Quick Scallion Kimchee

February 11, 2014

Quick Scallion Kimchee (Kimchi)

No personal anecdotes to share this time. Just One Really Good Recipe, from One Good Dish.

You know that the cookbook is good when you frantically bookmark recipe after recipe until you cover most of the pages (or run out of post-it’s.) So, I am temporarily putting all of my other cookbooks on hold until I go through at least some of my bookmarks from One Good Dish.

Quick Scallion Kimchee was one of the first recipes I tried and it is definitely a keeper! This simple-to-make condiment compliments just about anything that is not granola, however, it feels most natural in the company of the following delicacies:

  • Roasted teriyaki salmon
  • Grilled vegetables (inside a sandwich or on their own)
  • A bowl of cooked quinoa
  • A fish taco
  • An avocado toast
  • A breakfast omelette
  • Roasted potatoes, smoked salmon and creme fraiche
  • A Reuben sandwich

Quick Scallion Kimchee (Kimchi)

Quick Scallion Kimchee (Kimchi)

Adapted from One Good Dish

Ingredients

Directions

  1. Trim the scallions and cut into 3-inch lengths. Put them in a glass or ceramic bowl, sprinkle with the salt, and let stand for 10 minutes.
  2. Mix together the garlic, sugar, ginger, red pepper flakes, sesame oil, sesame seeds, fish sauce, and rice vinegar. Add to the scallions and toss well to coat.
  3. Lay a plate over the bowl and leave in a warm place for 24 hours. Or, for a stronger-tasting kimchee, let ripen for up to 72 hours. It will keep for a month, refrigerated.

Wine Pairing

I balked at the very idea of finding a perfect alcohol pairing for this condiment. Then I began researching. I tried a couple of things on my own, like my most favorite brand of Sake. I also went to the local wine shop and asked for suggestions. And I googled my way around the internet as well. Through a number of tastings, I finally came across a stellar match – a spicy E. Guigal 2010 Châteauneuf-du-Pape.

Quick Scallion Kimchee (Kimchi)

If you want to try your hand at a more traditional Kimchi, go back to the recipe I posted a few months back, from the ever-so-popular  The Kimchi Cookbook.

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{ 5 comments… read them below or add one }

Klein February 13, 2014 at 4:51 PM

I have made this same recipe with radishes. I like it a lot

Lina February 13, 2014 at 4:53 PM

I am so happy I stumbled upon your blog. A friend of mine sent me a link. I am definitely a fan now! I have already made Baked Oatmeal twice http://cuceesprouts.com/2011/06/baked-oatmeal/ I live in Poland and I cannot make all of your recipes but I will try to make as many as I can!

Natalya Rogacho February 13, 2014 at 10:11 PM

Очень-очень вкусно!!!

Cucee March 25, 2014 at 1:08 PM

Thanks, Natalya

Cucee March 25, 2014 at 1:09 PM

Lina, Baked Oatmeal is on the weekly rotation at my house as well :)

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