This Man's Cook's Garlic Chives Kimchi

Name: This Man's Cook's Garlic Chives Kimchi
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: garlic chives 1kg (use 500g for pickling); water 2L; sea salt 1 cup (for brine); sugar 1 cup (for brine); water 1.5 cups (for sauce); soy sauce 1.5 cups; sugar 1 cup (for sauce); vinegar 1 cup; soju 1/3 cup

A quick pickle that maximizes crispness by briefly soaking garlic chives in hot brine, then finishing with a non-boiled soy sauce base to be ready in just two days.

30 min Difficulty Easy side dish

Main ingredients

garlic chivessoy saucevinegarsoju

Ingredients needed 4 servings

garlic chives 1kg (use 500g for pickling)
water 2L
sea salt 1 cup (for brine)
sugar 1 cup (for brine)

Shop ingredients on Coupang(Ad)

garlic chives soy sauce vinegar

This Man's Cook's Garlic Chives Kimchi Salad

A hearty side dish that elevates the tangy, salty, and slightly spicy flavor of garlic chives kimchi by mixing it with a perfectly balanced gochujang-based dressing, making it even more delicious and appetizing.

5minVery easyside dish

garlic chives kimchigochujangred pepper powderminced garlicplum syrup

easyrice killerhearty home cooking

Ttukdak Hyung's Gochujang Garlic Jangajji

A hearty, all-season side dish made by lightly steaming small, bite-sized garlic cloves to remove their pungent flavor, then tossing them in a sweet and spicy special gochujang sauce.

15minVery easyside dish

GarlicGochujangTuna extractPlum extractRed pepper flakes

super easyeveryday side dish

water 1.5 cups (for sauce)

soy sauce 1.5 cups

sugar 1 cup (for sauce)

vinegar 1 cup

soju 1/3 cup

Recipe

Trim the dirty ends of the garlic chives by about 0.5cm, then cut them into uniform pieces of 5–6cm for eating.
Place a colander larger than the basin on top of a large bowl, then spread the prepared garlic chives evenly over the colander.
In a pot, combine 2L water, 1 cup sea salt, and 1 cup sugar. Heat over medium flame, stirring continuously until the salt and sugar are fully dissolved and the mixture comes to a boil.
Once the brine is fully boiled, turn off the heat and let it cool at room temperature for about 3 minutes, reducing the temperature to around 80 degrees Celsius.
Slowly pour the cooled brine over the garlic chives on the colander, distributing it evenly. Gently shake the colander several times during pouring to ensure even soaking. Repeat this process 2–3 times.
After pickling, prepare the sauce by mixing 1.5 cups water, 1.5 cups soy sauce, 1 cup sugar, 1 cup vinegar, and 1/3 cup soju in another container. Stir until the sugar dissolves completely.
Pack 500g of well-pickled garlic chives tightly into a clean, sterilized airtight container.
Pour the prepared sauce over the chives until they are fully submerged. Seal the container and age at room temperature for two days before transferring to refrigeration.

Cut garlic chives into 5–6cm lengths and spread them evenly on a colander placed over a large bowl.
Cool the boiled salt-sugar water for 3 minutes, then slowly pour it over the chives, shaking the colander to evenly pickle them for maximum crunch.
Mix soy sauce, water, sugar, vinegar, and soju to make the sauce, pour it over the chives, and age at room temperature for two days.

Cooking tips

The colander must sit securely on the bowl without slipping down, preventing the brine from seeping underneath and keeping the garlic chives crisp throughout.
Adding soju to the sauce acts as a powerful preservative, allowing you to skip boiling the sauce and still prevent mold growth for extended storage.
Applying hot brine gradually helps maintain crispness from start to finish—a valuable technique for achieving lasting crunch.

Recommended for

Those seeking a proper side dish kimchi with lasting crispness over time.
People who want to quickly pickle without the hassle of separately boiling and cooling the sauce.
Individuals looking for a refreshing, sweet-and-sour accompaniment to pair with meat dishes or rich, oily foods.

rice-friendly