Chive Kimchi Salad (Buchu Jjapag-i)

Wash the chives thoroughly and cut them into 4cm lengths.

Slice the onion thinly and chop the green onion.

Mince the garlic and ginger.

In a bowl, mix together gochugaru (Korean red pepper flakes), soy sauce, fish sauce, sugar, minced garlic, and minced ginger to make the seasoning sauce.

Add the prepared vegetables to the seasoning sauce and mix well until everything is evenly coated.

If desired, add Cheongyang or other spicy chili peppers to taste.

Let it ferment for half a day to one day, then store in the refrigerator.