Aromatic Gyeongsang Province-Style Chive Kimchi: The ‘Rice Thief’ Arrives on Your Table!

Make Gyeongsang Province-Style Chive Kimchi Just Like Mom Used to Make: Fragrant and Piquant!

I was reminded of the chive kimchi my mother used to make when I was little, so I decided to try making it for the first time. Its delightful spiciness and sharp, invigorating flavor are truly exceptional. This chive kimchi is a true ‘rice thief’ that will have you devouring bowl after bowl! Let me share the secret to this simple yet deeply flavorful dish!

Recipe Info

Category : Kimchi / Fermented foods / Sauces
Ingredient Category : Vegetables
Occasion : Everyday
Cooking : Pickled
Servings : More than 6 servings
Cooking Time : Within 2 hours
Difficulty : Intermediate

Main Ingredients

1 bunch fresh chives (approx. 300g)
1 medium onion, thinly sliced
1/2 medium carrot, thinly sliced
2 Korean red hot peppers (Cheongyang peppers), thinly sliced diagonally

Golden Ratio Seasoning

1/2 cup (approx. 50g) Korean red chili powder (gochugaru)
3/4 cup (approx. 180ml) anchovy fish sauce
1/2 cup (approx. 120ml) plum extract (maesil-cheong)
1 tablespoon sugar for enhanced flavor
2 tablespoons minced garlic
1/2 tablespoon grated ginger or ginger juice
1/2 teaspoon ground black pepper

Cooking Instructions

Step 1

First, trim any wilted or unsightly leaves from the chives. Then, gently wash them under running water about three times to remove any dirt. The freshness of the chives is key to their flavor, so wash them with care.

Step 2

After washing, it’s crucial to drain the chives well. Place them in a colander and let them drain completely in a well-ventilated area for at least 1 hour. If there’s too much moisture, the kimchi might turn out bland or become mushy too quickly.

Step 3

Once the chives are thoroughly drained, cut them into bite-sized pieces, about 7cm long. If they are too long, the seasoning won’t penetrate well, and if they are too short, they might break apart. Aim for a good, manageable length.

Step 4

Sprinkle the chili powder and anchovy fish sauce evenly over the cut chives. Be gentle to avoid breaking the chives as you sprinkle. Let them sit for a moment to allow the seasoning to begin penetrating the chives.

Step 5

Thinly slice the onion and carrot into strips. Slice the Korean red hot peppers diagonally for a bit of heat. Now, combine the prepared chives, sliced onion, carrot, and diagonally sliced hot peppers in a bowl. Add the minced garlic, ginger, and ground black pepper. Here’s the most important tip! If you mix or knead the ingredients too vigorously after adding the seasoning, the fresh aroma of the chives can be lost, and it might develop a raw smell. Treat it gently, as if handling a baby, and lightly toss from top to bottom, turning the ingredients over just a few times.

Step 6

Let the seasoned chive kimchi sit for about 20 minutes to allow the ingredients to soften slightly. After this time, gently turn and mix them again. Repeat this process about 3 to 4 times. This step helps the chives wilt down significantly, allowing the seasoning to be evenly distributed. Transfer the finished chive kimchi into a kimchi container and let it ferment in the refrigerator for at least 2 days. Once this delicious chive kimchi is perfectly ripened, you’ll experience the magic of it disappearing from your table in the blink of an eye with just a bowl of rice!