Here’s a quick and easy recipe for vegan scallion (green onion) kimchi. Crunchy scallions coated in a spicy, savory kimchi paste – it’s a super refreshing side dish!

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Scallion Kimchi

Did you know? Scallion kimchi is a lot easier to make than the traditional kind with Napa cabbage. Plus, it requires far fewer ingredients to make! It only takes 15 minutes to prepare this tasty side dish.

So, next time you get cravings for something spicy and refreshing, try this vegan scallion kimchi recipe.

Ingredients for Vegan Scallion Kimchi

Here are the ingredients you’ll need:

Ingredient Notes

Agave syrup – can be subbed with maple syrup.

Sesame oil – is cooking oil made from sesame seeds. It has a slightly nutty but mostly neutral flavor, and it works well with many Japanese dishes. Use any neutral cooking oil if you need to substitute.

Gochugaru (韓国唐辛子粉)– is a flavorful Korean chili powder with a sweet and smoky taste. Gochugaru is available at most Asian supermarkets, or online. To substitute, you can use red pepper flakes instead.

Gochujang (コチュジャン) – is a fermented chili paste popular in Korean cooking. Gochujang is a great condiment to use for savory, spicy and slightly sweet flavors. It’s sold in any Asian supermarket or online.

To see my curated list of essential ingredients for Asian cooking, check out my Amazon Storefront (US).

How to make Vegan Scallion Kimchi

A detailed recipe is in the recipe card at the bottom of this post, but here’s a quick overview of the process.

1. Trim the bottom stems of the scallions, and peel off any dirty layers. Rinse and cut into 2-inch segments.

2. Make kimchi paste: add grated onions, garlic and ginger to a mixing bowl and combine with gochugaru, gochujang, sesame oil, agave syrup, and soy sauce. Mix well.

Tip: to grate onions, garlic and ginger, I add them to a food processor and blend for about 20 seconds, until smooth.

3. Gently toss scallions in kimchi paste. Use your hands to spread the paste evenly and thoroughly.

4. You can enjoy it right away, but the flavors will develop more if you let it sit in the fridge for several hours (or overnight).

Looking for other vegan side dishes?

• Garlic Edamame
• Sautéed Bok Choy
• Asian Cucumber Salad
• Roasted Brussels Sprouts
• Garlic Sauteed Spinach

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️