In the U.S., scallop picking stars in the sky?
There is nothing to envy in the Korean market, a big city where many Koreans live
You can enjoy all the food ingredients in Korea, but there are more places where you can't.
Even in the Korean markets where I live, chives are picking stars in the sky.
This is what green onions usually look like in Grocery in the U.S.
Is there a reason to cut the ends of green onions neatly?
If you plant that green onion in the garden, it becomes extremely thick like a green onion.
Unfortunately, it's not chives,
I buy 4 layers of green onion and make green onion kimchi.
After washing it clean, cut the green onion roots and store them in the freezer
It's used to make broth.
Cut the length of green onions into bite-sized pieces.
(3 to 4 pieces)

You can just use the white part for the chives
The white part of the American wave is thick, so we use it in half.
First, marinate the white part in 1/4 cup of fish sauce (three crabs' anchovy sauce) for 10 to 15 minutes.
(If you pickle the green part together, it gets too tough.)

Green onion kimchi. [Making seasoning]
Mix 2 tablespoons of glutinous rice flour in 1 cup of water and stir well so that it does not get pressed for 4 minutes over medium heat.
Add the ingredients below to the cooled glutinous rice paste and mix well.
5 tablespoons of red pepper powder
1.5 tablespoons of minced garlic
1 teaspoon minced ginger
1 to 1.5 tablespoons of sugar
2 tablespoons of plum extract
2 tablespoons of sesame seeds
(Adjust red pepper powder and sugar to suit your taste.)
If it's a bit bland, you can add more salty taste with fish sauce.

Put the sauce on top of the salted white scallions

Put the green parts on top of that
Gently so that the sauce gets evenly soaked Mix it.

Put the mixed green onion kimchi in a storage bowl and let it ripen at room temperature for 2 to 3 days
I eat it refrigerated.

You can enjoy the delicious taste of green onion kimchi when you eat it after aging at room temperature for two to three days.
Rather than making it, waiting for it to ripen
I think it's harder for me.
Time flies so fast
Put a bowl of rice in hot beef bone soup
I want to eat a piece of green onion kimchi on top of it
I'm already impatient.