Crisp and Aromatic Chives Kimchi
The Easiest Way to Make Chives Kimchi: The Simplest Kimchi You Can Make!
Introducing a special chives kimchi recipe that you can make easily, preserving the fresh and crisp taste of chives without the lengthy salting process required for napa cabbage kimchi.
Chives Kimchi Ingredients
- 1 bunch fresh chives
- 1 cup glutinous rice paste (or flour paste)
- 2 Tbsp plum extract (maesilcheong)
- 2 cups fine chili powder (gochugaru)
- 1/2 cup anchovy sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make this delicious chives kimchi.
Step 2
Wash the chives thoroughly and drain them as much as possible. Adding a few drops of vinegar while washing can help with sanitization. Ensuring the chives are completely dry is crucial to prevent them from becoming mushy. Now, let’s mix the seasoning ingredients. Combine 1 cup of glutinous rice paste (flour paste is an acceptable substitute if you don’t have rice paste), 2 tablespoons of sweet plum extract, 2 cups of finely ground chili powder, 1/2 cup of savory anchovy sauce, and 1 tablespoon of fresh minced garlic in a bowl. Mix them well in advance. The secret to this delicious chives kimchi lies in its simple yet flavorful seasoning, rather than complex ingredients! Set the drained chives aside for a moment and prepare the well-mixed seasoning.
Step 3
Next, gently coat the chives with the seasoning by adding it little by little. Instead of mixing in one direction, repeatedly flip the chives and apply the seasoning evenly. This repetitive process makes it much easier to mix. Since chives are long, mixing can be a bit challenging, but this repeated tossing will make it more manageable. Be careful not to over-knead or mash the chives too much, as this can result in a grassy flavor instead of their fresh aroma.
Step 4
The completed chives kimchi is best enjoyed after fermenting at room temperature for about half a day, then storing it in the refrigerator. Chives wilt quickly, and their volume will reduce by about half over time. If you’re using it as a filling for kimbap, lightly squeeze out excess moisture for a cleaner taste. Alternatively, finely chop the chives kimchi and mix it with sesame oil for another delightful way to enjoy it.
Step 5
Making chives kimchi is truly simple, isn’t it? Instead of chopping the chives short, enjoying them in their longer form preserves a satisfying texture and enhances the overall eating experience. Chives kimchi tastes great even when slightly fermented, and it’s a perfect accompaniment to grilled meats, helping to cut through richness and add a burst of flavor. Create a delightful meal with this crisp and aromatic chives kimchi!
