This kimchi made with garlic chives (buchu) is one of the easiest kimchi varieties to make. Buchu kimchi is a common summer kimchi that is especially popular in Korea’s southern provinces (Jeolla-do and Gyeongsang-do). 

Garlic chives are distinguished from regular chives by their flat leaves and distinct flavor that’s like a mild onion with a delicate garlic flavor. Korean garlic chives are thin and tender so they are great for making kimchi. Look for ones with thin and narrow blades.

Buchu kimchi is typically seasoned with myeolchiaekjeot (fish sauce made with anchovies). You can also add a little bit of saeujeot (salted shrimp), as I did in this recipe. No pre-salting is necessary.

If you like, add a little bit of minced garlic or ginger, but I prefer to omit them to let the natural flavor of the garlic chives come through better.

Ingredients:

● About 500 grams garlic chives (buchu)

Seasonings:

● 4 tablespoons red chili pepper flakes (gochugaru)

● 3 tablespoons fish sauce (myeolchiaekjeot)

● 1 tablespoon salted shrimp (saeujeot), finely chopped (or use more fish sauce)

● 1 teaspoon sugar (or more to taste)

● 1 tablespoon glutinous rice powder (aka sweet rice powder)

● 1 teaspoon sesame seeds

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 3-4 tablespoons.

Wash the chives thoroughly 2 to 3 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.

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

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.

See more recipes at www.koreanbapsang.com.

By Ro Hyo-sun