Buchu Kimchi (Garlic Chive Kimchi)
A spring kimchi of garlic chives and onion lightly salted with fish sauce and tossed in seasoning like a geotjeori fresh kimchi.
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 →
This kimchi is made by salting tender garlic chives in fish sauce for 20 to 30 minutes, then tossing them gently in seasoning. Using anchovy broth instead of glutinous rice paste keeps it light and easy to toss together. It tastes delicious eaten right away and is just as good lightly fermented.
- Servings
- about 5–6 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Garlic chives (buchu)1/2 bunch, 500 g
- Onion1/2 (large)
Seasoning
- Fish sauce5 tbsp
- Gochugaru (Korean chili flakes)2/3 cup
- Sugar (or green plum syrup (maesil-cheong))1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic2 tbsp
- Anchovy broth1/2 cup
- Toasted sesame seeds2 tbsp
- If you do not like fish sauce, you can make this with saeujeot (salted fermented shrimp) instead.
- Out of 1 bunch of garlic chives, I set aside the overly thin stems and used only 500g of the thicker ones.
- Cut the trimmed and washed garlic chives into bite-sized lengths, and save the very tips for soup or other uses rather than adding them to the kimchi.
- I used anchovy fish sauce instead of glutinous rice paste, but you can also make a glutinous rice paste for the seasoning.
Steps
Out of 1 bunch of garlic chives, I set aside the overly thin stems and used only 500g of the thicker ones.
Cut the trimmed and washed garlic chives into bite-sized lengths, and save the very tips for soup or other dishes rather than adding them to the kimchi.
Slice the onion into slices about 0.5 cm thick.
Spread the garlic chives evenly in a wide mixing bowl, drizzle the fish sauce over them, mix well by hand, and let them wilt and salt for 20 to 30 minutes.
Turn them over midway through so the top and bottom salt evenly.
Scatter the sliced onion evenly over the chives, spread all the seasoning over everything, and toss gently with both hands.
I used anchovy fish sauce instead of glutinous rice paste, but you can also make a glutinous rice paste for the seasoning.
Ppunwife's tips
- Turn them over midway through so the top and bottom salt evenly.
FAQ
Can I use a different seasoning instead of fish sauce?
If fish sauce does not suit your taste, you can substitute saeujeot (salted fermented shrimp).
Do I have to add glutinous rice paste?
You can make it with anchovy broth instead of glutinous rice paste, or you can cook a batch of glutinous rice paste to use in the seasoning if you prefer.
Is there anything to keep in mind when prepping garlic chives?
Cut them into bite-sized lengths, but it is best to set aside the very tips for soups or other uses rather than putting them into the kimchi.
Is there an ingredient I can use instead of sugar?
You can adjust the sweetness by substituting an equal amount of green plum syrup (maesil-cheong).
