{"content_id":"8xbmwzg9sz","slug":"pa-kimchi-500g-seasoning-and-scallion-preparation","locale":"en","schema_type":"HowTo","category":"how_to","category_name":"How-to","title":"Pa Kimchi Recipe for 500g of Scallions: Prep and Seasoning","summary":"This guide explains how to season 500g of scallions without a separate salting step. It compares this with a home-style recipe that first salts the white parts in fish sauce and distinguishes differences in measurement units from differences in the figures given in the original text.","sponsorship_disclosure":null,"affiliate_disclosure":null,"commerce_disclosure":null,"author":{"name":"Injoys Editorial Team","url":"https://injoys.com/ko/about"},"key_points":["Remove any wilted leaves and outer skins from the scallions, then wash them under running water.","Drain the scallions in a strainer and check the amount you will use.","Check whether the recipe calls for a separate salting step, then measure the seasoning for your chosen recipe.","Apply the seasoning to the white parts of the scallions first, then lightly coat the green leaves.","Arrange the seasoned scallions neatly in a container and refrigerate."],"content_markdown":"To make scallion kimchi, first trim the scallions and drain them. The **500g** scallion recipe can be made without pre-salting. Apply the seasoning to the white parts first. Keep the recipe that first salts the scallions in fish sauce separate.\n\nThe measurements are based on a post dated November 14, 2023, and a recipe revised on October 1, 2026.\n\n## Ingredients and tools\n\nIf this is your first time making it, choose a recipe that gives the scallion amount by weight. The 500g recipe below is a cooking record by 포남댁, a contributor to 만개의레시피. It is not a single standardized recipe, so use it as a starting point and adjust it to your taste.\n\n- Main ingredient: 500g scallions\n- Seasoning: red pepper powder, onion, pear juice, garlic, anchovy fish sauce, salted shrimp, plum extract, ground ginger\n- Tools: scale, measuring spoons, strainer, large bowl, knife, blender, storage container\n\n## How to prepare scallions for scallion kimchi\n\nFirst remove wilted parts and any outer skin with soil on it. After washing the scallions, drain them in a strainer. Too much water left from washing can thin the prepared seasoning.\n\n1. Cut off the root tips and remove yellowed, wilted leaves.\n2. Peel away any dirty outer skin from the white parts.\n3. Rinse the soil from between the white parts and the leaves under running water.\n4. As you wash, remove any other damaged outer leaves you find.\n5. Drain the scallions in a strainer, then measure out the amount to season.\n\n## Scallion kimchi seasoning for 500g\n\nThe measurements below are for a recipe without a separate pre-salting step. There is no step for adding glutinous rice paste, either. The ingredient list and instructions in the original give different amounts of garlic, so both are shown separately.\n\n| Ingredient | Amount for 500g scallions |\n| --- | --- |\n| Red pepper powder | 5 tablespoons |\n| Onion | 1/4 onion |\n| Pear juice | 30mL |\n| Garlic | 4 cloves in the ingredient list, 3 cloves in the instructions |\n| Anchovy fish sauce | 3 tablespoons |\n| Salted shrimp | 1.5 tablespoons |\n| Plum extract | 2 tablespoons |\n| Ground ginger | 1 teaspoon |\n\nAccording to the site's measurement guide, 1 tablespoon is 15mL. A teaspoon is 5mL. These are units of volume, not the weight of a powder.\n\nYou can prepare 4 cloves of garlic if you follow the ingredient list. The instructions, however, say 3 cloves. Recording which amount you chose will make it easier to adjust the next batch.\n\n## How to season and pack the scallions without pre-salting\n\nApply the seasoning directly to the drained scallions. This method does not include a step for pre-salting them in fish sauce. It uses different amounts of seasoning on the white parts and the green leaves.\n\n1. Put the seasonings listed in the table into a bowl.\n2. Blend the onion and garlic, then mix them into the seasoning.\n3. Take a few scallions at a time and coat the white parts generously with seasoning.\n4. Lightly coat the green leaves with the remaining seasoning.\n5. Place the seasoned scallions neatly in a clean container.\n6. Season and pack the remaining scallions the same way, layering them neatly.\n\nThere is no need to massage the green leaves for as long as the white parts. Fold the leaves gently to fit the length of the container. Tying them tightly is not a required step.\n\n## Comparing pre-salting in fish sauce with seasoning directly\n\nThe main difference between the two methods is when the fish sauce is added. 제시카-라이프's cooking record salts the white parts first, then uses that same fish sauce in the seasoning.\n\n| Category | Salt the white parts first | No separate pre-salting |\n| --- | --- | --- |\n| Source | 제시카-라이프 cooking record | 포남댁 on 만개의레시피 |\n| Scallion amount | About half a bunch of trimmed scallions | 500g scallions |\n| Fish sauce | Sand lance fish sauce, amount not specified | 3 tablespoons anchovy fish sauce |\n| Order of use | Salt the white parts, then reuse the fish sauce in the seasoning | Mix into the seasoning from the start |\n| Glutinous rice paste | An example that added leftover kimchi seasoning | Not included |\n| Measurement limitations | Scallion weight and fish sauce amount are unclear | Inconsistent garlic amounts |\n\nThe remaining seasonings for the half-bunch recipe are listed below. The original's spoon measurements are kept distinct. They have not been converted to mL because the size of the measuring spoons could not be confirmed.\n\n| Ingredient | Amount used for about half a bunch of scallions |\n| --- | --- |\n| Sugar | 1 spoonful |\n| Garlic | 1 teaspoon |\n| Salted shrimp | 2 teaspoons |\n| Red pepper powder | About 3 spoonfuls |\n| Sand lance fish sauce | The fish sauce used for pre-salting |\n| Leftover kimchi seasoning | Amount added not specified |\n\nIf you choose this method, take care not to add the fish sauce twice. The original uses the fish sauce from the pre-salting step. It does not call for a separate addition of fish sauce.\n\n1. Pour sand lance fish sauce over the white parts of the trimmed scallions to salt them.\n2. After about 30 minutes, turn them so the white parts make even contact with the fish sauce.\n3. Mix the remaining seasonings into the fish sauce used for pre-salting.\n4. Take 5~6 scallions at a time, coat them with seasoning, and place them in a container.\n\nThe 30 minutes given in the original is the point at which to turn the scallions. It is not a specified total pre-salting time. Without a fish sauce amount, it is difficult to reproduce the same saltiness exactly.\n\n## Example calculation for a half batch\n\nHalving the 500g recipe gives you 250g scallions. Divide the other ingredients by the same proportion. The amounts below are calculated by halving the original recipe.\n\n| Ingredient | Amount for 250g scallions |\n| --- | --- |\n| Red pepper powder | 2.5 tablespoons |\n| Onion | 1/8 onion |\n| Pear juice | 15mL |\n| Garlic | 2 cloves, based on the 4 cloves in the ingredient list |\n| Anchovy fish sauce | 1.5 tablespoons |\n| Salted shrimp | 0.75 tablespoon |\n| Plum extract | 1 tablespoon |\n| Ground ginger | 0.5 teaspoon |\n\nDo not apply this calculation to the half-bunch recipe. The actual weight of half a bunch has not been confirmed. First check whether the scallion weights are comparable.\n\n## Record measurements to make the same recipe again\n\nRecording when you weighed the ingredients will make the next batch easier. The 500g recipe does not clearly distinguish between the weight before and after trimming. Do not assume that one bunch has a fixed weight.\n\n| What to record | Why to record it |\n| --- | --- |\n| Weight before and after trimming | To account for the roots and leaves discarded |\n| How thoroughly the scallions were drained | To check for differences in concentration caused by water left from washing |\n| Measuring tools used | To avoid confusing a household spoon with a measuring spoon |\n| Type and amount of fish sauce | To have a basis for adjusting the seasoning next time |\n| Number of garlic cloves | To record your choice given the difference in the original |\n| Added ingredients | To distinguish the original recipe from adjustments made to taste |\n\nIf you change the fish sauce, record the product name too. You cannot assume that different products are equally salty at the same volume. The heat level of the red pepper powder is also worth noting for future adjustments.\n\n## Common mistakes and adjustments to taste\n\nStart by keeping the seasonings from different recipes separate. Make the recipe you chose first, then adjust it while recording which ingredients and amounts you change.\n\n| Situation | What to check |\n| --- | --- |\n| Adding more fish sauce after pre-salting | The fish sauce used for pre-salting is part of the total seasoning |\n| Adding both sugar and plum extract | Check whether you have combined two different recipes |\n| Wanting less sweetness | Start by making small adjustments to the sweet ingredient in your chosen recipe |\n| Having no glutinous rice paste | The 500g recipe can be made without it |\n| Adding leftover kimchi seasoning | Account for the salted seafood and sweet ingredients already in it |\n| Using large green onions instead of scallions | Their different thickness makes it difficult to use the same pre-salting time |\n\nLeaving out glutinous rice paste is not the same as leaving out all liquids. The 500g recipe includes pear juice and fish sauce, among other ingredients. If you choose the recipe without paste, follow that recipe's ingredients.\n\n## What to check when fermenting and storing\n\nThe two home recipes do not establish a common number of days for fermentation. The rate varies with room temperature and the condition of the scallions. Do not set an arbitrary fixed time to leave the kimchi at room temperature.\n\n- Close the lid and refrigerate the finished kimchi.\n- Use clean tongs or chopsticks when taking some out.\n- Write the date you made it on the container.\n- Do not assume one storage period applies to all homemade kimchi.\n\nFor public-agency cooking information, check the food menu on 농촌진흥청 농사로. Its 이달의 식재료 section has information related to scallion kimchi. When consulting the agency's guidance, check ingredient weights and storage conditions as well.\n\nAdjusting sweetness in a home recipe is a matter of taste. Do not treat that choice as a public agency's storage standard. Both recipes reviewed here are personal cooking records.","content_html":"\u003cp\u003eTo make scallion kimchi, first trim the scallions and drain them. The \u003cstrong\u003e500g\u003c/strong\u003e scallion recipe can be made without pre-salting. Apply the seasoning to the white parts first. Keep the recipe that first salts the scallions in fish sauce separate.\u003c/p\u003e\n\u003cp\u003eThe measurements are based on a post dated November 14, 2023, and a recipe revised on October 1, 2026.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#ingredients-and-tools\" class=\"anchor\" id=\"ingredients-and-tools\"\u003e\u003c/a\u003eIngredients and tools\u003c/h2\u003e\n\u003cp\u003eIf this is your first time making it, choose a recipe that gives the scallion amount by weight. The 500g recipe below is a cooking record by 포남댁, a contributor to 만개의레시피. It is not a single standardized recipe, so use it as a starting point and adjust it to your taste.\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eMain ingredient: 500g scallions\u003c/li\u003e\n\u003cli\u003eSeasoning: red pepper powder, onion, pear juice, garlic, anchovy fish sauce, salted shrimp, plum extract, ground ginger\u003c/li\u003e\n\u003cli\u003eTools: scale, measuring spoons, strainer, large bowl, knife, blender, storage container\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2\u003e\n\u003ca href=\"#how-to-prepare-scallions-for-scallion-kimchi\" class=\"anchor\" id=\"how-to-prepare-scallions-for-scallion-kimchi\"\u003e\u003c/a\u003eHow to prepare scallions for scallion kimchi\u003c/h2\u003e\n\u003cp\u003eFirst remove wilted parts and any outer skin with soil on it. After washing the scallions, drain them in a strainer. Too much water left from washing can thin the prepared seasoning.\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eCut off the root tips and remove yellowed, wilted leaves.\u003c/li\u003e\n\u003cli\u003ePeel away any dirty outer skin from the white parts.\u003c/li\u003e\n\u003cli\u003eRinse the soil from between the white parts and the leaves under running water.\u003c/li\u003e\n\u003cli\u003eAs you wash, remove any other damaged outer leaves you find.\u003c/li\u003e\n\u003cli\u003eDrain the scallions in a strainer, then measure out the amount to season.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2\u003e\n\u003ca href=\"#scallion-kimchi-seasoning-for-500g\" class=\"anchor\" id=\"scallion-kimchi-seasoning-for-500g\"\u003e\u003c/a\u003eScallion kimchi seasoning for 500g\u003c/h2\u003e\n\u003cp\u003eThe measurements below are for a recipe without a separate pre-salting step. There is no step for adding glutinous rice paste, either. The ingredient list and instructions in the original give different amounts of garlic, so both are shown separately.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eIngredient\u003c/th\u003e\n\u003cth\u003eAmount for 500g scallions\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eRed pepper powder\u003c/td\u003e\n\u003ctd data-label=\"Amount for 500g scallions\"\u003e5 tablespoons\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eOnion\u003c/td\u003e\n\u003ctd data-label=\"Amount for 500g scallions\"\u003e1/4 onion\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003ePear juice\u003c/td\u003e\n\u003ctd data-label=\"Amount for 500g scallions\"\u003e30mL\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eGarlic\u003c/td\u003e\n\u003ctd data-label=\"Amount for 500g scallions\"\u003e4 cloves in the ingredient list, 3 cloves in the instructions\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eAnchovy fish sauce\u003c/td\u003e\n\u003ctd data-label=\"Amount for 500g scallions\"\u003e3 tablespoons\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eSalted shrimp\u003c/td\u003e\n\u003ctd data-label=\"Amount for 500g scallions\"\u003e1.5 tablespoons\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003ePlum extract\u003c/td\u003e\n\u003ctd data-label=\"Amount for 500g scallions\"\u003e2 tablespoons\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eGround ginger\u003c/td\u003e\n\u003ctd data-label=\"Amount for 500g scallions\"\u003e1 teaspoon\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eAccording to the site's measurement guide, 1 tablespoon is 15mL. A teaspoon is 5mL. These are units of volume, not the weight of a powder.\u003c/p\u003e\n\u003cp\u003eYou can prepare 4 cloves of garlic if you follow the ingredient list. The instructions, however, say 3 cloves. Recording which amount you chose will make it easier to adjust the next batch.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#how-to-season-and-pack-the-scallions-without-pre-salting\" class=\"anchor\" id=\"how-to-season-and-pack-the-scallions-without-pre-salting\"\u003e\u003c/a\u003eHow to season and pack the scallions without pre-salting\u003c/h2\u003e\n\u003cp\u003eApply the seasoning directly to the drained scallions. This method does not include a step for pre-salting them in fish sauce. It uses different amounts of seasoning on the white parts and the green leaves.\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePut the seasonings listed in the table into a bowl.\u003c/li\u003e\n\u003cli\u003eBlend the onion and garlic, then mix them into the seasoning.\u003c/li\u003e\n\u003cli\u003eTake a few scallions at a time and coat the white parts generously with seasoning.\u003c/li\u003e\n\u003cli\u003eLightly coat the green leaves with the remaining seasoning.\u003c/li\u003e\n\u003cli\u003ePlace the seasoned scallions neatly in a clean container.\u003c/li\u003e\n\u003cli\u003eSeason and pack the remaining scallions the same way, layering them neatly.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eThere is no need to massage the green leaves for as long as the white parts. Fold the leaves gently to fit the length of the container. Tying them tightly is not a required step.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#comparing-pre-salting-in-fish-sauce-with-seasoning-directly\" class=\"anchor\" id=\"comparing-pre-salting-in-fish-sauce-with-seasoning-directly\"\u003e\u003c/a\u003eComparing pre-salting in fish sauce with seasoning directly\u003c/h2\u003e\n\u003cp\u003eThe main difference between the two methods is when the fish sauce is added. 제시카-라이프's cooking record salts the white parts first, then uses that same fish sauce in the seasoning.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c/th\u003e\n\u003cth\u003eSalt the white parts first\u003c/th\u003e\n\u003cth\u003eNo separate pre-salting\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eSource\u003c/td\u003e\n\u003ctd data-label=\"Salt the white parts first\"\u003e제시카-라이프 cooking record\u003c/td\u003e\n\u003ctd data-label=\"No separate pre-salting\"\u003e포남댁 on 만개의레시피\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eScallion amount\u003c/td\u003e\n\u003ctd data-label=\"Salt the white parts first\"\u003eAbout half a bunch of trimmed scallions\u003c/td\u003e\n\u003ctd data-label=\"No separate pre-salting\"\u003e500g scallions\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eFish sauce\u003c/td\u003e\n\u003ctd data-label=\"Salt the white parts first\"\u003eSand lance fish sauce, amount not specified\u003c/td\u003e\n\u003ctd data-label=\"No separate pre-salting\"\u003e3 tablespoons anchovy fish sauce\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eOrder of use\u003c/td\u003e\n\u003ctd data-label=\"Salt the white parts first\"\u003eSalt the white parts, then reuse the fish sauce in the seasoning\u003c/td\u003e\n\u003ctd data-label=\"No separate pre-salting\"\u003eMix into the seasoning from the start\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eGlutinous rice paste\u003c/td\u003e\n\u003ctd data-label=\"Salt the white parts first\"\u003eAn example that added leftover kimchi seasoning\u003c/td\u003e\n\u003ctd data-label=\"No separate pre-salting\"\u003eNot included\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eMeasurement limitations\u003c/td\u003e\n\u003ctd data-label=\"Salt the white parts first\"\u003eScallion weight and fish sauce amount are unclear\u003c/td\u003e\n\u003ctd data-label=\"No separate pre-salting\"\u003eInconsistent garlic amounts\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThe remaining seasonings for the half-bunch recipe are listed below. The original's spoon measurements are kept distinct. They have not been converted to mL because the size of the measuring spoons could not be confirmed.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eIngredient\u003c/th\u003e\n\u003cth\u003eAmount used for about half a bunch of scallions\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eSugar\u003c/td\u003e\n\u003ctd data-label=\"Amount used for about half a bunch of scallions\"\u003e1 spoonful\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eGarlic\u003c/td\u003e\n\u003ctd data-label=\"Amount used for about half a bunch of scallions\"\u003e1 teaspoon\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eSalted shrimp\u003c/td\u003e\n\u003ctd data-label=\"Amount used for about half a bunch of scallions\"\u003e2 teaspoons\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eRed pepper powder\u003c/td\u003e\n\u003ctd data-label=\"Amount used for about half a bunch of scallions\"\u003eAbout 3 spoonfuls\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eSand lance fish sauce\u003c/td\u003e\n\u003ctd data-label=\"Amount used for about half a bunch of scallions\"\u003eThe fish sauce used for pre-salting\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eLeftover kimchi seasoning\u003c/td\u003e\n\u003ctd data-label=\"Amount used for about half a bunch of scallions\"\u003eAmount added not specified\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eIf you choose this method, take care not to add the fish sauce twice. The original uses the fish sauce from the pre-salting step. It does not call for a separate addition of fish sauce.\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePour sand lance fish sauce over the white parts of the trimmed scallions to salt them.\u003c/li\u003e\n\u003cli\u003eAfter about 30 minutes, turn them so the white parts make even contact with the fish sauce.\u003c/li\u003e\n\u003cli\u003eMix the remaining seasonings into the fish sauce used for pre-salting.\u003c/li\u003e\n\u003cli\u003eTake 5~6 scallions at a time, coat them with seasoning, and place them in a container.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eThe 30 minutes given in the original is the point at which to turn the scallions. It is not a specified total pre-salting time. Without a fish sauce amount, it is difficult to reproduce the same saltiness exactly.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#example-calculation-for-a-half-batch\" class=\"anchor\" id=\"example-calculation-for-a-half-batch\"\u003e\u003c/a\u003eExample calculation for a half batch\u003c/h2\u003e\n\u003cp\u003eHalving the 500g recipe gives you 250g scallions. Divide the other ingredients by the same proportion. The amounts below are calculated by halving the original recipe.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eIngredient\u003c/th\u003e\n\u003cth\u003eAmount for 250g scallions\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eRed pepper powder\u003c/td\u003e\n\u003ctd data-label=\"Amount for 250g scallions\"\u003e2.5 tablespoons\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eOnion\u003c/td\u003e\n\u003ctd data-label=\"Amount for 250g scallions\"\u003e1/8 onion\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003ePear juice\u003c/td\u003e\n\u003ctd data-label=\"Amount for 250g scallions\"\u003e15mL\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eGarlic\u003c/td\u003e\n\u003ctd data-label=\"Amount for 250g scallions\"\u003e2 cloves, based on the 4 cloves in the ingredient list\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eAnchovy fish sauce\u003c/td\u003e\n\u003ctd data-label=\"Amount for 250g scallions\"\u003e1.5 tablespoons\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eSalted shrimp\u003c/td\u003e\n\u003ctd data-label=\"Amount for 250g scallions\"\u003e0.75 tablespoon\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003ePlum extract\u003c/td\u003e\n\u003ctd data-label=\"Amount for 250g scallions\"\u003e1 tablespoon\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Ingredient\"\u003eGround ginger\u003c/td\u003e\n\u003ctd data-label=\"Amount for 250g scallions\"\u003e0.5 teaspoon\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eDo not apply this calculation to the half-bunch recipe. The actual weight of half a bunch has not been confirmed. First check whether the scallion weights are comparable.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#record-measurements-to-make-the-same-recipe-again\" class=\"anchor\" id=\"record-measurements-to-make-the-same-recipe-again\"\u003e\u003c/a\u003eRecord measurements to make the same recipe again\u003c/h2\u003e\n\u003cp\u003eRecording when you weighed the ingredients will make the next batch easier. The 500g recipe does not clearly distinguish between the weight before and after trimming. Do not assume that one bunch has a fixed weight.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eWhat to record\u003c/th\u003e\n\u003cth\u003eWhy to record it\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"What to record\"\u003eWeight before and after trimming\u003c/td\u003e\n\u003ctd data-label=\"Why to record it\"\u003eTo account for the roots and leaves discarded\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"What to record\"\u003eHow thoroughly the scallions were drained\u003c/td\u003e\n\u003ctd data-label=\"Why to record it\"\u003eTo check for differences in concentration caused by water left from washing\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"What to record\"\u003eMeasuring tools used\u003c/td\u003e\n\u003ctd data-label=\"Why to record it\"\u003eTo avoid confusing a household spoon with a measuring spoon\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"What to record\"\u003eType and amount of fish sauce\u003c/td\u003e\n\u003ctd data-label=\"Why to record it\"\u003eTo have a basis for adjusting the seasoning next time\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"What to record\"\u003eNumber of garlic cloves\u003c/td\u003e\n\u003ctd data-label=\"Why to record it\"\u003eTo record your choice given the difference in the original\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"What to record\"\u003eAdded ingredients\u003c/td\u003e\n\u003ctd data-label=\"Why to record it\"\u003eTo distinguish the original recipe from adjustments made to taste\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eIf you change the fish sauce, record the product name too. You cannot assume that different products are equally salty at the same volume. The heat level of the red pepper powder is also worth noting for future adjustments.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#common-mistakes-and-adjustments-to-taste\" class=\"anchor\" id=\"common-mistakes-and-adjustments-to-taste\"\u003e\u003c/a\u003eCommon mistakes and adjustments to taste\u003c/h2\u003e\n\u003cp\u003eStart by keeping the seasonings from different recipes separate. Make the recipe you chose first, then adjust it while recording which ingredients and amounts you change.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSituation\u003c/th\u003e\n\u003cth\u003eWhat to check\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Situation\"\u003eAdding more fish sauce after pre-salting\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eThe fish sauce used for pre-salting is part of the total seasoning\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Situation\"\u003eAdding both sugar and plum extract\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eCheck whether you have combined two different recipes\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Situation\"\u003eWanting less sweetness\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eStart by making small adjustments to the sweet ingredient in your chosen recipe\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Situation\"\u003eHaving no glutinous rice paste\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eThe 500g recipe can be made without it\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Situation\"\u003eAdding leftover kimchi seasoning\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eAccount for the salted seafood and sweet ingredients already in it\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Situation\"\u003eUsing large green onions instead of scallions\u003c/td\u003e\n\u003ctd data-label=\"What to check\"\u003eTheir different thickness makes it difficult to use the same pre-salting time\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eLeaving out glutinous rice paste is not the same as leaving out all liquids. The 500g recipe includes pear juice and fish sauce, among other ingredients. If you choose the recipe without paste, follow that recipe's ingredients.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#what-to-check-when-fermenting-and-storing\" class=\"anchor\" id=\"what-to-check-when-fermenting-and-storing\"\u003e\u003c/a\u003eWhat to check when fermenting and storing\u003c/h2\u003e\n\u003cp\u003eThe two home recipes do not establish a common number of days for fermentation. The rate varies with room temperature and the condition of the scallions. Do not set an arbitrary fixed time to leave the kimchi at room temperature.\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eClose the lid and refrigerate the finished kimchi.\u003c/li\u003e\n\u003cli\u003eUse clean tongs or chopsticks when taking some out.\u003c/li\u003e\n\u003cli\u003eWrite the date you made it on the container.\u003c/li\u003e\n\u003cli\u003eDo not assume one storage period applies to all homemade kimchi.\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eFor public-agency cooking information, check the food menu on 농촌진흥청 농사로. Its 이달의 식재료 section has information related to scallion kimchi. When consulting the agency's guidance, check ingredient weights and storage conditions as well.\u003c/p\u003e\n\u003cp\u003eAdjusting sweetness in a home recipe is a matter of taste. Do not treat that choice as a public agency's storage standard. Both recipes reviewed here are personal cooking records.\u003c/p\u003e\n","tags":["Food storage","Making Kimchi"],"faqs":[{"question":"Should I wash the scallions after trimming them?","answer":"Remove any wilted leaves and dirty outer layers first. Wash them under running water, removing any remaining dirt and damaged parts as you go."},{"question":"Do I have to salt the green onion kimchi with fish sauce first?","answer":"Some methods skip the separate salting step. Choose one set of ingredient proportions designed for whether or not you salt the scallions."},{"question":"Can I count one bunch of scallions as 500g?","answer":"Do not assume that one bunch weighs 500g. Check its actual weight, and distinguish between measurements taken before and after trimming."},{"question":"Should I use 3 or 4 cloves of garlic?","answer":"Ponamdaek's recipe lists 4 in the ingredients but 3 in the cooking instructions. The half-batch calculations in this article are based on the ingredient list."},{"question":"Can I make it without glutinous rice paste?","answer":"The 500g recipe described here does not use glutinous rice paste. Prepare the other ingredients according to the proportions for the version without the paste."},{"question":"Should I apply the seasoning the same way to the white parts and green leaves?","answer":"Apply plenty to the white parts first, then lightly coat the green leaves. There is no need to massage the leaves for long."},{"question":"Do I discard the fish sauce used for salting?","answer":"In the sand lance fish sauce salting method described here, the fish sauce is reused in the seasoning. Make sure you do not add the same recipe's fish sauce a second time."},{"question":"How many days should I let it ferment before eating it?","answer":"There is no fermentation period that applies to both recipes I checked. It varies with the temperature and the condition of the ingredients, so it is difficult to give a fixed number of days."},{"question":"Can I convert the mL measurement for a tablespoon directly into grams?","answer":"Volume and weight are different units. Do not convert the mL measurements for chili powder or salted shrimp into the same number of grams."}],"sources":[{"url":"https://www.10000recipe.com/recipe/7084074","title":"Ponamdaek, Simple seasoning recipe and how to make scallion kimchi, posted 2026-09-30, updated 2026-10-01","type":"source"},{"url":"https://jessica-life.tistory.com/585","title":"Jessica-Life, Making green onion kimchi with scallions, salting only the roots with sand lance fish sauce + seasoning, 2023-11-14","type":"source"},{"url":"https://jessica-life.tistory.com/1134","title":"Jessica-Life, Collection of kimjang and kimchi-making recipes, from napa cabbage kimchi to dongchimi, 2026-10-04","type":"source"},{"url":"https://www.nongsaro.go.kr/portal/ps/psr/psrb/monthFdLst.ps","title":"Rural Development Administration Nongsaro, Food and ingredients of the month","type":"source"}],"images":[{"id":1854,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6Mjg1ODcsInB1ciI6ImJsb2JfaWQifX0=--b37a5e65e193cf29087dc64dbed5176aabc097e6/ai-10a93edb.webp","is_representative":true,"generation_method":"ai_photo","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"주방에서 쪽파의 흰 부분에 붉은 양념을 바르는 여성, 옆에는 체와 보관 용기가 있다.","caption":"양념은 쪽파의 흰 부분에 먼저 바르고 푸른 잎에는 가볍게 묻히세요.","description":null},"en":{"alt":"A woman coats the white bulbs of scallions with red kimchi seasoning beside a colander and storage container.","caption":"Apply seasoning to the white parts first, then lightly coat the green leaves.","description":null},"ja":{"alt":"台所で女性が小ねぎの白い部分に赤いキムチだれを塗り、そばにざると保存容器がある。","caption":"味付けは白い部分から始め、緑の葉には軽く絡めましょう。","description":null},"es":{"alt":"Una mujer unta las bases blancas de unas cebolletas con condimento rojo, junto a un colador y un recipiente.","caption":"Aplica el condimento primero a la parte blanca y cubre ligeramente las hojas verdes.","description":null},"id":{"alt":"Seorang perempuan melumuri pangkal putih daun bawang dengan bumbu merah di dekat saringan dan wadah penyimpanan.","caption":"Oleskan bumbu pada bagian putih terlebih dahulu, lalu balurkan tipis pada daun hijaunya.","description":null},"pt":{"alt":"Uma mulher passa tempero vermelho na base branca de cebolinhas, ao lado de um escorredor e um recipiente.","caption":"Passe o tempero primeiro na parte branca e cubra levemente as folhas verdes.","description":null},"zh-hant":{"alt":"一名女子在廚房將紅色泡菜醬料塗在青蔥白色根部，旁邊放著瀝水籃和保鮮盒。","caption":"先將醬料抹在蔥白，再輕輕沾裹綠色蔥葉。","description":null},"de":{"alt":"Eine Frau bestreicht die weißen Enden von Frühlingszwiebeln mit roter Kimchi-Würzpaste; daneben stehen Sieb und Behälter.","caption":"Die Würzpaste zuerst auf die weißen Teile auftragen und die grünen Blätter nur leicht damit benetzen.","description":null}}},{"id":1855,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6Mjg1OTUsInB1ciI6ImJsb2JfaWQifX0=--7cb1530a390d36533115c3155e721807119de27b/ai-e833ba6a.webp","is_representative":false,"generation_method":"ai_semi","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"노년 남성이 쪽파김치가 담긴 투명 밀폐 용기를 냉장고 선반에 넣고 있다.","caption":"양념한 쪽파를 용기에 가지런히 담아 냉장 보관하세요.","description":null},"en":{"alt":"An older man places a lidded clear container of scallion kimchi on a refrigerator shelf.","caption":"Arrange the seasoned scallions neatly in a container and refrigerate them.","description":null},"ja":{"alt":"年配の男性が、ネギキムチ入りの透明なふた付き容器を冷蔵庫の棚に置いている。","caption":"味付けしたネギを容器にきれいに並べ、冷蔵保存してください。","description":null},"es":{"alt":"Un hombre mayor coloca un recipiente transparente con tapa y kimchi de cebolleta en el refrigerador.","caption":"Acomoda las cebolletas condimentadas en un recipiente y guárdalas en el refrigerador.","description":null},"id":{"alt":"Pria lanjut usia menaruh wadah bening bertutup berisi kimchi daun bawang di rak kulkas.","caption":"Tata daun bawang berbumbu dengan rapi dalam wadah, lalu simpan di kulkas.","description":null},"pt":{"alt":"Um homem mais velho coloca um recipiente transparente com tampa e kimchi de cebolinha na geladeira.","caption":"Arrume as cebolinhas temperadas em um recipiente e guarde na geladeira.","description":null},"zh-hant":{"alt":"一名年長男子將裝有蔥泡菜的透明帶蓋保鮮盒放上冰箱層架。","caption":"將拌好調味料的蔥整齊放入容器，冷藏保存。","description":null},"de":{"alt":"Ein älterer Mann stellt eine durchsichtige Dose mit Deckel und Frühlingszwiebel-Kimchi in den Kühlschrank.","caption":"Die gewürzten Frühlingszwiebeln ordentlich in einen Behälter legen und kühl lagern.","description":null}}}],"published_at":"2026-10-15T19:57:06+09:00","updated_at":"2026-10-15T19:57:06+09:00","license":"cc_by","translation_status":"reviewed","available_locales":["ko","en","ja","es"],"data_locales":["ko","en","ja","es","id","pt","zh-hant","de"],"url":"https://injoys.com/en/articles/pa-kimchi-500g-seasoning-and-scallion-preparation"}