Cultural background
Chive kimchi is commonly made in homes and often served as a side dish on the table. The flavor deepens as it ferments, and it pairs well with various Korean dishes.
Similar dishes
Mul Kimchi
물김치 · mul-gimchi
This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.
Eggplant Kimchi
가지김치 · gaji-gimchi
Kimchi made by seasoning eggplant with red pepper powder, garlic, and salted seafood, then fermenting it. It features a crunchy texture and a spicy taste, and the sour flavor intensifies as fermentation progresses.
Nabak Kimchi
나박김치 · nabak-kimchi
Kimchi made by thinly slicing radish and napa cabbage, seasoning them with red pepper powder and garlic, and then fermenting them with added water. It is characterized by its abundant broth, refreshing taste, and sour flavor.
Scallion Kimchi
파김치 · pa-gimchi
Scallion kimchi is made by seasoning scallions with red pepper powder and salted seafood, then fermenting them, characterized by a crunchy texture and spicy flavor. As fermentation progresses, it develops a sour taste and umami. It is typically served as a side dish with meat dishes.
Jang Kimchi
장김치 · jang-gimchi
Kimchi made by salting napa cabbage or radish with soy sauce, characterized by a less spicy and salty flavor compared to regular kimchi. As fermentation progresses, umami is enhanced.
Chonggak Kimchi
총각김치 · chonggak-kimchi
Kimchi made by fermenting whole radishes with chili pepper powder, garlic, and salted seafood. It is characterized by a crunchy texture and spicy flavor, and as fermentation progresses, it becomes more sour and savory.
Baekkimchi
백김치 · baek-kimchi
Baekkimchi is a type of kimchi made by salting napa cabbage and seasoning it without red pepper powder, characterized by a mild and refreshing taste. As fermentation progresses, it becomes more sour and is primarily eaten as a side dish.
Gatkimchi
갓김치 · gat-gimchi
Gatkimchi is a type of kimchi made by seasoning gat (a type of leaf mustard) with red pepper powder, garlic, and fermented seafood, then fermenting it. It is characterized by its unique spicy and tangy flavor. As fermentation progresses, it develops a sour and deep taste. It can be eaten as a side dish or, when well-fermented, used as an ingredient in stews or stir-fries.
Goes well with
Ingredients
How it's made
- 1Wash the chives thoroughly and remove the moisture.
- 2Mix red pepper powder, minced garlic, and fermented seafood to make the seasoning sauce.
- 3Coat the chives evenly with the seasoning sauce.
- 4Ferment at room temperature for about a day, then store in the refrigerator.
Nutrition
* Estimated values per serving.
Allergens
Not suitable for vegan and halal diets due to the use of fermented seafood.
How to order
부추김치 주세요
Bu-chu-kim-chi ju-se-yo
Please give me chive kimchi