Super Simple Chives Kimchi Recipe (Better Than Green Onion Kimchi!)
The Best Chives Kimchi: It’s Even Better Than Green Onion Kimchi!
Discover the secret to making delicious chives kimchi that’s even easier than green onion kimchi. With its satisfying crunch and savory flavor, this kimchi is perfect right away or after a day of room-temperature fermentation. Elevate your everyday meals with this incredibly simple and flavorful chives kimchi recipe!
Main Ingredients- 1 bunch fresh chives (approx. 300g)
Spicy & Sweet Seasoning- 100ml pear juice
- 1 onion (medium-sized)
- 10 cloves garlic (minced)
- 1/2 Tbsp ginger syrup
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp cooked barley (or glutinous rice paste)
- 1/2 cup fish sauce (approx. 100ml)
- 2 Tbsp fine gochugaru (for color)
- 1 Tbsp coarse gochugaru (for heat)
- 2 pinches salt (or to taste)
- 100ml pear juice
- 1 onion (medium-sized)
- 10 cloves garlic (minced)
- 1/2 Tbsp ginger syrup
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp cooked barley (or glutinous rice paste)
- 1/2 cup fish sauce (approx. 100ml)
- 2 Tbsp fine gochugaru (for color)
- 1 Tbsp coarse gochugaru (for heat)
- 2 pinches salt (or to taste)
Cooking Instructions
Step 1
First, prepare your fresh chives. Trim off any yellow or wilted leaves and wash them thoroughly under running water. After washing, let the chives drain well in a colander. It’s crucial to remove excess water to prevent the kimchi from becoming mushy.
Step 2
Chives are delicate, so handle them gently. Over-handling or squeezing can release a grassy flavor. Treat them with care to ensure they absorb the seasoning beautifully.
Step 3
Now, let’s make the flavorful seasoning, the heart of your chives kimchi. In a bowl, combine the pear juice, minced onion, minced garlic, ginger syrup, plum extract, cooked barley (or rice paste), fish sauce, fine gochugaru, coarse gochugaru, and salt. Mix everything together until well combined. Making the seasoning in advance allows the flavors to meld, creating a deeper taste.
Step 4
Place the drained chives into a large bowl. Pour the delicious seasoning generously over the chives. Make sure the seasoning coats all the chives evenly.
Step 5
It’s time to gently mix everything. Starting from the ends of the chives, carefully coat them with the seasoning. Be gentle to avoid crushing the chives. Don’t be shy with the seasoning; using a generous amount is key to great flavor.
Step 6
Once the chives are well-coated with seasoning, divide them into 6 portions, similar to how you might prepare green onion kimchi. Roll each portion into a bundle and neatly arrange them in your kimchi container. While it’s delicious to eat immediately, I prefer to let it sit at room temperature for one night before refrigerating. This allows for a slight fermentation, resulting in an even more savory flavor by the next day. Enjoy this delightful kimchi!
