Quick & Spicy Stir-Fried Chives Kimchi
#VersatileKimchiPaste #EasyChivesKimchi #SimpleChivesKimchiRecipe #PerfectPairingWithPork #SideDishRecommendation
Whip up a delicious batch of kimchi with our all-purpose kimchi paste! This spicy and sweet stir-fried chives kimchi is a perfect match for any pork dish, including samgyeopsal (pork belly), suyuk (boiled pork), and jokbal (pig’s trotters). The versatile paste can also be used for kkakdugi (diced radish kimchi) or pa-kimchi (scallion kimchi), making it a practical addition to your kitchen. Simply prepare fresh chives, mix them with the seasoning, and you’ll have a wonderful side dish ready in no time! As it ferments, the flavor deepens, promising a richer culinary experience.
Golden Ratio Kimchi Seasoning Ingredients- 2 Tbsp glutinous rice flour
- 3 cups gochugaru (Korean chili flakes, approx. 300g)
- 2 Tbsp saeujeot (fermented salted shrimp, including brine)
- 2/3 cup fish sauce (approx. 130ml)
- 4 Tbsp minced garlic (approx. 40g)
- 4 Tbsp chopped scallions (white parts preferred)
- 4 Tbsp plum extract
- 1 Tbsp chili seeds (from dried chili peppers)
- 1 Tbsp minced ginger (approx. 10g)
- 4 cups anchovy, kelp, and dried pollack broth (approx. 800ml, not hot)
Key Ingredients- 2 bunches fresh chives (approx. 400g)
- 3 ladles of prepared kimchi seasoning (adjust to taste)
- 2 bunches fresh chives (approx. 400g)
- 3 ladles of prepared kimchi seasoning (adjust to taste)
Cooking Instructions
Step 1
First, trim any wilted leaves or debris from the chives. Wash them thoroughly under running water to remove any dirt or impurities. Then, place them in a colander to drain completely. (Ensuring no excess water remains will prevent the kimchi from becoming mushy.)
Step 2
Prepare the all-purpose kimchi seasoning, which has been fermented for about a day to develop its savory flavor. The ingredients are: 2 Tbsp glutinous rice flour, 3 cups gochugaru, 2 Tbsp saeujeot, 2/3 cup fish sauce, 4 Tbsp minced garlic, 4 Tbsp chopped scallions, 4 Tbsp plum extract, 1 Tbsp chili seeds, 1 Tbsp minced ginger, and 4 cups anchovy, kelp, and dried pollack broth. (The broth should be pre-boiled and cooled, or at least not hot.)
Step 3
Cut the drained chives into approximately 5cm lengths, making them easy to eat. If they are too long, the seasoning won’t penetrate well, and if they are too short, they might lose some of their crispiness. Aim for a suitable length.
Step 4
In a large bowl, add the cut chives and mix in 3 ladles of the prepared kimchi seasoning. Gently toss to ensure the seasoning coats the chives evenly. Feel free to adjust the seasoning to your preference at this stage. This is truly the moment when the chives kimchi is simply completed!
Step 5
The well-mixed chives kimchi can be enjoyed immediately, but allowing it to ferment at room temperature for 1-2 days will bring out a deeper flavor. Afterwards, store it in the refrigerator. Serving it chilled will enhance its crispiness and refreshing taste.
Step 6
Admire the appetizing color of the perfectly fermented chives kimchi. Its well-developed flavor makes it an ideal accompaniment to freshly boiled suyuk (boiled pork), turning a simple meal into something truly special. Complete your delightful dining experience!
