These are the green onions. I'm using ones that have a bigger bulb than store-bought ones.
Because the bulbs are so large, insert some cuts to help them cook faster. Boil some water in a pan and add in the scallions bulb-first. Boil for 3-4 minutes, being careful not to overcook.
Add the boiled green onions to a bowl of ice water.
Chop off the dried-up ends of the green stems, and using the back of the knife, scrape away the excess moisture and viscous liquid by pulling it towards you.
Wrap the dark green part of the stem around the base of the bulb end of the green onions.
Add the scallions to a plastic bag along with the kimchi stock. Mix well and then leave to marinate in the fridge overnight.
Since the scallions are already boiled you can actually eat them straight away. However, the flavours will blend better if you leave the mixture overnight. It's up to you how long you leave them.
Story Behind this Recipe
I wanted to use the bulbs of the green onions in something. In the end I tried making an imitation of a dish that I had seen in a Korean supermarket and came up with this simple kimchi.
The bulbs of the green onions that I used are far bigger than those you usually find in a supermarket, they were about the size of mini-onions. If you're using small green onions, then you just need to boil them for 2-3 minutes. I used the Momoya brand kimchi sauce.