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    Home » Side Dishes

    Buchu Kimchi (Garlic Chives Kimchi)

    Published 06/07/2021. Updated 06/07/2021

    Jump to Recipe

    Buchu (garlic chives) kimchi is one of the easiest kimchi types you can make! ·The distinct flavor of garlic chives is wonderful when mixed with kimchi seasonings. 

    DSC7290 3 - Buchu Kimchi (Garlic Chives Kimchi)

    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.

    DSC7260 3 - Buchu Kimchi (Garlic Chives 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.

    DSC7311 01 3 - Buchu Kimchi (Garlic Chives Kimchi)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC7290 3 300x300 - Buchu Kimchi (Garlic Chives Kimchi)

    Buchu kimchi (Garlic chives kimchi)

    4.77 from 13 votes
    Side Dish
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 16
    Print Recipe

    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.
      Buchu kimchi 2 - Buchu Kimchi (Garlic Chives Kimchi)
    • Mix all the seasoning ingredients along with 1/2 cup of water in a bowl. Add to the garlic chives.
      Buchu kimchi 3 - Buchu Kimchi (Garlic Chives Kimchi)
    • 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.
      Buchu kimchi 4 - Buchu Kimchi (Garlic Chives Kimchi)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Kiki says

      March 31, 2025 at 6:44 pm

      5 stars
      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?)

      Reply
      • Hyosun says

        April 03, 2025 at 8:31 pm

        Yes you can use it with some scallions, cucumbers, or even onions.

        Reply
    2. Sarah says

      May 11, 2024 at 10:17 pm

      5 stars
      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!

      Reply
    3. Angie says

      March 26, 2024 at 12:58 pm

      5 stars
      Thanks for sharing this recipe! It was very easy to make & we enjoyed it very much.

      Reply
    4. Tom VD says

      July 17, 2023 at 8:12 am

      5 stars
      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).

      Reply
    5. Myla says

      July 06, 2023 at 3:41 pm

      After you make a big batch of this kimchi, what else can you do or cook with it?

      Reply
      • Hyosun says

        July 08, 2023 at 9:09 pm

        You can chop up and add to bibimbap, kimchi fried rice, sundubu jjigae, etc.

        Reply
    6. Michelle says

      October 06, 2021 at 8:36 pm

      5 stars
      delicious…..thank you!

      Reply
    7. Anthony says

      July 23, 2021 at 3:59 am

      5 stars
      Love this! Looks so good and so clean.

      Reply
    8. Skim says

      June 09, 2021 at 7:55 am

      Hello!
      I was wondering if there a substitute for the fish sauce?
      Can’t wait to try this, thank you!

      Reply
      • Hyosun says

        June 11, 2021 at 2:07 pm

        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.

        Reply
    9. Connie says

      July 19, 2020 at 6:56 pm

      5 stars
      Thank you for sharing a simple and yet delicious recipe. I left out the rice powder and sugar and it’s undetectable and scrumptious!

      Reply
      • Hyosun says

        July 20, 2020 at 3:44 pm

        Awesome! Yes kimchi can certainly be made without rice powder and/or sugar.

        Reply
    10. e. says

      August 14, 2016 at 7:06 pm

      Have you ever experimented with a vegan version of these kimchi dishes?

      Reply
    11. Li-Yong says

      March 01, 2016 at 8:38 am

      Just made this an hour ago and it already tastes yummy! Thank you Hyosun!

      Reply
    12. Christian Cho says

      June 21, 2015 at 4:45 pm

      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.

      Reply
      • Hyosun says

        June 22, 2015 at 12:37 am

        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.

        Reply
    13. dawn says

      May 08, 2014 at 9:00 pm

      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?

      Reply
      • Hyosun Ro says

        May 08, 2014 at 9:34 pm

        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.

        Reply
        • Anja says

          August 09, 2024 at 3:08 pm

          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 🙁

          Reply
    14. putputteats says

      July 30, 2013 at 7:39 am

      Ahh! This is my favorite type of kimchi! Thank you for sharing the recipe!

      Reply
    15. Lori Lynn says

      July 21, 2013 at 7:22 pm

      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

      Reply
    16. Anonymous says

      July 09, 2013 at 9:37 pm

      Can I use Vietnamese or Thai fish sauce? How is the Korean version different?

      Reply
      • Hyosun Ro says

        July 10, 2013 at 1:55 am

        Yes, you can. I know some of my Korean friends use it for their kimchi sometimes. They just have different flavors.

        Reply
    17. Holly | Beyond Kimchee says

      June 16, 2013 at 2:52 pm

      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!

      Reply
    18. Irina @ wandercrush says

      June 09, 2013 at 1:07 am

      Looks so good! Next time I come across a big bunch of chives, I know what I’m doing with them…

      Reply
      • Hyosun Ro says

        June 09, 2013 at 1:50 am

        Thank you, Irina! I hope you find it soon. Enjoy!

        Reply
        • William says

          July 11, 2021 at 1:29 pm

          Can I use gochujang paste instead of the flakes

          Reply
          • Hyosun says

            July 13, 2021 at 12:19 am

            Not traditional but you can try it. You do need to reduce other salty ingredients because gochujang is already quite salty.

            Reply
    4.77 from 13 votes (6 ratings without comment)

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