Main ingredients 🥩
chivesminced gingerminced garlicmonosodium glutamateshrimp pastedried anchovy saucecoarse red pepper flakesdried chili pepperssoju
Lim Sung-geun's Universal Seasoning Paste Chives Kimchi
A magical universal kimchi seasoning paste enhanced with ground dried chili for deep umami flavor, allowing you to make chive kimchi instantly without the tedious soaking process.
🙋 Recommended for
- ⭐ Those who want to quickly make fresh, spicy chive kimchi without soaking time
- ⭐ People looking for a large batch of magic pickling paste that can be stored and reused repeatedly in the fridge
Ingredients needed 🛒4 servings
- 500g cleaned chives
- [Universal Seasoning Paste Ingredients]
- 30g minced ginger
- 250g minced garlic
- 60g sugar
- 40g monosodium glutamate
- 150g shrimp paste (recommended: beef paste)
- 1 cup (200cc) dried anchovy sauce
- 30g coarse salt
- 150g coarse red pepper flakes
- 200g dried chili peppers
- 50g soju (about 3 tablespoons)
Recipe 🍳
- Cut 200g of dry dried chili peppers into small pieces with scissors and soak in water for 15 minutes.
- Add a little water to the soaked dried chilies and blend in a blender until the texture is slightly grainy but mostly smooth.
- Mix the blended dried chilies with 30g minced ginger, 250g minced garlic, 60g sugar, 40g monosodium glutamate, 150g shrimp paste, 1 cup (200cc) dried anchovy sauce, 30g coarse salt, 150g coarse red pepper flakes, and 50g soju to create the universal seasoning paste.
- Store the finished seasoning paste in an airtight container in the refrigerator and use as needed.
- Place 500g of clean, thoroughly dried fresh chives in a wide bowl.
- Evenly coat the stems and leaves of the chives with the prepared universal seasoning paste, mixing generously.
- Let sit at room temperature for about 30 minutes until the chives' freshness slightly fades, then pack neatly into a container for storage.
- Soak dried chilies, blend them, and mix with all the seasoning ingredients to make the universal kimchi paste.
- Prepare 500g of cleaned chives without soaking.
- Generously mix the matured universal seasoning paste into the chives, ensuring even coverage.
- After 30 minutes, when the chives have lost some of their freshness, transfer to an airtight container for storage.
Cooking tips 💡
- Adding soju to the paste helps neutralize the strong fishy odor from shrimp paste and anchovy sauce while preventing mold, allowing safe long-term refrigeration.
- Using freshly ground dried chilies instead of regular red pepper flakes produces a much more refreshing and deeply natural umami flavor.
- This universal seasoning paste is not overly salty, so applying it generously on the surface of chives results in a very smooth, balanced taste.
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