Directions

To Prep

1. Place the chives in a large bowl and mix in the fish sauce with hand, ensuring the sauce is well spread. Turn over every 5 mins for a 30 mins period.

To Cook

1. In a small pan, combine the flour with water and heat on medium, stirring continuously with a wooden spoon.
2. When it starts bubbling, add in the sugar and stir for 1 min. Remove from heat and let cool.

To Make Kimchi

1. Strain the chives with a strainer, capturing the sauce in a large bowl.
2. Mix in the flour mixture and hot pepper flakes with a wooden spoon until well combined.
3. Mix in the onion and chives gently, and sprinkle in the sesame seeds.
4. Serve immediately. Alternatively, keep in an airtight container at room temperature for 2 days to ferment, then place in the fridge.