Herb chive kimchi! Eating chives that are like chives
It's chive, the western chives. It looks like a green onion, but it smells like chives. My pet grew a lot, so I tried it out of curiosity, and it was so delicious and went well with the meat. I'm going to cook it from time to time.
6 serving
Within 15 minutes
ν—ˆλ‹ˆλΉ„
Ingredients
  • Chive
    1handful
  • fish sauce
    3ts
  • Sugar
    1ts
  • Red pepper powder
    3ts
  • crushed garlic
    1ts
  • Water
    5TS
  • onion
    1/4ea
Cooking Steps
STEP 1/4
Chive looks like this. If I don't say anything, you'll think I'm a real fan? But the taste is really chives, so you can make it with the recipe for seasoned chives without having to pickle it.
STEP 2/4
Cut the clean chives according to the size of the side dish container.
I skipped onions this time. When you add onions, slice them as thin as possible.
STEP 3/4
Mix well enough seasoning so that it doesn't clump together.
3 tbsp of red pepper powder is just enough to mix what's in the house. It's okay to make it all with spicy red pepper powder depending on your taste.
Neither my Japanese husband nor I can't eat spicy food, so I used only 1 small drink of spicy red pepper powder, 1 small drink of not spicy thick red pepper powder, and 1 small drink of paprika powder.
STEP 4/4
Stack chives in zipper bags, adding seasonings from time to time. Drain the zipper bag as much as possible, lock it, and gently rub it to spread the seasoning all over.
You can eat it right away, but if you leave it in the refrigerator overnight, it'll blow up enough red pepper powder and cut the fish sauce well, making it more delicious.
It's good as a side dish, and it's perfect with meat.
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