Garlic Chive Kimchi
No salting, no waiting weeks. Chives, fish sauce and chili flakes, tossed gently and left out for a day.
Ingredients // 6 servings
Select ingredients as you prepare them.
Choose where you shop.
About shopping links
Your shopping country is separate from the page language. Retail packages may differ from recipe amounts. Check size, delivery and price on the retailer’s page.
These products can be used for the recipe. They are not necessarily the products used in the video.
This post is part of Coupang Partners, and we receive a commission from qualifying purchases.
No shopping links are available for this country. You can choose another country yourself.
Seasoning
Steps //
- 01 Wash the chives and dry them thoroughly. Thinly slice the onion. Cooking tip Excess water can make the kimchi go limp.
- 02 Pour 5 tbsp fish sauce over the chives and toss gently.
- 03 Add the sliced onion to the chives. Sprinkle evenly with 1 tbsp salted shrimp, 1 cup gochugaru and 1 tbsp sugar.
- 04 Gently toss the chives and onion until evenly coated. Cooking tip Tossing too forcefully can make the chives taste grassy. Add 0.5 tbsp sugar for more sweetness or 1 tbsp fish sauce for a saltier taste.
- 05 Pack into a container and leave at room temperature for 1–2 days.
