Savory Anchovy and Chive Kimchi
Savory Anchovy and Chive Kimchi
Delicious Homemade Anchovy and Chive Kimchi
This is a special chive kimchi enhanced with the umami of anchovies, which are typically used for broths. The savory flavor of the anchovies blends wonderfully with the freshness of the chives, making it a perfect side dish for rice. I created this recipe with care for my husband, who enjoys snacking on roasted anchovies. Elevate your meals with this simple yet flavorful kimchi!
Main Ingredients- 400g fresh chives
- 1 cup roasted anchovies for broth (heads and guts removed)
Seasoning Ingredients- 4 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp glutinous rice paste (adds thickness and smooths the flavor)
- 1 Tbsp minced garlic
- 1 tsp minced ginger (removes gamey odors and enhances flavor)
- 4 Tbsp plum extract (for sweetness and umami)
- 2/3 cup fine gochugaru (Korean chili powder, adjust for spice level)
- 1 Tbsp toasted sesame seeds (for nutty flavor and visual appeal)
- 4 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp glutinous rice paste (adds thickness and smooths the flavor)
- 1 Tbsp minced garlic
- 1 tsp minced ginger (removes gamey odors and enhances flavor)
- 4 Tbsp plum extract (for sweetness and umami)
- 2/3 cup fine gochugaru (Korean chili powder, adjust for spice level)
- 1 Tbsp toasted sesame seeds (for nutty flavor and visual appeal)
Cooking Instructions
Step 1
First, wash the fresh chives thoroughly and pat them dry. Cut them into roughly three equal lengths, making them easy to eat. Cutting them too short might prevent the seasoning from coating evenly.
Step 2
Pour 4 tablespoons of anchovy sauce over the cut chives. This will help wilt the chives slightly and provide a base seasoning.
Step 3
Gently toss the chives with the anchovy sauce and let them rest for about 10 minutes. This brief resting period allows the chives to soften and better absorb the subsequent seasonings.
Step 4
Prepare the anchovies by removing their heads and guts. Then, lightly toast them in a dry pan over medium-low heat until their fishy aroma dissipates. Once cooled, you can either coarsely grind them in a blender or crush them finely by hand for an extra nutty flavor.
Step 5
Add 2/3 cup of fine gochugaru to the wilted chives and mix well to coat them evenly with the chili powder. This initial coating helps the color adhere better and enhances the flavor.
Step 6
Now, add the remaining seasoning ingredients: 2 Tbsp glutinous rice paste, 1 Tbsp minced garlic, 1 tsp minced ginger, 4 Tbsp plum extract, the prepared roasted anchovies, and 1 Tbsp toasted sesame seeds. Gently but thoroughly mix everything together with your hands, ensuring the seasoning coats the chives and anchovies uniformly.
Step 7
Transfer the well-mixed anchovy and chive kimchi into a storage container. While it’s delicious to eat immediately, allowing it to ferment in the refrigerator for about a day will develop even deeper flavors.
