinly)
• 0.5 medium Onion (peeled and roughly chopped)
• 1 cup Pear Juice (fresh or bottled)
• 2 tablespoons Shrimp Paste (fermented shrimp paste (새우젓))
• 1 tablespoon Garlic (fresh garlic, minced)
• 1.5 cups Gochugaru (coarse Korean red pepper flakes)
• 50 g Steamed Sweet Potato (cooked, mashed)
• 0.67 cup Anchovy Sauce (Korean anchovy soy sauce (멸치액젓))
• 0.5 cup Corn Syrup (Korean corn syrup (물엿) for sweetness)
• 4 teaspoons Plum Extract (Korean plum syrup (매실액))

Instructions

1. Prepare Scallions

   Trim the thick root ends of the scallions, split the thick roots lengthwise, cut off only a small tip of each stalk, wash thoroughly in a large bowl, then drain using a colander.

   Time: PT10M

2. Blend Seasoning Base

   In a blender combine half an onion, 1 cup pear juice, 2 tbsp shrimp paste, 1 tbsp minced garlic, 1 cup gochugaru, and 50 g steamed sweet potato. Blend until smooth.

   Time: PT10M

3. Finish Seasoning

   Transfer the blended mixture to a mixing bowl. Add 2/3 cup anchovy sauce, 0.5 cup corn syrup, 4 tsp plum extract, and an additional 0.5 cup gochugaru. Stir thoroughly until the sauce is uniform.

   Time: PT5M

4. Coat Scallions and Pack

   Toss the prepared scallions with the seasoning until every piece is evenly coated. Pack the seasoned scallions tightly into a kimchi jar, pressing down to remove air pockets.

   Time: PT5M

5. Ferment

   Cover the jar with plastic wrap. Let it sit at room temperature for about 1 day, flipping the jar once to redistribute the sauce. Then refrigerate for at least 4 days before serving.

   Time: PT0M

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

5 g

Fat

0 g

Fiber

2 g