4tablespoonsgochugaru (Korean red chili pepper flakes)
3tablespoonsmyulchiaekjeot (fish sauce)
1tablespoonsaewujeot (salted shrimp) finely chopped (or use more fish sauce)
1teaspoonsugaror more to taste
1teaspoonsesame seeds - optional
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.