This kimchi made with garlic chives (buchu, 부추) is quick, easy and full of unique flavors! Buchu kimchi is a common summer kimchi that is especially popular in Korea’s southern provinces (Jeolla-do and Gyungsang-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.
Here in the U.S., Chinese garlic chives are more common, but Korean garlic chives also appear in Korean markets from spring through fall. Korean garlic chives are thinner and tenderer, so they are better for making kimchi.
I’ve been growing garlic chives in my back-yard garden, which provides a steady supply from spring to early fall. The perennial plant is hardy and easy to grow. If you can’t find Korean chives, by all means, use the Chinese variety. Look for ones with thin and narrow blades.
Buchu kimchi is typically seasoned with myulchiaekjeot (fish sauce made with anchovies). I like to add a little bit of saewoojeot (salted shrimp), but it can be omitted, if unavailable. Simply use a little more fish sauce. No pre-salting is necessary for this kimchi.
If you like, add a little bit of minced garlic and/or ginger. I don’t usually use garlic or ginger to let the natural flavor of the garlic chives come through better.
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Ingredients
- 1 pound 450 grams buchu, 부추 (garlic chives)
- Seasonings:
- 1 tablespoon glutinous rice flour (aka sweet rice flour)
- 4 tablespoons gochugaru (Korean red chili pepper flakes)
- 3 tablespoons myulchiaekjeot (fish sauce)
- 1 tablespoon saewujeot (salted shrimp) finely chopped (or use more fish sauce)
- 1 teaspoon sugar or more to taste
- 1 teaspoon sesame seeds - optional
Instructions
- 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 4 tablespoons.
- Wash the chives thoroughly a couple of 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.
Kiki says
I have a smaller bunch of buchu, so I won’t need all of the paste. I wonder if the extra paste could be used in any other recipe (another kimchi?)
Hyosun says
Yes you can use it with some scallions, cucumbers, or even onions.
Sarah says
I find this the easiest kimchi to make because there’s no salting of the vegetable, like with Napa cabbage (배추) kimchi. This recipe is spot on- simple and authentic!
Angie says
Thanks for sharing this recipe! It was very easy to make & we enjoyed it very much.
Tom VD says
The Korean garlic was hard to find so I made it with the wild garlic we have here in Europe, and it was superb. had it with steamed fish (loads of ginger on the fish).
Myla says
After you make a big batch of this kimchi, what else can you do or cook with it?
Hyosun says
You can chop up and add to bibimbap, kimchi fried rice, sundubu jjigae, etc.
Michelle says
delicious…..thank you!
Anthony says
Love this! Looks so good and so clean.
Skim says
Hello!
I was wondering if there a substitute for the fish sauce?
Can’t wait to try this, thank you!
Hyosun says
You can use Korean soup soy sauce instead if you can find it. Although the flavor is entirely different, it will add some umami to the kimchi while salting it. Korean soup soy sauce (not regular soy sauce) is often used in vegan or temple cuisine as a substitute for fish sauce.
Connie says
Thank you for sharing a simple and yet delicious recipe. I left out the rice powder and sugar and it’s undetectable and scrumptious!
Hyosun says
Awesome! Yes kimchi can certainly be made without rice powder and/or sugar.
e. says
Have you ever experimented with a vegan version of these kimchi dishes?
Li-Yong says
Just made this an hour ago and it already tastes yummy! Thank you Hyosun!
Christian Cho says
Just made this! Very excited to let it ferment a little. My 암아 (umma, mom) never taught me to cook Korean food, so I’m glad I found this site. I get a hankering for homemade 김치 (kimchi) all of the time. I substituted honey for sugar. Next time, I might add pureed Korean pear.
Hyosun says
I am glad you found my blog too! I have not used pear in buchu kimchi so let me know how it turns out if you try it.
dawn says
Hi! Don’t quite understand what you mean by “mix all the seasoning ingredients along with 1/2 cup of water in a bowl”. Isn’t the 1/2 cup of water already used to make the glue?
Hyosun Ro says
That’s just additional liquid you need for the seasoning, nothing to do with the water you used to make rice paste. Hope this helps.
Anja says
I was just as confused as dawn about the additional 1/2 cup of water but then I found your comment. I did everything as the recipe said but unfortunately my paste was a thin soup after combining everything together 🙁
putputteats says
Ahh! This is my favorite type of kimchi! Thank you for sharing the recipe!
Lori Lynn says
I have to look for buchu at the Korean market, I grow the Chinese variety but definitely want to try these and see the difference.
The dish sounds great, nice and summery.
LL
Anonymous says
Can I use Vietnamese or Thai fish sauce? How is the Korean version different?
Hyosun Ro says
Yes, you can. I know some of my Korean friends use it for their kimchi sometimes. They just have different flavors.
Holly | Beyond Kimchee says
Your buchu kimchi reminds of my appetite-less days of summer in Korea. I often wet my rice in plain water and ate with well fermented buchu kimchi one of those tiring days. It was still delicious. I haven’t seen those thins Korean buchu quite a while. Most of them I see where I live are the Chinese kind which are not that suitable to make kimchi. Lovely kimchi, Hyosun!
Irina @ wandercrush says
Looks so good! Next time I come across a big bunch of chives, I know what I’m doing with them…
Hyosun Ro says
Thank you, Irina! I hope you find it soon. Enjoy!
William says
Can I use gochujang paste instead of the flakes
Hyosun says
Not traditional but you can try it. You do need to reduce other salty ingredients because gochujang is already quite salty.