This green onion kimchi recipe from singer Kim Yong-bin is a quick Korean side dish made by seasoning 300 g (10.6 oz) of Korean green onions with 5 tbsp sand lance fish sauce and 2 tbsp honey for 10 minutes, then tossing them with gochugaru and maesil syrup.
Instead of slicing the green onions crosswise into rounds, they are cut lengthwise along the grain. This helps prevent too much sticky juice from being released and keeps the texture crisp. There is no need to make a separate glutinous rice paste; briefly seasoning the green onions with fish sauce and honey softens their sharp raw flavor while adding savory depth and a subtle sweetness.
Ready in about 10 minutes, this quick kimchi makes a great side dish for rich foods such as samgyeopsal, chadolbagi, or ramen.
⏱️ Cooking Time: About 10 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredient
- 300 g (10.6 oz) Korean green onions
🧂 Seasonings & Sauce
- 5 tbsp sand lance fish sauce
- 2 tbsp honey
- 6 tbsp gochugaru (Korean chili flakes)
- 1 tbsp maesil syrup (Korean green plum syrup)
- A little salt
- A little sesame seeds
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Easy Green Onion Kimchi
- Slice the green onions lengthwise: Wash 300 g (10.6 oz) Korean green onions thoroughly and dry them completely. Place them on a cutting board and slice each one lengthwise into 4 long strips, following the natural grain.
- Cut into easy-to-eat lengths: Cut the long green onion strips crosswise into 3 sections so they are easy to pick up with chopsticks.
- Season with fish sauce and honey: Place the prepared green onions in a large bowl. Add 5 tbsp sand lance fish sauce and 2 tbsp honey, mix evenly, and let them sit for 10 minutes.
- Add gochugaru and maesil syrup: After 10 minutes, when the green onions have softened slightly, add 6 tbsp gochugaru and 1 tbsp maesil syrup. Toss gently so the seasoning coats the green onions evenly without clumping.
- Adjust the seasoning and add sesame seeds: Taste the seasoning and add a little salt if needed. Finish with a sprinkle of sesame seeds.
✓ Key Tips for Success
- Cut the green onions in the right direction: Slicing them crosswise into rounds can release too much sticky juice and make the seasoning slippery. Cutting them lengthwise along the grain helps retain moisture while keeping the green onions crisp rather than tough.
- Keep the seasoning time to 10 minutes: Leaving the green onions in the fish sauce and honey for too long can make them overly soft and watery. Seasoning them for just 10 minutes with 2 tbsp honey and 5 tbsp sand lance fish sauce helps mellow the sharpness while keeping a firm, crisp texture.
✓ Serving Tips
- Freshly made green onion kimchi has a crisp, sharp flavor that pairs especially well with golden grilled samgyeopsal, rich chadolbagi, or jjajang ramen. Its fresh bite helps balance heavier, richer dishes.
- On the day it is made, the kimchi tastes fresh and punchy. If left at room temperature for about half a day to lightly ferment, the seasoning and the natural sweetness of the green onions become more deeply blended.
✓ How to Choose Good Green Onions
- Length and firmness of the white section: Choose green onions with long, straight white sections near the root. They should feel firm and full rather than soft when held.
- Leaf color and transition: Look for a clear transition between the white stalk and green leaves. The leaves should be a deep, vivid green with tips that are not dried out.
- Surface and firmness: The stalks should look smooth without sticky sap leaking from the surface. They should also stay straight and springy when lifted.
✓ Green Onion Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 23.00 kcal |
| Carbohydrates | 4.80 g |
| Protein | 1.78 g |
| Fat | 0.15 g |
| Sodium | 0.00 mg |
Based on raw green onion per 100 g. Actual nutrition values may vary depending on variety, part, product, and preparation.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Do I need to soak the green onions in water to reduce their sharp flavor?
No. Soaking them in cold water can make them absorb extra moisture and dilute the seasoning. In this recipe, they are seasoned directly with honey and sand lance fish sauce for 10 minutes to mellow the sharpness without making them watery.
Q2. Can I use anchovy fish sauce instead of sand lance fish sauce?
Yes. You can use the same 5 tbsp, although anchovy fish sauce may have a slightly stronger aroma. If you prefer, adjust the amount within the 4–5 tbsp range to suit your taste.
Kim Yong-bin’s green onion kimchi keeps the onions crisp while softening their strong raw bite through a short 10-minute seasoning with sand lance fish sauce and honey. The spicy-sweet mixture of gochugaru and maesil syrup coats the green onions well and pairs naturally with grilled meat.
If you are looking for a quick kimchi recipe that does not require glutinous rice paste, or a fresh Korean side dish to serve with meat, try this easy green onion kimchi recipe. Freshly made, it has a crisp texture and pleasantly sharp flavor that goes especially well with samgyeopsal, chadolbagi, or ramen.
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