AI-generated imageQuick Korean Garlic Chive Kimchi (Buchu-kimchi)
A quick Korean kimchi made by gently dressing fresh garlic chives in gochugaru, anchovy fish sauce and a cooled rice-flour paste, without pre-salting the greens.
Ingredients
servings: 16 · Check ingredients
Steps
- 01
Whisk 1 tbsp sweet rice flour with 1/2 cup water. Simmer gently while stirring until it thickens, then cool completely.
- 02
Rinse chives carefully two or three times to remove grit, drain and cut into 2–3 sections. Do not pre-salt the greens.
- 03
Mix the cooled rice paste with the remaining 1/2 cup water, gochugaru, anchovy fish sauce, sugar or plum syrup, and optional salted shrimp and sesame.
- 04
Coat the thicker white ends first, then gently distribute seasoning over the delicate leaves without bruising them.
- 05
Serve immediately or transfer to a clean airtight container and refrigerate. If omitting salted shrimp, adjust with a little extra fish sauce only after tasting.
Before you cook
Wash greens, hands and containers; cool cooked paste before mixing. Eat soon or refrigerate promptly, avoiding prolonged room-temperature holding. Fish sauce contains fish; optional salted shrimp contains crustacean shellfish.
Allergens: 멸치액젓(생선) / Anchovy fish sauce (fish) / いわし魚醤（魚）, 새우젓(갑각류, 선택) / Salted shrimp (crustacean, optional) / アミの塩辛（甲殻類、任意）, 참깨(선택) / Sesame (optional) / ごま（任意）
Image & source credits
AI-generated image.
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