Spicy & Simple Chive Kimchi (No Flour Paste!)
Spicy & Simple Chive Kimchi (No Flour Paste!)
An Easy Chive Kimchi Recipe Made Without Flour Paste, Highlighting the Zesty Flavor of Chives
This chive kimchi is quickly made by simply tossing fresh chives with a flavorful seasoning. It’s wonderfully simple and skips the flour paste for a cleaner, brighter taste that truly lets the natural zestiness of the chives shine through.
Basic Ingredients- Prepared Chives: 5 handfuls (approx. 300-350g)
- Gochugaru (Korean chili flakes): 4 Tbsp
- Minced Garlic: 2 Tbsp
- Clear Anchovy Sauce (Myeolchi Aekjeot): 6 Tbsp (or substitute with clear soy sauce or fish sauce)
- Plum Extract (Maesil Cheong): 2 Tbsp (or substitute with sugar, adjust sweetness)
- Onion: 1/2 medium-sized
Cooking Instructions
Step 1
Begin by preparing the chives. Trim off about 1 cm from the root end of the bundled chives with a knife. Also, remove any wilted or damaged leaves from the top. This ensures the chives are fresh and clean for kimchi.
Step 2
Rinse the prepared chives under cold running water two to three times, gently agitating them to remove any dirt or debris. After washing, drain them thoroughly in a colander. Proper draining is key to preventing watery kimchi.
Step 3
Once drained, cut the chives into lengths of about 7-8 cm (approximately 3 inches). Cutting them into manageable pieces makes it easier to mix with the seasoning and eat.
Step 4
Confirm the amount of chopped chives. You should have about 5 handfuls, which is a good starting point. The exact amount might vary slightly depending on the thickness of the chives.
Step 5
Place the cut chives into a large mixing bowl. Add the gochugaru (Korean chili flakes) and minced garlic. These form the base of the spicy flavor.
Step 6
Add the clear anchovy sauce for a savory depth and the plum extract for a touch of sweetness and tang. Finely shred the half onion and add it to the bowl. The onion will add a subtle sweetness and complexity to the kimchi.
Step 7
Gently toss all the ingredients together until the chives are evenly coated with the seasoning. Be careful not to overmix, as this can bruise the chives. You can enjoy this kimchi immediately for a fresh, crisp texture, or let it ferment in the refrigerator for about a day to soften and deepen the flavors. Both ways are delicious, so choose your preference!
