Spring Harvest Chives Kimchi
Spring’s Elixir: A Recipe for Nutritious Chives Kimchi Made with Tender First Sprouts
This special chives kimchi captures the fresh, delicate flavor of the first spring sprouts, available only during this season. It’s the perfect side dish to awaken your appetite when it’s feeling dull.
Chives Kimchi Ingredients- 300g fresh first-sprout chives
- 1 cup julienned carrots (approx. 100g)
- 1 cup prepared kimchi seasoning (approx. 200g)
- 1/3 cup cooled anchovy-dashima broth (approx. 60ml)
- 2 Tbsp plum extract (for sweetness) (approx. 30ml)
- 2 Tbsp fish sauce (for umami) (approx. 30ml)
Flavorful Kimchi Seasoning Ingredients- 3 cups coarse gochugaru (Korean chili flakes) (approx. 300g)
- 1.5 cooked and mashed sweet potatoes (approx. 200g) – adds sweetness and body
- 1 medium onion (approx. 150g)
- 1/4 fresh apple (approx. 50g) + 1/2 ripe pear (approx. 100g) – for natural sweetness and aroma
- 1 Tbsp salted shrimp (fermented shrimp) (approx. 15g)
- 1/3 cup minced garlic (approx. 50g)
- 1 Tbsp ginger syrup or minced fresh ginger (approx. 15g)
- 4 Tbsp fish sauce (for depth of flavor) (approx. 60ml)
- 4 Tbsp plum extract (for sweet and sour notes) (approx. 60ml)
- 2-3 Tbsp rice jocheong (rice syrup) or corn syrup (approx. 30-45ml) – adjust to your preference
- 1 cup dashima (kelp) broth (approx. 200ml)
Dashima Broth Ingredients (for deep flavor)- 1 sachet dried anchovies (small) (approx. 10g)
- 1 piece dashima (kelp), about 10x10cm
- 2-3 roots of green onion (white ends)
- Onion skins (optional)
- 1-2 pieces of large dried kelp
- 3-4 dried jujubes (dates)
- 2-3 slices of fresh ginger
- 3 cups coarse gochugaru (Korean chili flakes) (approx. 300g)
- 1.5 cooked and mashed sweet potatoes (approx. 200g) – adds sweetness and body
- 1 medium onion (approx. 150g)
- 1/4 fresh apple (approx. 50g) + 1/2 ripe pear (approx. 100g) – for natural sweetness and aroma
- 1 Tbsp salted shrimp (fermented shrimp) (approx. 15g)
- 1/3 cup minced garlic (approx. 50g)
- 1 Tbsp ginger syrup or minced fresh ginger (approx. 15g)
- 4 Tbsp fish sauce (for depth of flavor) (approx. 60ml)
- 4 Tbsp plum extract (for sweet and sour notes) (approx. 60ml)
- 2-3 Tbsp rice jocheong (rice syrup) or corn syrup (approx. 30-45ml) – adjust to your preference
- 1 cup dashima (kelp) broth (approx. 200ml)
Dashima Broth Ingredients (for deep flavor)- 1 sachet dried anchovies (small) (approx. 10g)
- 1 piece dashima (kelp), about 10x10cm
- 2-3 roots of green onion (white ends)
- Onion skins (optional)
- 1-2 pieces of large dried kelp
- 3-4 dried jujubes (dates)
- 2-3 slices of fresh ginger
Cooking Instructions
Step 1
First, prepare a generous amount of dashima broth and let it cool completely. In a pot, add about 1.5 liters of water, the anchovy sachet, dashima, green onion roots, jujubes, and ginger. Simmer for 10-15 minutes. Strain out the solids and let the broth cool thoroughly. This homemade broth is very useful for kimchi and many other dishes.
Step 2
Now, let’s make the kimchi seasoning. In a blender, combine all the seasoning ingredients except for the gochugaru: the mashed sweet potato, onion, apple, pear, salted shrimp, minced garlic, ginger syrup, fish sauce, plum extract, rice jocheong, and 1 cup of the prepared dashima broth. Blend until smooth and creamy. Ensure it’s well pureed for a smooth texture.
Step 3
Add the 3 cups of gochugaru to the blended paste and mix thoroughly with a spatula or your hands until well combined. This creates your flavorful kimchi seasoning. Properly stored, this seasoning can last for about 2 weeks in the refrigerator.
Step 4
It’s very convenient to make a larger batch of this kimchi seasoning. Store any extra amount in an airtight container in the freezer. You can then simply take it out when needed, saving you the effort of making it from scratch each time. This is a great time-saving tip!
Step 5
Take out 1 cup of the kimchi seasoning into a separate bowl. Add the 1 cup of finely julienned carrots and gently mix them in until the carrots are evenly coated. This carrot mixture will add a lovely crunch and sweetness to your chives kimchi.
Step 6
Prepare your main ingredient: 300g of fresh first-sprout chives. Thoroughly wash them under running water multiple times to remove any dirt or grit. After washing, drain them well in a colander. It’s crucial to remove excess water, as too much moisture can make the kimchi watery and less flavorful.
Step 7
Place the drained chives into the bowl with the carrot-seasoning mixture. Add 1/3 cup of the dashima broth, 2 Tbsp of plum extract, and 2 Tbsp of fish sauce. Gently toss everything together until the chives are evenly coated with the seasoning. Be careful not to mash the chives; handle them delicately for the best texture.
Step 8
First-sprout chives are much more tender and delicate than regular chives. Because of this, it’s very important to mix them gently when combining them with the seasoning. Handle them with care to preserve their delicate crispness and ensure your chives kimchi turns out beautifully.
Step 9
Carefully transfer the mixed chives kimchi into a kimchi container or your desired storage jar. Sprinkle some toasted sesame seeds on top for an extra nutty aroma and visual appeal. Your fragrant and delicious chives kimchi is ready! You can enjoy it immediately, or let it ferment for about a day at room temperature to develop a richer flavor.
