Recipe:

1 bunch garlic chives, washed
1/2 tbsp glutinous rice flour
1/2 cup water
1/2 tbsp sugar
2 tbsp gochugaru
3 cloves minced garlic
2 tsp sesame seeds

Cut garlic chives into 2-3” long pieces. Place in a bowl and add 1/4 cup of fish sauce. Mix to season the chives.

In a small sauce pan add the rice flour, water and sugar. Whisk over low heat to create a paste.

Add 2 tbsp of the rice flour paste to a bowl along with the gochugaru, garlic and sesame seeds. Mix to combine. Add to the garlic chives and coat with the mixture.

This kimchi can be eaten right away! Store in an airtight container. This will last about 2 weeks in your fridge.