How to Make Green Onion Kimchi, 10 Minutes Without Making Paste! How to Make Delicious Scallion Kimchi (feat. Blue Crab Fish Sauce)

🥢 Ah, I haven't had any appetite lately.

It's annoying to cook food...

You have a day you want to do, right?

In that case, you can eat it by dipping it into white rice, or

When you eat with the boiled jajang ramen

Kimchi that makes your appetite come back immediately after you leave the house! 😋

Usually when people say they make kimchi, they add green onions.

You were dizzy because of the temple massage, weren't you?

Today without stretching, just in 10 minutes

Simple to complete

I prepared the way to make kimchi.

It guarantees success for even beginners in cooking

How to make kimchi with scallions deliciously,

Rich flavor with one secret broth (clams juice anchovy sauce)

Let's start with the golden recipe that will explode!

🥬10-minute chopped scallions kimchi

How to soak it deliciously

(Lee Young-jae's secret)

When I started cooking for myself for the first time, I made napa cabbage kimchi.

I couldn't even dare. My mother's chance

It was usually something you used to write or buy to eat.

Then by chance, I saw Miss Lee Young-ja on TV.

After looking at the kimchi recipe

"Huh? I'd do that too," I thought.

I tried it, and after that

I've taken on the responsibility of kimchi. 👍

Except for the time to chop the scallions, the marinade

It takes a moment to make it.

Especially the secret ingredient I will tell you today

'Clams Jellyfish Sauce' If it's one The umami flavor explodesSo,

My husband also said, "This is really better than what's sold outside."

"It's delicious!" he waved his thumb in approval.

(You feel most proud at this time, right? ✨)

Well, then even the idiots can handle it with their own hands.

makes Magic kimchi

Soak it deliciously, shall we start?

💡 A tip from Hanki Jiknokso! The sweet and delicious part of scallions is when the white part isn't too long and the head part is plump. While soil-grown scallions are tasty, if you're too busy with cleaning them, it's also great for your mental health to go ahead and buy 'crispy scallions'... haha

👩‍🍳 How to make kimchi without failure

Golden recipe

1. Groom and wash the side part

After cutting the roots and arranging the green leaves of chive,

Please wash it thoroughly with running water.

The sense of wiping off the moisture with the spatula!

If there is too much moisture, the seasoning may become bland.

2. Blanch with '10 minutes' speed using squid juice

You don't need to wait for a long time!

We're busy, so let's just invest for 10 minutes.

Place the bok-parp diagonally in the wide bowl,

Please sprinkle the squid sauce mainly on the white hair area.

Cutting time: Just 10 minutes!

(Please flip it over once in the middle)

It only needs to be slightly sliced like this to have the characteristic of side-leaf

Crisp textureI am alive until the end.

like this Marinating it first with anchovy sauce,

Delicious without squeezing the grass

This is the key secret of how to make kimchi.

3. Making the secret marinade sauce (mixer appears!)

10 minutes later, the broth of the anchovy soup that had been sliced scallions

Please scoop it into the blender.

(Never throw away!)

1/2 onion, 1/4 pear, shrimp paste, 1/2 of a cucumber,

Ginger, jujube juice and just poured

Please put in all the pickled green onions and anchovy paste.

Now with a mixer Wing~ Just wash it gently and it's done!

There's no need to cut with a knife, it's so easy in the world, isn't it?

This is the golden recipe for scallion kimchi :)

With the grated base seasoning gochugaru (Korean red pepper flakes)

Please put it in and mix it.

Because there are apples and onions inside

The natural umami flavor explodes

4. Mix the seasoning and relieve stress!

Now wearing the sanitary gloves and preparing for the side party.

Apply the marinade evenly.

Drink as much as you want,

Handle gently like you would with a baby~Sss~ Please play it.

Cover the seasoning mainly on the white part,

Just brush the stalks with the remaining marinade.

Because it's finely ground with a blender and the seasoning particles are fine.

It's getting absorbed more easily with the side part!

5. Finish with black sesame seeds and it's complete!

Finally, sprinkle the toasted sesame seeds gently,

The finished side kimchi with scallions is visually appealing and makes you hungry! 🎉

Store in an airtight container and keep it in a cool place.

After aging for about a day, put it in the refrigerator.

It's the most delicious when you put it in.

Of course, if you like the feeling of being hidden

It's delicious even if you eat it right away!

💡 The decisive factor of taste,

Why is it 'gukgeaejok'?

Many people use anchovy sauce or

You use canary anchovy sauce,

I've tried everything too, but what I've settled on is

It's right 'gukgeaejang'.

There is no smell of pollution:

Those who dislike the peculiar sour smell of akjeot

People can also eat it without any aversion.

Amazing umami flavor:

The sweet and rich flavor of octopus is added,

You don't need to add a lot of sugar to get a natural sweetness.

The secret of Lee Young-ja's recipe:

When Lee Young-ja made kimchi at Jeonchamsi

It is also the secret of that flavor that I emphasized!

I just changed this one,

"Where did you buy the kimchi?"

I started hearing the sound.

This is a truly divine way to make kimchi seasoning. 🙌

🍽️ Taste test review of Hanki Factory

Take one freshly marinated kimchi and tear it apart and make it warm.

When you put it on top of the rice and eat it, Oh my god...

I don't need any other side dishes.

The pungent aroma of garlic and the spicy sweet seasoning

It explodes in my mouth. 🤤

Neighbors, this weekend, one bunch of bok choy at the supermarket.

How about bringing it over?

It's much easier than you think, and the taste is guaranteed!

If my recipe helped you today

Please give me your comments and likes!

Please ask any questions anytime. ❤️

👇 The information about the 'Clams Jellyfish Sauce' I used is here!

Look at the recipe and ask, "What kind of fish sauce did you use?"

Thank you for asking so many questions, I'll leave you some information!

It has a stronger umami taste than ordinary fish sauce.

I completely removed the bitter taste, not only kimchi but also

Even putting seaweed soup and seasoned vegetables in it is really delicious.

This is a cheat key that definitely changes the cooking quality.

📢 Wait a moment!

Are you having trouble handling the leftover 'kyeom' in the refrigerator?

Crunchy radish kimchi as easy as kimchi

Please also check the recipe before you go!

This also makes me pass out when I eat it with ramen. 😋👇

Have a delicious meal tonight too!

Thank you. 🙂