Super Easy Chives Kimchi: Ready in 10 Minutes Without Salting!
Super Easy Chives Kimchi: Ready in 10 Minutes Without Salting!
Microwave Glutinous Rice Paste Chives Kimchi Recipe (No Salting Required): Delicious Kimchi Anyone Can Make Easily
Introducing a super easy recipe to make crisp and fragrant chives kimchi in just 10 minutes, without any salting process! The glutinous rice paste is made quickly and conveniently using the microwave. Using chives with thick stems will give you a softer and more delicious kimchi. It’s a perfect pairing with Jajangmyeon (black bean noodles) or pork belly, so be sure to try it with them!
Kimchi Ingredients- 350g Chives (prepare with thick stems)
- 150g Onion (about 1/2 medium onion)
- 1 cup Water (200ml)
- 3 Tbsp Glutinous Rice Flour
Seasoning Ingredients (Tablespoon & Paper Cup Measurement)- 1.5 paper cups Gochugaru (Korean chili flakes, approx. 100g)
- 0.5 paper cup Anchovy Sauce (approx. 70ml)
- 1.5 Tbsp Minced Garlic
- 0.3 Tbsp Minced Ginger (about 1/5 of the garlic amount)
- 5 Tbsp Plum Extract (adjust sweetness to taste)
- 0.5 Tbsp Sugar (adjust sweetness to taste)
- 1.5 paper cups Gochugaru (Korean chili flakes, approx. 100g)
- 0.5 paper cup Anchovy Sauce (approx. 70ml)
- 1.5 Tbsp Minced Garlic
- 0.3 Tbsp Minced Ginger (about 1/5 of the garlic amount)
- 5 Tbsp Plum Extract (adjust sweetness to taste)
- 0.5 Tbsp Sugar (adjust sweetness to taste)
Cooking Instructions
Step 1
Fresh chives are key to delicious kimchi! First, trim the thick stem ends of the chives cleanly. Then, gently rinse them under running water, being careful not to damage the roots, to remove any dirt. Rinse 2-3 times and drain thoroughly. It’s important to remove as much moisture as possible; if the chives are too wet, the kimchi can become bland and mushy. Periodically change the position of the chives to ensure they are completely dry. Handle the chives delicately, as if you were handling a baby, to prevent a raw, grassy flavor and maintain their crispness.
Step 2
Now, let’s make the glutinous rice paste that adds umami to the kimchi. Use a large bowl as it might bubble over when cooking. First, mix 3 tablespoons of glutinous rice flour into 200ml of water, ensuring there are no lumps. Then, pour this mixture into a microwave-safe container to prepare the glutinous rice paste.
Step 3
If you microwave the glutinous rice mixture for too long at once, it can clump up like dough. We’ll microwave it for a total of 2 minutes and 30 seconds, but in intervals. Microwave for 1 minute, take it out and stir thoroughly from the bottom, then repeat the 30-second microwaving and stirring process two more times. This intermittent stirring prevents lumps and results in a smooth glutinous rice paste.
Step 4
The finished glutinous rice paste should have a consistency similar to thin porridge (mis). It’s ready when it’s smooth and you can’t taste the raw flour. Before using the glutinous rice paste in the kimchi seasoning, let it cool completely. If you don’t have glutinous rice flour, you can use about 4 tablespoons of cooked rice mixed with 1 cup of water and blended until smooth.
Step 5
In a large bowl, combine all the seasoning ingredients. Add 1.5 paper cups of gochugaru, half a paper cup of anchovy sauce, half a tablespoon of sugar, 5 tablespoons of plum extract, 1.5 tablespoons of minced garlic, and 0.3 tablespoon of minced ginger. Finally, add the completely cooled glutinous rice paste. Stir everything well to create the seasoning paste. Since the sweetness of plum extract can vary between brands, it’s best to taste and adjust the seasoning rather than adding it all at once. If your plum extract is too sour, adjust the amount of sugar or plum extract accordingly.
Step 6
The kimchi seasoning will seem a bit thick or salty at first, and that’s normal. The flavors will meld and balance out once mixed with the chives. If it tastes too bland, add a little more anchovy sauce to adjust the saltiness. You can also adjust the sweetness with sugar or plum extract to your preference. Since chives themselves have a naturally spicy flavor, avoid adding too much garlic and ginger; this will result in a cleaner and more delicious kimchi.
Step 7
While the gochugaru in the seasoning is rehydrating, prepare one onion by thinly slicing it. Add the sliced onion to the seasoning just before you mix the kimchi. This will add a nice crunch and sweetness that complements the seasoning.
Step 8
Alright, all the preparations are complete! It’s time to mix the chives kimchi. Take about a handful of the drained chives and place them onto the seasoning paste.
Step 9
When applying the seasoning to the chives, it’s better to spread it gently, like applying lotion, rather than mixing vigorously. Start by coating the top part of the chives evenly, then flip them over and coat the bottom part. Gently separate the chives and make sure the seasoning gets in between to ensure every part is coated.
Step 10
By coating them this way, the amount of seasoning should perfectly match the amount of chives. If you happen to have a little extra seasoning, don’t waste it – sprinkle it over the mixed kimchi.
Step 11
The freshly mixed chives kimchi is delicious right away, but a short fermentation will deepen its flavor. When packing the kimchi into a container, press it down firmly to remove any air pockets. Cover the top with a plastic wrap before closing the lid. Let it ferment in a cool place, like a balcony, for about half a day, then store it in the kimchi refrigerator to enjoy chilled.
Step 12
Since chives are often eaten raw, the freshly made kimchi is also wonderfully fresh and tasty. Serve it long and straight, without cutting, and pull out a strand at a time. It’s delicious served over rice, with noodles, ramen, or pork belly – it pairs wonderfully with almost anything!
Step 13
Chives kimchi can lose its appeal if over-fermented and becomes too sour, so it’s best to make a smaller batch and enjoy it while it’s perfectly seasoned. If Jajangmyeon and green onion kimchi are a perfect match, then chives kimchi is an ‘insanely’ good match – it’s incredibly addictive! You’ll find yourself wanting to eat it every day.
Step 14
While chives are available year-round, they become particularly fragrant and tender starting in spring, around March. This is the perfect time to make this chives kimchi! Enjoy your delicious kimchi, and if you have leftover chives, click the green box next to this recipe to explore a delicious chives Jeon (pancake) recipe too! (@6953551)
