Prepare 2.2 to 2.6 lbs of scallions (typically one bunch from a traditional market). Place the scallions in a kimchi container or stainless steel container, fill with water, and gently shake to wash the roots, allowing dirt to settle. Repeat this process three times to clean thoroughly. Take the scallions in handfuls, gently run your hand from the root to the top to remove any dust, shake off excess water, align the stalks, and then drain.

Prepare the vegetable broth (fruit and vegetable broth). Thinly slice 2 apples and 1 onion, then place them in a pot. Add 2 liters of water, 4 pieces of kelp, a handful of green onion leaves (or one stalk of green onion), and 1 tbsp of goji berries. To prevent the water from boiling, set an induction stove to 3-4 (out of 12 maximum) or a gas stove to its lowest heat, and simmer gently for one hour. After steeping, without opening the lid, let it cool completely for at least 6 hours (e.g., on a balcony). Then strain the broth. (Caution: If the strained broth is left at room temperature for too long, it can spoil quickly.)

Make the glutinous rice paste. In 1.5 cups of vegetable broth, add 2 tbsp of glutinous rice flour and whisk well to dissolve the flour before turning on the heat. Begin boiling over high heat, then reduce to medium-low once it boils, and stir continuously with a wooden spoon until it thickens to a porridge-like consistency. (Be careful, as it can quickly burn at the bottom if you stop stirring.) When it reaches a consistency that flows slowly, turn off the heat and let it cool completely. (If you want to cool it down quickly, place the pot in a bowl of ice water.)

Prepare the kimchi seasoning. In a blender, combine 1 cup of vegetable broth, 0.5 apple, and 0.5 onion, then blend until smooth. Pour the blended ingredients into a bowl and add 1 cup of gochugaru (고춧가루), letting it soak for 20-30 minutes. Add 0.5 cup of kkanari aekjeot (까나리 액젓) (anchovy fish sauce is also possible) and stir. Crush 1 oz of garlic and 0.7 oz of ginger in a mortar and pestle (using a blender can make the kimchi bitter, so a mortar and pestle is recommended; too much ginger can also make the kimchi bitter). Add 2 tbsp of saeujeot (새우젓) (small, fine 'chujeot' is recommended) and mix. Finally, add the completely cooled glutinous rice paste to the seasoning and mix thoroughly. Taste and, if bland, adjust the saltiness with coarse sea salt instead of adding more fish sauce.

Mix and store the scallion kimchi. Lay a handful of washed scallions in the kimchi container. Scoop a ladleful of seasoning and generously spread it on the white root ends of the scallions while mixing. You don't need to coat every single strand perfectly; the seasoning will naturally seep down and marinate the scallions. Repeat this process, layering and mixing scallions with seasoning. Before closing the lid, sprinkle a small amount of coarse sea salt over the white root ends of the scallions to help them wilt faster. Leave the prepared kimchi at room temperature for about half a day, then store it in a kimchi refrigerator to enjoy for up to ten days.

For a special side dish, take any leftover seasoning, add a handful of hwangtaechae (황태채) and scallions cut to the same length as the hwangtaechae, and mix. Sprinkle with toasted sesame seeds, and you'll have a delightful hwangtaechae (황태채) and scallion salad (muchim). Do not wash the hwangtaechae (황태채) in water, as it will negatively affect the texture.