📝 About This Recipe
A rustic and aromatic staple of Korean temple and home cooking, Buchu-kimchi is prized for its intense garlicky punch and tender, grassy texture. Unlike cabbage kimchi, these delicate garlic chives require no brining, allowing the vibrant spice of the gochugaru and the umami depth of fish sauce to penetrate instantly. It is a 'quick' kimchi that can be enjoyed fresh for its crisp bite or aged for a complex, sour funk that elevates any meal.
🥗 Ingredients
Main Ingredients
- 1 pound Korean Garlic Chives (Buchu) (trimmed and washed thoroughly)
- 1/2 cup Fish Sauce (anchovy or sand lance sauce preferred)
The Porridge Base (Kimchi Pul)
- 1/2 cup Water
- 1 tablespoon Glutinous Rice Flour (also known as sweet rice flour)
- 1 tablespoon Sugar (brown or white sugar)
Seasoning Paste
- 1 cup Gochugaru (Korean red chili flakes)
- 3 tablespoons Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1/4 cup Onion (grated or blended into a paste)
- 1 tablespoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Rinse the garlic chives gently in cold water, ensuring you remove any yellowed tips or debris. Drain them well and pat dry with a clean kitchen towel; excess water will dilute the seasoning.
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2
Place the cleaned chives in a large, shallow tray. Pour the 1/2 cup of fish sauce evenly over the white, thicker root ends of the chives. Let them sit for 20 minutes, flipping them once halfway through to ensure even seasoning.
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3
While the chives are soaking, prepare the rice porridge. In a small saucepan, whisk together the water and 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 turns into a translucent, thick paste.
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5
Remove the paste from the heat and stir in the sugar while it's still warm. Let the porridge cool completely to room temperature.
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6
In a large mixing bowl, combine the cooled rice porridge, gochugaru, minced garlic, grated ginger, and onion paste. Mix until it forms a thick, vibrant red seasoning paste.
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7
Carefully drain the fish sauce that the chives were soaking in directly into the seasoning paste bowl. Whisk well to incorporate that salty umami flavor into the spice mix.
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8
Using gloved hands, take a handful of the seasoning paste and gently rub it onto the chives. Start from the white ends and work your way down to the green tips.
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9
Be very gentle during the mixing process; bruising the chives too much can result in a 'grassy' or 'green' smell (known as 'punae' in Korean).
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10
Gather a small bundle of chives (about 8-10 strands) and fold them in half or tie them into a neat knot for easier serving later.
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11
Pack the seasoned chives tightly into a clean glass jar or airtight container, pressing down to minimize air pockets. Sprinkle with toasted sesame seeds on top.
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12
Leave the container at room temperature for 12-24 hours to kickstart fermentation, then transfer to the refrigerator. It is ready to eat immediately but tastes best after 2-3 days.
💡 Chef's Tips
Use 'Buchu' (Korean garlic chives) specifically; they are thinner and more tender than standard Chinese leeks or western chives. Do not over-mix the chives; a light touch prevents the development of a bitter, raw chlorophyll taste. If the kimchi feels too dry, add a tablespoon of kelp broth or water to the paste. For a vegan version, substitute the fish sauce with a high-quality Korean soup soy sauce or a vegan 'fish' sauce made from mushroom broth. Adjust the gochugaru amount based on your spice tolerance, but remember that the heat mellows slightly as it ferments.
🍽️ Serving Suggestions
Serve alongside grilled pork belly (Samgyeopsal) to cut through the richness of the fat. Pair with a hot bowl of Jajangmyeon (black bean noodles) for a classic flavor contrast. Chop up older, fermented Buchu-kimchi and mix it into a savory pancake (Pajeon) batter. Enjoy as a simple side dish (Banchan) with steamed white rice and a drizzle of toasted sesame oil. Serve with Kalguksu (knife-cut noodle soup) for a spicy, aromatic kick.