Korean Wild Chive Kimchi (Spring Quick Gochugaru)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Wild chive stems should only just bend after salting, which takes eight minutes and leaves their green, oniony scent intact.
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The roots are left long because the root end carries the aroma this kimchi depends on.
Ingredients
Instructions
- 1
Clean 250 g wild chives by loosening soil from the roots with your fingertips, then swish them several times in cold water.
Do not trim the roots short; cut only very long stalks in half.
- 2
Shake off excess water, spread the chives loosely, and sprinkle 1 tbsp coarse salt evenly over them.
Salt for only 8 minutes, until the stalks bend slightly, then rinse once and drain in a sieve.
- 3
Leave the drained chives in the sieve for about 5 minutes so surface moisture can fall away.
If too much water remains, the seasoning will thin out, so shake gently instead of squeezing the tender stalks.
- 4
In a bowl, mix 2.5 tbsp gochugaru, 2 tbsp sand lance fish sauce, 1 tbsp plum extract, and 2 tbsp pear juice.
Add the minced garlic and ginger, then rest 2 minutes until the chili flakes look moist.
- 5
Add the chives to the seasoning and coat the root ends first, rubbing lightly so the aromatic bulbs take on the sauce.
Lift and toss the stalks gently so they stay springy instead of bruised.
- 6
Sprinkle in 1 tsp toasted sesame seeds and mix once more.
Serve immediately for a sharper fresh aroma, or pack into an airtight container and refrigerate for one day until the pungency mellows before serving.
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