There is something special about making kimchi at home. We can choose fresh vegetables, adjust the salt to our taste, and enjoy the smell of Korean food in our own kitchen.
Today, we are making Korean Chives Kimchi, also called Buchu Kimchi. This kimchi is made with fresh Korean chives and a simple spicy seasoning. We do not need to cook the chives, and the whole process is quite simple.
I like this recipe because we can make a small batch without spending all day in the kitchen. The Korean chives stay fresh and slightly crunchy, while the red pepper flakes give the kimchi a warm, spicy flavor.
What Is Korean Chives Kimchi?
Korean chives kimchi is a Korean side dish made with fresh Korean chives.
In Korea, Korean chives are called buchu. They look a little like green onions, but they are flatter and have a mild garlic-like smell and taste.
We mix the fresh buchu with a spicy seasoning made from Korean red pepper flakes, garlic, onion, fish sauce, salted shrimp, and other ingredients.
The result is fresh, spicy, salty, and full of flavor.
We can serve it with rice, grilled meat, noodles, or many other Korean dishes. It is also tasty when we simply put a small amount next to a bowl of warm rice.
Ingredients
For this recipe, we use:
- 700 g fresh Korean chives
- 50 g garlic
- 60 g onion
- 1 tablespoon salted shrimp
- 2 tablespoons fish sauce
- 2 tablespoons blueberry fermented syrup
- 3 tablespoons flour paste
- ⅓ cup Korean red pepper flakes
- ¾ tablespoon salt, or more or less to taste
If some ingredients are new to you, do not worry. Korean red pepper flakes, fish sauce, and salted shrimp are often available at Korean or Asian grocery stores.
The amount of salt can also be adjusted. We recommend starting with less salt and adding more after mixing.
How We Prepare the Korean Chives
First, we carefully clean the Korean chives.
We remove any wilted or damaged pieces and rinse the chives well under cool running water. We want to remove dirt and anything stuck between the leaves.
After washing, we drain the chives well.
Next, we cut them into pieces about 5~6 cm long.
We can cut them a little longer or short if we like. However, very long pieces can be difficult to eat.
Making the Kimchi Seasoning
Now we prepare the seasoning.
Add the garlic, onion, salted shrimp, fish sauce, fermented syrup, flour paste to a blender and blend them.
In a large bowl, we mix everything except the salt.
Mix them well until the seasoning becomes evenly combined.
At this point, the mixture should smell spicy, savory, and fresh.
We leave the salt out at first because the fish sauce and salted shrimp already contain salt. It is much easier to add a little more salt later than to fix kimchi that has become too salty.
Gently Mix the Korean Chives
Now comes the most important part.
We add the cleaned and cut Korean chives to the bowl with the seasoning.
Then we gently mix everything together.
We do not want to squeeze, crush, or strongly rub the Korean chives.
If we mix them too hard, the chives can release too much liquid and develop a stronger grassy smell. Gentle mixing helps the seasoning coat the chives while keeping their fresh texture.
We can use clean hands or kitchen tongs to mix them carefully.
Take your time here. A gentle touch makes a noticeable difference.
Taste and Adjust the Salt
After the Korean chives are coated with the seasoning, we taste a small amount.
If we think it needs more salt, we add a little at a time.
This is one of the easiest ways to make the recipe fit our own taste. Some people like stronger, saltier kimchi, while others prefer a lighter flavor.
We do not need to add all the salt at once.
A Few Simple Tips We Use
When we make Korean chive kimchi, a few small things can make the process easier.
First, we make sure the Korean chives are well drained after washing. Extra water can make the seasoning too thin.
Second, we cut the chives into pieces that are easy to eat. Around 5~6 cm works well for us.
Third, we mix gently. This is especially important because fresh Korean chives are delicate.
Finally, we taste before adding more salt. The fish sauce and salted shrimp already bring a lot of salty flavor.
How We Serve Korean Chives Kimchi
We can enjoy this kimchi in many simple ways.
We can serve it as a Korean side dish with warm rice. Enjoy it fresh or let it ferment for a new flavor. We can also eat it with cooked meat, noodles, soup, or other Korean dishes. It is especially delicious with grilled meat and Korean lettuce wraps.
Why We Like This Recipe
We like this Korean chives kimchi because it is simple and does not require complicated cooking.
The preparation is mostly about cleaning, cutting, mixing, and tasting.
We also have some control over the final flavor. We can adjust the salt, choose how long to cut the chives, and gently mix the seasoning until everything looks evenly coated.
For anyone who is new to making Korean kimchi, this can be a friendly recipe to try at home.
Enjoy your homemade Buchu Kimchi!
Comments