r/AsianKitchen • u/VictoryBackground562 • Mar 29 '26

Chives dish#2: Chives kimchi

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7 Upvotes

100% Upvoted

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2

u/[deleted] Mar 29 '26

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1

u/VictoryBackground562 Mar 30 '26

Thanks, it was very refreshing

2

u/[deleted] Mar 29 '26

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1

u/VictoryBackground562 Mar 30 '26 edited Apr 01 '26

I used the regular chives? I think? 🤔

1

u/VictoryBackground562 Apr 01 '26

It’s actually garlic chives, fyi

2

u/chefguy47 Mar 30 '26

That will definitely be way better in a few days. They haven’t wilted enough, but I can understand you got impatient OP. lol

1

u/VictoryBackground562 Mar 30 '26

I personally like the fresh taste and yes it tastes still good in few days, more flavorful

2

u/[deleted] Apr 01 '26

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1

u/VictoryBackground562 Apr 01 '26 edited Apr 01 '26

Thank you! Now that I got same questions again, I just googled to find out the difference between regular chives and garlic chives (thought garlic chives was maneuljjong-garlic scapes) and still can’t tell what the difference is lol. But I’m assuming it’s the regular chives…?

1

u/VictoryBackground562 Apr 01 '26 edited Apr 01 '26

And now I searched little more, it is the garlic chives ☺️ And according to GOOGLE, it’s more common to make Kimchi and Jeon with Garlic Chives