- Prep Time: 20 min. Brining Time: 1 day to 2 weeks
- Yields: 1 quart
Ingredients
- 1 pound scallions
- 4 tbsp gochugaru
- 4 tbsp fish sauce
- 2 tsps sugar
- 1 tsp grated ginger
- 2-3 minced cloves garlic
Preparation
- Mix together all ingredients except scallions into a nice paste, then rub into cleaned and trimmed scallions (left whole).
- Pack into a jar or place into a Ziploc bag and squeeze the air out. Leave to ferment at cool room temperature for 1 day, then refrigerate. It can be eaten immediately or stored for up to 3 weeks.
