Fresh Buchu Kimchi (Garlic Chive Kimchi)
A fresh buchu kimchi wilted lightly in anchovy fish sauce and gently tossed with seasonings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Garlic chives are lightly wilted in anchovy fish sauce and gently tossed with seasonings. The trick is to mix gently without overworking them, and it is wonderful enjoyed fresh alongside tofu.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Garlic chives (buchu)1 bunch
- Carrot
Seasoning
- Gochugaru (Korean chili flakes)1 cup
- Anchovy fish sauce1/2 cup
- Garlic3 tbsp
- Corn syrup (mulyeot)1/4 cup
- Sugar2 tbsp
- Toasted sesame seeds
Steps
Trim and wash them thoroughly, then drain the water.
Place the garlic chives on a cutting board and cut into 3.
Place the cut garlic chives and julienned carrot in a large bowl, add the anchovy fish sauce, and let sit briefly just until slightly wilted.
Add all the seasonings above at once to the wilted garlic chives and toss gently.
Do not knead or rub too hard; just mix until the seasonings are combined.
There, all done! Buchu kimchi is ready!
Ppunwife's tips
- Do not knead or rub too hard; just mix until the seasonings are combined.
- It tastes even better when eaten fresh.
- Wrap it with tofu and enjoy with makgeolli.
FAQ
Is there anything to be careful about when tossing garlic chives?
After adding the seasonings, do not rub or knead too hard; toss gently just until evenly mixed.
How is it best to enjoy the finished buchu kimchi?
Eating it fresh right away tastes the freshest, and it also pairs wonderfully wrapped around tofu with makgeolli.
Can I use a different fish sauce instead of anchovy fish sauce? AI-generated
You can generally substitute sand lance fish sauce or tuna extract sauce according to your taste instead of anchovy fish sauce.
