This garlic chive kimchi doesn’t need fermentation and can be eaten straight away. This dish is often eaten during spring and summer when the garlic chives are in abundance. It goes really well with meat dishes.
- 450 g (1 lb) garlic chives
- 100 g (3½ oz/½ cup) Kimchi chilli paste (see recipe here)
- toasted sesame seeds, to garnish (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 2-3 hours
- Put the garlic chives in a large bowl and cover with water. Gently shake to remove any dirt stuck between the leaves. Drain, and repeat. Shake off any excess water.
- Return the chives to the bowl, and add the kimchi chilli paste. Using your hands, gently rub the paste over the chives to evenly coat them. Leave to stand at room temperature for 2–3 hours or until the chives have marinated and softened. Eat straight away or store in an airtight container in the refrigerator for up to 1 month.
- When you’re ready to serve, cut the chives into 5 cm (2 in) lengths. Sprinkle with toasted sesame seeds, if using, and serve as a side dish.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99