Buchu kimchi (Garlic chives kimchi)

Name: Buchu kimchi (Garlic chives kimchi)
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 pound 450 grams buchu, 부추 (garlic chives); Seasonings:; 1 tablespoon glutinous rice flour (aka sweet rice flour); 4 tablespoons gochugaru (Korean red chili pepper flakes); 3 tablespoons myulchiaekjeot (fish sauce); 1 tablespoon saewujeot (salted shrimp) ( finely chopped (or use more fish sauce)); 1 teaspoon sugar (or more to taste); 1 teaspoon sesame seeds - optional

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Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 16

Cost: $0.88 /serving

Author : Hyosun

buchu easy kimchi garlic chives

Ingredients

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1 pound 450 grams buchu, 부추 (garlic chives)Seasonings:1 tablespoon glutinous rice flour (aka sweet rice flour)4 tablespoons gochugaru (Korean red chili pepper flakes)3 tablespoons myulchiaekjeot (fish sauce)1 tablespoon saewujeot (salted shrimp) (finely chopped (or use more fish sauce))1 teaspoon sugar (or more to taste)1 teaspoon sesame seeds - optional

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Instructions

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Step 1

Whisk together the glutinous powder and 1/2 cup of water. Simmer over low heat, stirring occasionally, until it thickens to a thin paste. Let it cool. Yields about 4 tablespoons.

Step 2

Wash the chives thoroughly a couple of times, gently shaking them in the water to get out any dirt between the blades. Drain. Cut the chives into 2 or 3 sections crosswise.

Step 3

Mix all the seasoning ingredients along with 1/2 cup of water in a bowl. Add to the garlic chives.

Step 4

Gently rub the seasoning mixture all over the garlic chives to evenly coat them. Let stand at room temperature for 2 to 3 hours until the chives wilt and reduce in volume. Transfer to an airtight container or a jar and refrigerate. Buchu kimchi can be eaten right away, but the flavor develops as it ferments. It will keep well for 2 to 3 weeks in the fridge.