📝 About This Recipe
A vibrant, pungent staple of Korean temple cuisine and home kitchens alike, Buchu-kimchi offers an incredible punch of garlic-forward heat and earthy sweetness. Unlike Napa cabbage kimchi, this version requires no brining, allowing the delicate, grassy notes of the chives and slender leeks to shine through a thick, savory chili paste. It is a 'quick' kimchi that ferments rapidly, developing a complex tang that cuts beautifully through rich, fatty meats.
🥗 Ingredients
Main Vegetables
- 1 lb Asian Garlic Chives (Buchu) (trimmed and washed thoroughly)
- 2 pieces Small Leeks (white and light green parts only, julienned)
- 1 medium Carrot (peeled and cut into matchsticks)
- 1/2 piece Yellow Onion (thinly sliced)
The Porridge Base (The Glue)
- 1/2 cup Water
- 1 tablespoon Glutinous Rice Flour (also known as sweet rice flour)
- 1 tablespoon Sugar (helps feed the healthy bacteria)
Kimchi Paste & Seasoning
- 1/2 cup Gochugaru (Korean red chili flakes; adjust for heat preference)
- 1/4 cup Fish Sauce (use high-quality anchovy or sand lance sauce)
- 1 tablespoon Salted Shrimp (Saeujeot) (finely minced)
- 3 tablespoons Garlic (freshly minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Toasted Sesame Seeds (for garnish and texture)
👨🍳 Instructions
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1
Wash the garlic chives and leeks thoroughly in cold water, ensuring all grit is removed from the crevices. Pat them very dry with a kitchen towel; excess water will dilute the seasoning.
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2
Cut the garlic chives into 3-inch lengths. If using young, slender leeks, julienne them into similar lengths to match the chives.
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3
In a small saucepan, whisk together the 1/2 cup water and 1 tablespoon glutinous rice flour until smooth.
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4
Place the saucepan over medium heat. Stir constantly for about 3-5 minutes until the mixture bubbles and thickens into a translucent, glue-like paste.
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5
Remove the paste from the heat, stir in the sugar until dissolved, and let it cool completely to room temperature.
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6
In a large mixing bowl, combine the cooled rice paste, gochugaru, fish sauce, minced salted shrimp, garlic, and ginger. Mix well until it forms a thick, dark red paste.
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7
Add the sliced onions and carrot matchsticks to the paste, tossing them to ensure they are evenly coated.
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8
Add the chives and leeks to the bowl. Using your hands (wear gloves to prevent chili burn!), gently toss the vegetables with the paste.
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9
Be careful not to bruise the chives; use a light lifting and folding motion until every strand is coated in the red pepper mixture.
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10
Taste a piece. It should be slightly over-salted and very bold; the flavors will mellow and balance out as it ferments.
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11
Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets. Sprinkle the top with toasted sesame seeds.
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12
Leave the jar at room temperature for 12-24 hours (depending on the warmth of your kitchen) until you see tiny bubbles forming, then move to the refrigerator.
💡 Chef's Tips
Always use Korean Gochugaru for the right flavor profile; standard chili flakes are too spicy and lack the smokiness. Do not over-mix or 'scrub' the chives, as they can develop a 'green' or grassy smell if bruised too harshly. If you are vegan, substitute the fish sauce and salted shrimp with a high-quality soy sauce or Korean soup soy sauce. Ensure the rice paste is completely cool before adding the chili flakes to maintain the vibrant red color. This kimchi ferments faster than cabbage kimchi, so start tasting it after just one day in the fridge.
🍽️ Serving Suggestions
Serve alongside grilled pork belly (Samgyeopsal) to cut through the richness of the fat. Chop up older, sour Leek Kimchi and fold it into a savory pancake (Pajeon) batter. Top a bowl of warm steamed rice with a generous heap of kimchi and a fried egg for a quick meal. Pair with a chilled glass of Makgeolli (Korean rice wine) for an authentic snack experience. Use as a garnish for Korean beef bone soup (Seolleongtang) to add instant depth and spice.