Green Onion Kimchi

ingredients

2 bundles or 3 oz of thin scallions or green onions (you can find these in the asian markets)
3 tbsp fish sauce
2 tbsp gochugaru
1 tbsp of garlic, minced
1 tbp of ginger, minced
1 tbsp plum extract (optional)
1 tbsp cane sugar

steps

1. Wash and cut off the tops of the thin scallions. Thin green onions taste sweeter than the regular size green onion and that is why it is often used to make green onion kimchi.

2. Place the green onions in a bowl. Be sure to line the white tips of the green onion next to each other. Carefully drizzle 3 tbsp of fish sauce over ONLY the white part of the green onions. Then let it marinate for 10 minutes. Check the white parts of the stem. Feel the stems between your fingers. If the white part of the stem feels bendy, they are finished brining. Take the green onions out and place them into another bowl.

3. After you take out the green onions, you will see the leftover marinade juices that seeped from the fish sauce and green onions. Do not throw this away! This will be a part of our marinade. Add 2 tbsp gochugaru, 1 tbsp plum extract (optional), 1 tbsp of garlic, 1 tsp of ginger, and 1 tbsp cane sugar. Add the green onions. Wear disposable gloves and mix everything together. 

5. This is ready to eat! You can choose to eat it as-is, but what I like to do is coil and individually wrap the green onions to itself into bite size pieces. Store them in an airtight container. This is so yummy with rice. Although I love this side dish, be sure to brush your teeth and swish your mouth with ketchup or apple cider vinegar after! Your breath will definitely smell and possibly hurt your prospects at date night. Lol. :)