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4.8 from 39 votes

Buchu kimchi (Garlic chives kimchi)

This kimchi made with garlic chives (buchu) is one of the easiest kimchi types to make! ·

Prep Time
10 mins
Cook Time
10 mins
Servings: 16
Course: Side Dish
Cuisine: Korean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Mix all the seasoning ingredients along with 1/2 cup of water in a bowl. Add to the garlic chives.
  4. 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.