Garlic Chive Kimchi
부추 김치 | Buchu Kimchi
One of my closest friends invited us over for lunch last week to celebrate her husband’s birthday and I was taken aback by the beautiful spread she prepared. From Galbi to Japchae, she spent the whole day making a feast, but my favorite dish was the delicious buchu kimchi she made.
Buchu Kimchi is a simple kimchi dish that uses garlic chives. (You can also use Chinese chives, which are wider and thicker or American chives, but they don't have as strong of a garlic flavor.) The beauty of this dish is that it takes very little time to make and does not need to be fermented, making it an easy side dish to make anytime.
I forgot how much I love this fresh and fragrant kimchi (I’m a sucker for banchan and all things garlic) and the fact that it takes less than ten minutes to make, I decided to whip some up just in time for dinner!
- 4 bunches Korean garlic chives
- 1 small onion sliced
- 1 cup boiled hot water
- 3 Tablespoons fish sauce
- 1 Tablespoon sweet rice flour
- 1 Tablespoons sugar
- 3 Tablespoons gochugaru (red pepper flakes)
- 1 Tablespoon toasted sesame seeds
Wash & cut chives into 2 1/2” pieces and put them in a mixing bowl. Add fish sauce and mix well making sure buchu is evenly coated. Set aside.
In a small bowl, add hot water and rice flour. Mix well making sure flour is fully dissolved and add sugar. Add gochugaru once sugar has dissolved.
Remove buchu from mixing bowl and add gochugaru mixture with remaining fish sauce. Add onions.
Add buchu and sesame seeds and gently mix together making sure not to bruise the buchu.