Korean Chive Kimchi (Spicy Garlic Chive Quick Kimchi)
The fastest kimchi in the Korean repertoire - five ingredients, no salting, no fermentation. Garlic chives are cut to finger length and tossed with gochugaru, anchovy fish sauce, garlic, and sugar. The fish sauce supplies briny, fermented depth that normally develops over days of lacto-fermentation, compressing the flavor arc into an instant preparation. The chives' garlicky bite amplifies the red pepper heat. Popular in Gyeongsang-do, where chives grow abundantly in spring.
Adjust Servings
Instructions
- 1
Wash the chives and cut them into 5 cm lengths.
- 2
Mix red pepper flakes, fish sauce, garlic, and sugar to form the seasoning paste.
- 3
Gently toss the chives with the seasoning.
- 4
Serve immediately or refrigerate.
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