This garlic chive kimchi is one of my favorite types of kimchi. This recipe doesn’t require any soaking in salt water, which makes it easier and quicker to make. Garlic chives have their own unique flavor and they are healthy. The down side is, you might smell like garlic after eating, but it is very delicious and worth it. 
Yield: 1½ Quarts
Short Korean Lesson: *^^*
- NaemSae (냄새) = Smell
- MahNeul (마늘) = Garlic
Video Instructions
Main Ingredients
- 10 Cups Garlic Chives (20 oz)
- 1⅓ Cup Onion
- 3 Tbsp Red Hot Pepper
- ½ Cup Fish Sauce
- ⅔ Cup Red Pepper Powder
- 2 Tbsp Sugar
- 1½ Tbsp Minced Garlic
- 1½ Tbsp Sesame Seeds
Rice Mixture Ingredients
- 3 Tbsp Sweet Rice Flour
- 1½ Cup Water
Directions
In a pan, add 1½ cups of water and 3 Tbsp of sweet rice flour. Mix well to dissolve the flour. You can use normal flour if you don’t have sweet rice flour.
Boil it on medium-high until it starts to make bubbles. Cool it down while you are preparing the other ingredients.
Prepare about 10 cups (20 ounces) of garlic chives. Remove any bad parts from both ends, rinse, and drain the water.
Chop the garlic chives into about 2-inch lengths. Slice 1⅓ cups of onion and 3 Tbsp of a red hot pepper into ¼-inch pieces.
In a large mixing bowl, combine 1 cup of the cooled rice mixture, ½ cup of fish sauce, ⅔ cup red pepper powder, 2 Tbsp of sugar, 1½ Tbsp of minced garlic, and 1½ Tbsp of sesame seeds. The fish sauce will change the saltiness for this kimchi so, depending on your taste, you can adjust the amount of fish sauce. Mix everything together.
Add the garlic chives, onions, and peppers into the kimchi paste.
Mix them all together gently. Unlike the other kimchi recipes, this one goes directly into the refrigerator because garlic chive kimchi ferments faster.
It looks delicious. You can eat it fresh or fermented. I kept eating this kimchi again and again, so it is already half gone. It is absolutely one of my favorite types of kimchi. Please try it someday. 
Thank you.
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Aeri,
love your recipes but don’t you have a printable version for your recipes?
Thanks,
T
hi Teri,
Oh, sorry that we don’t have a printable version for my recipes.
Hi Aeri,
Just made this kimchi yesterday and it was delicious! So nice to know that I can make this anytime from the garlic chives in my garden! Love your recipes–just to my taste! Kamsamhamnida Aeri!
My husband hates seafood, so he doesn’t like fish sauce or oyster sauce… what can i substitute this with
hi Felicia,
My husband doesn’t like fish sauce or oyster sauce either..but he eats my kimchi. Fish sauce definitely give good flavor to kimchi but.. since your husband doesn’t like it.. I will say use salt instead of it. or reduce the amount of fish sauce and see if he still doesn’t like the kimchi.
You could also opt for using soy sauce. I usually make my kimchi without fish sauce because my vegetarian friends will be able to eat it too. Though you might feel there is something missing in flavor when freshly made without the fish sauce, this will decline after more fermentation.
I’m making the kimchi right now with garlic chives from my garden! I’m sure it will be delicious, and what’s better, my chives will grow again for free so I can make more and more and more !
I am literally addiced to chive kimchi and i mwke it with fish sauce, garlic, red pepper powder and salt only because i cant remake the first bach I ever tried which had a sweeter taste th. This recipe looks like it may be what I’ve been misssing. I HOPE SO!
hi Aeri,
I am curious…with regards to the garlic chive kimchi…what is the difference between garlic chives and asian chives…I shop at the Hong Kong Market here in New Orleans, and I’ve never seen Garlic chives…so please may I have a complete photo of it..because they look the same as regular Asian chives…thank you for your help.
hi Carolyn,
As you guess, it is same thing.. Garlic chives that I used for my riecpe..and Asian chives ^^ thanks
Hi Aeri! I made this recipe today, and I think I’m addicted. It is absolutely delicious — better than any kimchi I’ve had here, at restaurants, where I live (and in Toronto, Canada we have a fairly large Korean population).
I love your web site.
- Jie (Geol)
hi Ma Jie (마걸),
Nice to meet you.
Wow, that’s a real compliment. hehe thank you very much. I’m so happy to hear that you enjoyed your garlic chive kimchi. hehe
Hi Aeri. The kimchi was excellent!!! I finished the entire batch in 4 days! And I have a larger batch, with 30 cucumbers, fermenting in my kitchen right now.
I don’t actually live in Korea; I live in Canada. I know Chinese (and very, very minimal Korean) because I hold a university degree in East Asian Studies. I’ve studied cheyong (체용/體用) and tong bulgyo (통불교) in some depth, for example.
Cheers, and thanks again for all your recipes. I shall try the Pumpkin Juk tomorrow ^__^
P.S. I posted that in the wrong section. I meant to post it under the “Cucumber Kimchi” recipe.
hi Ma Jie,
Hehe.. it’s okay.. I got your message well.
wow.. finished in 4 days.. @,@ great..hehe thanks
Hi Aeri. This kimchi is just fantastic! I used it, tonight, to top homemade turkey burgers, and it really added a ton of flavour.
Thanks again! I look forward to trying many of your amazing recipes.
hi Ma Jie,
haha.. homemade turkey burgers with garlic chives.. interesting.. ^^ that was an awesome idea.. maybe we can try that too for our homemade burger someday.. thanks
Hi Aeri! If I halve the amount of garlic chives (i.e. use only 10 oz of garlic chives), do I also halve the kimchi paste mixture? Will that work?
hi crzycpl,
Since you have half amount of garlic chives (10oz) than the garlic chives(20oz) in my recipe.. I will say cut the recipe amount for all the ingredients in half..and do same steps.
Aeri: I just made it and looks exactly like your photo.
How long can this keep in the refrigerator?
hi
,
You can eat it fresh.. or if you want it fermented.. maybe 1 or 2 weeks will be enough for perfect time for eating… ^^ but even after that.. you can still keep it in the refrigerator and eat for several more weeks. ^^
Thank you Aeri!
I love garlic chives and I can’t wait to try this recipe. I love kimchi and I can’t wait to make this. Two questions:
1. How long can you store this in the refrigerator?
2. Can you make kimchi pancake with this?
Thank you,
hi
,
Sorry for late reply. I already answered your question to other comment..but anyway.. You can keep it for several weeks. Yes you can use garlic chive kimchi for kimchi pancake. thanks
your website is wonderful! i made the garlic chive kimchi for my korean husband and he LOVED it!!! thanks for helping me cook good korean food!
hi Kim,
Assa.. good job.. thanks
I found your website by searching for a recipe for chive kimchi. It’s one of my favorites and I was able to get some really amazing garlic chives at my farmer’s market. I just made it tonight! Here’s a picture:
http://csablog.posterous.com/garlic-chive-kimchi
Thanks for posting this recipe!
hi Tony Ham,
Thank you for the picture. Wow, it looks more delicious than mine.. good job ^^
Looks delicious! I will be making this for my family as soon as I have enough chives in the garden. BTW, how is Bryson? My granddaughter is now 5 1/2 months old.
hi csyama,
Bryson is doing good.. thanks.. wow.. You have a cute little angel.
I found your youtube videos.. and then discovered your website! You are an amazing cook! I am very impressed!!
Just want to give you my support 
!!!! i will try to cook some of the recipe during my school holidays.. hehe ^^ are you staying in America?
hi sry3oh,
Nice to meet you. Thank you for your kind comment. Yes, we are living in America. ^^
finally!!! i have been waiting for this recipe for a long time!! i am going to make them tomorrow
made them!!! had to stop myself from eating all of it , hahaaa!!
Hi layping,
lol.. same thing happened here.. hehe
thx alot
it looks delicious but i think its so hot
i will try it ,,,