STEP 1/7
Take the time to clean the chives, soak them in cold water, and wash them 4 to 5 times while sinking the foreign substances. Wash and drain on strainer tray
STEP 2/7
There were some paste, so I put 1 cup and a half of red pepper powder, anchovy sauce, garlic, ginger, and plum syrup in a cup of glutinous rice paste, so I soaked the red pepper powder in advance.
STEP 3/7
A sticky seasoning is made with glue.
STEP 4/7
Put the seasoning aside and put the chives on one side.
STEP 5/7
Put the sauce on top and rub it in the grain. Turn it upside down, spread it out, spread it out, and turn it upside down and put on the sauce...You don't have to rummage through it, just think that you're putting on lotion, so you don't smell green.
STEP 6/7
Even if you just rummage through it, it's are evenly applied. The chives are not that strong, so I think it'll taste better with raw kimchi.
STEP 7/7
Rather than shortening the length, it's better to put the whole thing in and eat it little by little. It's good to eat meat wraps and it's really good to put it on top of it when it's not seasoned.