Buchu Kimchi (Chive Kimchi)


Buchu Kimchi (Chive Kimchi)
Your rating: None Average: 4.5 (4 votes)
Author: umma
Date: 4-5-10
Servings: 20
Prep Time: 30 minutes
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Buchu kimchi is a version of kimchi made of chives. It ferments fairly quickly and makes a nice side dish.

Recipe Ingredients:

  • 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

Recipe Steps:

  • 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
Preparation Time: 30 minutes

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Your rating: None Average: 4.5 (4 votes)
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