Quick Scallion Kimchee

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Preparation info

  • Makes

    2

    • Difficulty

      Easy

Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Although the classic long-fermented cabbage-based kimchee is fairly easy to make, it does take time. This version with scallions is ridiculously simple and ready in a day or two. I learned how to make it from my friend Russell, a Los Angeles–born cook whose Korean mother made it throughout his childhood. Russell serves it to accompany perfectly steamed rice and simple grilled fish, a lovely combination. I like it chopped and stirred into a bowl of brothy ramen-style noodles, or tucked into a ham sandwich.

Ingredients

    Method