How to make green onion kimchi that is spicy and delicious
They say all the ingredients are more delicious when they're expensive I used to take out the green onions from the soup I put #chiveskimchi and I'm so into that taste I think I'll put green onion kimchi more often Then let's eat delicious green onion kimchi together #Salty #sweet #Green onion kimchi The chives are short and the roots are thick, so they say it's really delicious
6 serving
Within 60 minutes
스마일로즈의건강밥상
Ingredients
  • Scallions
    400g
  • onion
    1/4ea
  • glutinous rice flour
    2spoon
  • Water
    1cup
  • salted anchovies
    1/2cup
  • Red pepper powder
    5spoon
  • Sugar
    1spoon
  • ship
    1/4ea
  • Garlic
    5ea
  • salted shrimp
    1.5spoon
Cooking Steps
STEP 1/12
I got it from the field, and there are a lot of yellow leaves that came out when it was cold in the winter
It was hard to trim it
You can use flour paste instead of glutinous rice paste
STEP 2/12
The roots are long and I like it
I'll wash it thoroughly to make the broth
I dried it
STEP 3/12
I trimmed the chives and put them on, and it's 400g
STEP 4/12
Put half a cup of salted anchovies on the roots of the chives, and then for 15 minutes
Flip it over and marinate for 15 minutes
STEP 5/12
After some time, put the stems in and pickle it
STEP 6/12
While you're marinating it with chives and anchovy sauce
I made sticky rice paste
Stir until it becomes thick and cool
STEP 7/12
You don't have to add garlic when you put chives in kimchi, but I added a little bit
I put whole garlic and salted onion and shrimp, put a bit of pear, and ground it with a cutter
STEP 8/12
Put all the seasonings into the cooled glutinous rice paste and mix them well
Put the anchovy sauce that was pickled in chives into the sauce
STEP 9/12
Add the sauce to the marinated chives and mix it gently. Then, the chives kimchi is done
STEP 10/12
Rice thief. Chives kimchi. Everyone loves it. Why haven't I eaten it
Now I know the taste of chives kimchi
STEP 11/12
#How to make kimchi with green onions
When you put kimchi, you pickle it with salt, but for chives, you pickle it with anchovy sauce
How to make delicious green onion kimchi
STEP 12/12
I mixed it right away and ate it right away
The roots are spicy
I left it at room temperature for a day, put it in the refrigerator, and ate it less spicy
I was able to eat it deliciously, too
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