Lim Sung-geun's Rice-Bolstering Chives Kimchi

Name: Lim Sung-geun's Rice-Bolstering Chives Kimchi
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Korean
Ingredients: chives 1 bunch; versatile kimchi seasoning as needed; lukewarm water 1L (for soaking firm chives); sea salt 1/2 cup (for soaking firm chives)

A chives kimchi that focuses seasoning on the white stems, reducing spiciness while enhancing savory depth.

25 min Difficulty Easy Meat & mains

Main ingredients

chives red pepper powder lukewarm water

Ingredients needed 3 servings

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chives red pepper powder lukewarm water

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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.

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Kim Dae-seok's Scallion Kimchi

scallion kimchi seasoned with a rich, savory paste made from boiled anchovy jeotgal and soaked dried chili peppers.

1 hrNormalside dish

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chives 1 bunch

versatile kimchi seasoning as needed

lukewarm water 1L (for soaking firm chives)

sea salt 1/2 cup (for soaking firm chives)

Recipe

If the chives are tender and soft, use them as-is. If they are tough and fibrous, dissolve 1/2 cup sea salt in 1L of lukewarm water and soak for 2 hours, turning once every hour, then drain thoroughly.
Spread the chives out in a wide bowl or tray, and generously apply the versatile kimchi seasoning first to the white stem (root) ends, where flavor penetration is harder.
For the green leafy parts, lightly brush with any remaining seasoning by gently swiping your fingers across them.
Gather chives into portions for one meal (3–5 stalks), bend the white stems in half, fold the leaves inward, and wrap tightly to form neat, braided bundles.
Pack the braided chives tightly into a kimchi crock, seal well, and store.

Prepare chives; if firm, soak in saltwater for 2 hours.
Apply versatile seasoning primarily to the white stem ends.
Lightly coat the leafy parts with leftover seasoning.
Bundle chives into groups of 3–5 stalks, shaping them into neat braids.
Arrange neatly in a kimchi crock and store.

Cooking tips

Spring chives are tender and don’t need soaking, but thick, sturdy autumn chives benefit from a quick saltwater soak for better texture.
The green leaves wilt quickly and absorb seasoning easily, so focus seasoning on the stems to ensure even flavor distribution throughout.
Braiding chives before storage prevents tangling when serving—each bundle can be cleanly cut with scissors for easy portioning.

Recommended for

Those seeking the perfect side dish to pair with pork belly or jajangmyeon.
Anyone frustrated by tangled kimchi when retrieving it—this method offers a clean, tangle-free storage solution.

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20 minEasyside dish

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Lim Sung-geun's Rice-Bolstering Chives Kimchi

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Ingredients needed 🛒3 servings