Buchu kimchi (Garlic chives kimchi)
User Reviews
4.8
39 reviews
Excellent
Buchu kimchi (Garlic chives kimchi)
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This kimchi made with garlic chives (buchu) is one of the easiest kimchi types to make! ·
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Ingredients
- 1 pound 450 grams buchu, 부추 (garlic chives)
- Seasonings:
- 1 tablespoon glutinous rice flour (aka sweet rice flour)
- 4 tablespoons gochugaru (Korean red chili pepper flakes)
- 3 tablespoons myulchiaekjeot (fish sauce)
- 1 tablespoon saewujeot (salted shrimp) finely chopped (or use more fish sauce)
- 1 teaspoon sugar or more to taste
- 1 teaspoon sesame seeds - optional
Instructions
- Whisk together the glutinous powder and 1/2 cup of water. Simmer over low heat, stirring occasionally, until it thickens to a thin paste. Let it cool. Yields about 4 tablespoons.
- Wash the chives thoroughly a couple of times, gently shaking them in the water to get out any dirt between the blades. Drain. Cut the chives into 2 or 3 sections crosswise.
- Mix all the seasoning ingredients along with 1/2 cup of water in a bowl. Add to the garlic chives.
- Gently rub the seasoning mixture all over the garlic chives to evenly coat them. Let stand at room temperature for 2 to 3 hours until the chives wilt and reduce in volume. Transfer to an airtight container or a jar and refrigerate. Buchu kimchi can be eaten right away, but the flavor develops as it ferments. It will keep well for 2 to 3 weeks in the fridge.
Genuine Reviews
User Reviews
Overall Rating
4.8
39 reviews
Excellent
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