Prepare the chives with thick bottoms
Trim the roots and shake gently in water
Wash two or three times and drain.
Chives are like babies from start to finish
You have to do it gently so that it doesn't smell fresh
It needs to be dry so that the kimchi cooks well cooked
I'll change the position from time to time
Make sure to remove the water

Next, make glutinous rice paste that needs to be cooled in advance.
It might overflow as it boils, so prepare a big bowl
Add 3 spoons of glutinous rice powder to 200ml of water
Mix it evenly and use the microwave
Make sticky rice paste.

If you heat it for a long time, it can get cakey
Make it for 2 minutes and 30 seconds
1 minute 30 seconds 30 seconds every 30 seconds
Take it out and stir it to the bottom
I repeat putting it back in and returning it

It's okay if the particles aren't fine
If it doesn't taste like raw powder, okay
Cool the glutinous rice paste completely.
If you don't have sticky rice powder, instead of sticky rice paste
4 tablespoons of rice in a cup of water
You can use it ^^

In a big bowl, one and a half cups of red pepper powder, and half a cup of anchovy sauce
Half a spoon of sugar, 5 plum syrup, 1.5 minced garlic
Add chopped ginger 0.3, cooled glutinous rice paste and mix evenly.
Since plum extract has different sugar content from house by house
Don't put all of it in from the beginning. Adjust the seasoning
Don't add plum extract that has strong acidity

The mixed seasoning needs to be slightly salty to make it normal
If it's bland, add fish sauce
Adjust the sweetness according to your taste.
Also, chives are spicy vegetables
It's delicious not to put a lot of garlic and ginger.

While soaking the chili powder in the sauce
Chop an onion finely
Just before mixing the kimchi, mix the onion with the seasoning.

All I have left is mixing it
Put a fist of the chives that are drained from the sauce

Rub it like you're putting on lotion.
It's not like you're mixing it, but like you're applying it
I'll put it on the top
Flip it over. Put it on the bottom
Cut it and put it on the middle

The amount of seasoning and chives is just the same ^^
If there's any sauce left, pour it over the kimchi

The well-mixed chives kimchi
Press it down so that air doesn't get in, and cover it with a sanitary bag
Close the lid and let it ripen on the veranda for half a day
You can store it in the kimchi refrigerator

Since chives are also eaten raw
You can just dip it in and eat it right away
Don't cut it but put it in the shape
If you lift up a stem
Rice, noodles, ramen
It goes well with everything
Chives kimchi :)

If it's cooked for a long time, it's not good
Let's put a small container
Enjoy it :)
As I said earlier
If jajang ramen and green onion kimchi are the best partners
Chives kimchi is my crazy partner
I can't believe I want to eat it every day. This is what happened

It's an ingredient that you can see all year round
With chives that will be more delicious starting in March
You have to make chives kimchi!!
Enjoy your meal, everyone. If you have any leeks left, tap the green box to see the Jangtteok recipe@6953551