Simple and Fast Asian Chive Kimchi Recipe

Asian chive kimchi, also known as buchu-kimchi, is a delightful and quick kimchi recipe that showcases the vibrant flavors of Asian chives. With its refreshing taste reminiscent of green onions and chives, this kimchi can be enjoyed either fresh or fermented. Perfectly complementing rice, stews, and fish dishes, this recipe incorporates Asian chives, fish sauce (or soy sauce for a vegetarian twist), sweet rice flour, sugar, Korean hot pepper flakes, onion, and toasted sesame seeds. By cutting the chives into 2½ inch pieces and mixing them with fish sauce, they become the star of the show. A porridge made from sweet rice flour, water, and sugar is then added to the chives along with hot pepper flakes, onion, and sesame seeds, creating a harmonious blend of flavors. Whether served immediately or allowed to ferment for a couple of days at room temperature before refrigerating, this quick and simple Asian chive kimchi is sure to please.

Simple and Fast Asian Chive Kimchi Recipe

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Ingredients

Asian chives, fish sauce or soy sauce, sweet rice flour, sugar, Korean hot pepper flakes, onion, toasted sesame seeds.

Preparation

Cutting and preparing the chives

To prepare the Asian chives for kimchi, they should be cut into 2½ inch long pieces. This ensures that the chives are a manageable size and easy to eat. The chives can be washed and dried before cutting to remove any dirt or impurities.

Mixing the chives with fish sauce

Once the chives are cut, they are mixed with fish sauce. Fish sauce adds a savory and umami flavor to the kimchi and complements the freshness of the chives. For a vegetarian version, soy sauce can be used instead of fish sauce. The chives should be thoroughly coated with the fish sauce or soy sauce, ensuring that each piece is evenly seasoned.

Making the porridge

To create the base of the kimchi, a porridge is made using sweet rice flour, water, and sugar. The sweet rice flour acts as a thickening agent and helps bind the ingredients together. In a saucepan, the sweet rice flour is mixed with water and sugar, and heated over medium heat until the mixture thickens to a porridge-like consistency. This porridge will add texture and help distribute the flavors throughout the kimchi.

Adding the porridge to the chives

Once the porridge has thickened, it is added to the chives. The porridge should be gently mixed in, ensuring that all the chives are coated with the porridge. The porridge acts as a binder and helps the flavors adhere to the chives. This step is crucial for achieving a well-balanced and flavorful kimchi.

Adding hot pepper flakes

To give the kimchi its characteristic heat, Korean hot pepper flakes are added. These flakes add a spicy and vibrant flavor to the kimchi. The amount of hot pepper flakes can be adjusted according to personal preference. The flakes should be added gradually and mixed well with the chives and porridge to ensure an even distribution of heat.

Adding onion and sesame seeds

To further enhance the flavors of the kimchi, chopped onion and toasted sesame seeds are added. The onion adds a mild sweetness and crunch, while the sesame seeds add a nutty and aromatic element. The onion and sesame seeds should be mixed in gently, ensuring that they are evenly distributed throughout the kimchi.

Simple and Fast Asian Chive Kimchi Recipe

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Immediate serving

Serving the kimchi immediately

Once the kimchi is prepared, it can be served immediately. Freshly made kimchi has a vibrant and crisp texture, with the flavors of the chives, fish sauce, hot pepper flakes, onion, and sesame seeds coming together in a harmonious blend. Kimchi pairs well with rice, stews, and fish dishes, and can be enjoyed as a side dish or incorporated into various recipes.

Simple and Fast Asian Chive Kimchi Recipe

This image is property of www.maangchi.com.

Fermentation

Fermenting the kimchi at room temperature

For those who enjoy the tangy and complex flavors of fermented kimchi, the prepared kimchi can be fermented at room temperature. To do this, the kimchi should be transferred to a clean and airtight container. The container should be kept at room temperature for a couple of days, allowing the kimchi to undergo fermentation. During this time, the flavors will continue to develop and intensify, creating a unique and delicious taste.

Refrigerating the fermented kimchi

Once the desired level of fermentation is achieved, the kimchi should be transferred to the refrigerator. Refrigerating the kimchi slows down the fermentation process and helps preserve its flavors and textures. Fermented kimchi can be stored in the refrigerator for several weeks, with the flavors continuing to evolve over time. It is important to keep the kimchi in a sealed container to prevent it from absorbing other flavors in the refrigerator.

In conclusion, Asian chive kimchi, also known as buchu-kimchi, is a versatile and flavorful dish that can be enjoyed fresh or fermented. With its refreshing and lively taste, it complements a wide range of dishes and adds a delightful twist to any meal. By following the steps outlined above, anyone can create a delicious batch of Asian chive kimchi and savor its complex flavors. Whether served immediately or allowed to ferment, this kimchi recipe is sure to satisfy the taste buds of all kimchi lovers.

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