Hello everyone. Today, we’ll explore one of the treasures of Korean traditional cuisine: Jeolla-do green onion kimchi. Famous for its pungent taste and deep flavor, this kimchi is more than just a side dish; it’s a star that enriches our table. Let’s uncover the secrets of Jeolla-do green onion kimchi and learn how to make it easily at home. Get ready to fall in love with the charm of this special kimchi!
1. The Appeal of Jeolla-do Green Onion Kimchi: What Makes It Special?
Jeolla-do green onion kimchi holds a unique position among Korea’s various kimchi types. What makes it so special?
First, the pungent taste of green onions forms the base of this kimchi. Green onions are smaller and more tender than regular scallions, with a stronger aroma and taste. These characteristics infuse the kimchi with a unique flavor.
Second, it uses special seasonings unique to the Jeolla-do region. Various fermented seafoods like shrimp, yellow corvina, and anchovy sauce are used to create a deep and rich taste, distinguishing it from green onion kimchi from other regions.
Third, it’s a product of Jeolla-do’s climate and soil. The region is known for its warm climate and fertile soil, producing more delicious and nutritious green onions.
Fourth, it adheres to traditional production methods. Jeolla-do green onion kimchi follows age-old techniques, which play a crucial role in maintaining consistent taste and quality.
Fifth, it boasts versatile uses. While delicious on its own, it’s also excellent as an ingredient in various dishes, adding depth to stews, fried rice, pancakes, and more.
These features combine to make Jeolla-do green onion kimchi an important part of Korean food culture, beyond just a simple side dish. Now, let’s look at how to make this special kimchi step by step.
2. Preparing Ingredients: Choosing Fresh Green Onions and Secret Fermented Seafood
The quality of ingredients is crucial for the taste of Jeolla-do green onion kimchi. How should we choose our ingredients?
Selecting Green Onions
- Size: Choose short and plump green onions. Avoid ones that are too long or thin.
- Freshness: Pick ones with crisp, bright green leaves. Avoid yellowed or wilted ones.
- Roots: The root part should be white and firm. Avoid soft or brown roots.
Choosing Fermented Seafood
- Salted Shrimp: Choose ones with a clear color and mild smell. Avoid overly salty or sour-smelling ones.
- Yellow Corvina Sauce: Pick ones with a light, transparent color. Avoid dark or impurity-filled ones.
- Anchovy Sauce: Choose ones where you can see the anchovy shape clearly and have a mild smell.
Other Ingredients
- Red Pepper Powder: Choose bright-colored, finely ground powder. Avoid old powder as it may lack flavor.
- Garlic and Ginger: Pick firm and fresh ones. Avoid peeled or soft ones.
- Pear: Choose firm pears with a good aroma. Avoid soft or bruised ones.
When possible, choose domestically produced ingredients, especially from the Jeolla-do region, to maintain the traditional taste. It’s important to buy all ingredients just before use to maintain freshness.
While ingredient quantities can be adjusted to personal taste, a good ratio is 100g of salted shrimp, 80g of yellow corvina sauce, and 80g of anchovy sauce for every 3kg of green onions. This is known as the golden ratio for bringing out the best traditional taste of Jeolla-do green onion kimchi.
3. Making the Seasoning: The Golden Ratio for Deep Flavor
The key to Jeolla-do green onion kimchi lies in its seasoning. A seasoning made with the right ingredients and golden ratio elevates the kimchi’s taste. Let’s look at how to make the seasoning in detail.
Seasoning Ingredients (for 3kg of green onions)
- Red pepper powder: 1 cup coarse, 2 cups fine
- Salted shrimp: 100g
- Yellow corvina sauce: 80g
- Anchovy sauce: 80g
- Ginger: 25g
- Garlic: 50g
- Onion: 100g
- Pear: 320g
- Red chili pepper: 100g
- Flour paste: 2 cups
- Plum extract: 3 tablespoons
- Sesame seeds, MSG: a pinch
Steps for Making the Seasoning
- Making flour paste:
- Mix 2 tablespoons of flour with 2 cups of water.
- Cook over low heat, stirring until it thickens.
- Let it cool before use.
- Grinding fermented seafood:
- Blend salted shrimp, yellow corvina sauce, and anchovy sauce together.
- Don’t over-blend; leave some texture.
- Preparing vegetables:
- Clean ginger, garlic, onion, pear, and red chili pepper.
- Cut into appropriate sizes and blend.
- Mixing the seasoning:
- Put red pepper powder in a large bowl.
- Add blended seafood and vegetables, mix well.
- Add flour paste, plum extract, sesame seeds, and MSG, mix thoroughly.
Tips for Making Seasoning
- Red pepper powder ratio: Mixing coarse and fine powder in a 1:2 ratio improves the kimchi’s texture.
- Fermented seafood amount: Adjust according to personal preference. Add more if you prefer a saltier taste.
- Role of plum extract: It adds umami and aids fermentation. Sugar can be substituted, but the taste will differ.
- MSG usage: This is optional. Delicious kimchi can be made without it.
- Seasoning consistency: If too thick, add water gradually. Be careful not to make it too watery, as this can make the kimchi soggy.
This seasoning should be evenly applied to the green onions. It’s important that the seasoning penetrates both the outside and inside of the green onions. Now, let’s look at how to prepare and salt the green onions.
4. Preparing and Salting Green Onions: The Crucial First Step
Properly preparing and salting the green onions is a key process in making delicious kimchi. Carefully performing this step enhances the kimchi’s taste and texture.
Preparing Green Onions
- Trimming roots: Cut off 1-2cm of the root ends and remove any yellowed or wilted leaves.
- Thorough washing: Rinse several times in clean water to remove all dirt and debris.
- Draining: Drain in a colander and gently pat dry with kitchen towels.
Salting Green Onions
- Preparing salt water: Dissolve 400g of salt in 4L of water (10% solution).
- Salting process: Completely submerge the prepared green onions in the salt water for 3-4 hours.
- Rinsing: Remove the green onions and rinse 2-3 times in clean water.
- Draining: Let them drain in a colander for 30 minutes to 1 hour.
Tips
- If the green onions are too long, you can cut them in half.
- Adjust salting time based on the thickness of the green onions.
- Thoroughly removing excess water prevents the kimchi from becoming soggy.
5. Mixing the Kimchi: The Secret to Even Seasoning
Mixing the kimchi requires care and skill. Evenly applying and mixing the seasoning is crucial for delicious kimchi.
Mixing Process
- Applying seasoning:
- Spread the salted green onions in a large bowl.
- Evenly sprinkle the prepared seasoning over the green onions.
- Hand mixing:
- Wearing rubber gloves, gently mix to ensure the seasoning coats the green onions evenly.
- Pay attention to the root parts, ensuring the seasoning penetrates well.
- Packing into containers:
- Pack the mixed green onions into kimchi containers or glass jars.
- Press down firmly to remove air pockets.
Mixing Tips
- When applying seasoning, make sure it gets between the leaves of the green onions.
- Be gentle when mixing to avoid making the green onions too soft.
- When packing into containers, pour any remaining seasoning evenly over the top.
6. Ways to Enjoy Jeolla-do Green Onion Kimchi: Delicious Tips
While delicious on its own, Jeolla-do green onion kimchi can be used in various dishes for an even richer taste experience.
Green Onion Kimchi Recipe Ideas
- Green onion kimchi pancakes: Chop the kimchi and mix into pancake batter.
- Green onion kimchi fried rice: Stir-fry rice with finely chopped kimchi for a quick meal.
- Green onion kimchi noodles: Top cold noodles with kimchi for a refreshing summer dish.
- Green onion kimchi tofu stew: Simmer tofu with kimchi for a hearty side dish.
Storage and Fermentation Tips
- Store at room temperature for the first 1-2 days to initiate fermentation.
- Then refrigerate for slow fermentation.
- The kimchi reaches its best taste after about 2-3 weeks.
- For long-term storage, divide into smaller containers and freeze.
Jeolla-do green onion kimchi is a food that develops deeper flavors over time. Enjoy it in various ways to experience the depth of traditional Korean cuisine.
Conclusion
We’ve explored in detail the secrets and methods of making Jeolla-do green onion kimchi. From selecting fresh ingredients to making the perfect seasoning, careful preparation and salting, to the loving process of mixing – every step plays a crucial role in creating delicious kimchi.
Jeolla-do green onion kimchi is more than just a side dish; it’s a precious heritage embodying our food culture and tradition. By following this recipe and making it yourself, you too can fall in love with the deep taste and aroma of Jeolla-do green onion kimchi.
While the process of making kimchi requires time and effort, it’s a rewarding and enjoyable experience. Why not make it a special memory by preparing it with family or friends?
May your table be filled with the taste and care of Jeolla-do through this green onion kimchi. Here’s to healthy and delicious meals with Jeolla-do green onion kimchi. Thank you.
