I made a big slice of green onion. It weighs 900g after trimming. Trim it clean, wash it, drain it

Sprinkle 2/3 cups of anchovy sauce on the white root and pickle it. If you sprinkle fish sauce on the white part, it naturally drips down on the blue part. Turn it upside down in the middle of the pickling. Depending on the amount sold, you can pickle it for 30 minutes to an hour.

When the green onion is somewhat out of breath, pour the anchovy sauce back to the old times to make the seasoning. Put 1 cup of red pepper powder, 0.8 tablespoons of salted shrimp, 3 tablespoons of pear juice, 2 tablespoons of minced garlic, a little ginger powder, 2 tablespoons of plum extract, 1 cup of anchovy stock, and 1.5 tablespoons of flour to make the seasoning. Add 1.5 tablespoons of flour to 1 cup of anchovy stock and stir well. When it boils thickly, turn off the heat and cool it. I think it tastes better when I put anchovy stock in the flour paste, but you can just add 1.5 tablespoons of flour to a cup of water. Green onion kimchi is delicious even if it is a little sweet, so you can add honey or 1 tablespoon per dish. Even if you don't have plum extract, you can replace it with honey or cooking sugar. Depending on the amount sold, you can pickle it for 30 minutes to an hour.

Add the seasoning to the pickled green onions and mix it gently. Don't strain it and mix it gently.

I sprinkled sesame seeds, too. This is really good for making your lost appetite in spring. The spicy and rich seasoning made my appetite dry. It would be good to grill meat and put green onion kimchi on the wrap.