Crisp and Fragrant Summer Chives Kimchi
Crisp and Fragrant Summer Chives Kimchi
Summer Delight: Easy and Delicious Chives Kimchi Recipe
Use leftover kimchi seasoning from making cabbage kimchi to create a quick, refreshing, and crisp chives kimchi. This recipe shows you how to make it deliciously without complex steps, bringing out the natural flavors.
Main Ingredients- 1 bunch of field chives (approx. 300-400g)
Cooking Instructions
Step 1
First, purchase one bunch of fresh field chives. Trim off any yellow or wilted leaves and wash them thoroughly under running water to remove any dirt or debris. It’s crucial to drain the chives completely afterwards; this ensures they remain crisp and don’t become soggy.
Step 2
For the seasoning, we’ll be using leftover kimchi seasoning from making cabbage kimchi. If you don’t have any leftover, prepare a base mix of 1/3 cup fish sauce, 2 tablespoons of minced garlic, and 1/3 cup gochugaru. If the seasoning seems too thick, you can loosen it up with a little anchovy broth for a smoother consistency.
Step 3
Place the prepared chives in a large bowl. Gradually add the kimchi seasoning, a little at a time, and gently toss to coat. Chives are delicate, so avoid over-mixing or adding all the seasoning at once, as this can lead to a raw taste or mushiness. The key is to toss them lightly, ensuring each strand and leaf is evenly coated with the seasoning.
Step 4
It’s best not to use too much seasoning or make the chives kimchi too salty. The goal is to highlight the fresh, fragrant, and crisp nature of the chives themselves. Chives wilt quickly, and if you add too much seasoning, they can become overly salty as they soften. It’s advisable to taste and adjust the seasoning gradually.
Step 5
This freshly mixed chives kimchi is delicious right away, but allowing it to ferment in the kimchi refrigerator for about half a day will deepen the flavors as the seasoning melds with the chives. However, the crispness and freshness of just-mixed chives kimchi have their own unique charm. You can enjoy it immediately or let it rest briefly based on your preference. It’s a perfect side dish for a hot bowl of rice on a summer day!
