Buchu Kimchi (Chive Kimchi)
Buchu kimchi is a version of kimchi made of chives. It ferments fairly quickly and makes a nice side dish.
- 3 lb Korean chives (buchu 부추)
- 1 gallon of water
- 1 cup of sea salt
- 2 cups of water
- 2 tsp of sweet rice flour (chapssalgaru 찹쌀가루)
- l/3 cup of hot pepper powder (gochugaru 고추가루)
- ¾ cup of clear fish sauce (aekjeot 액젓)
- 2 stalks of green onion
- 1" ginger root, grated
- 1 tbsp garlic, minced
- 1 tbsp roasted sesame seed (kaesogum 깨소금)
- 1 tsp sugar
- Wash chives, removing all of the yellow and brown leaves.
- In a one gallon of water, add 1 cup of coarse sea salt and put in cleaned chives. Press down so the chives stay submerged, using a small cutting board with an heavy object on top. Soak for 3-4 hours or until it gets wilted.
- While the chives are getting soaked, prepare boiled sweet rice water (called "pulmul"). Boil 2 cups of water and stir in 2 tsp of rice flour, using an egg beater. Leave on heat for a few seconds more and then remove from heat. Add hot pepper powder, fish sauce, chopped green onion, grated ginger, minced garlic, sesame seeds and sugar – mix well.
- Rinse the chives and drain, pressing down gently to remove the excess water. Chop into lengths about 2-3" long.
- Put the chives into a large bowl, then pour the sauce over it, mixing gently with your hands. Put into a jar (it will make about 1/2 gallon) and store in a room temperature for a day. You will be able to eat right away or fermented for a day or two. Store in the refrigerator and it will keep fresh for 2-3 weeks. When it gets old, it will get more watery.
Serving Size: 20
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Preparation Time: 30 minutes