This Chive Kimchi recipe is going to be the easiest kimchi you will ever make. You can prepare this 5 minutes before your meal and enjoy the fresh, spicy, and savory flavors you love in a kimchi!
Kimchi is the most common side dish in Korea. In general, it is an umbrella term for a wide range of fermented vegetables from napa cabbage (the classic), to radish, scallions, and so much more!
Unlike the others, Chive Kimchi or Buchu Kimchi does not need to be pre-salted or fermented. It is an instant kimchi but doesn’t have the sourness we know and love. Nevertheless, it still has the crunch, freshness, and spice that complements a typical Korean BBQ! Bonus, you can enjoy this right away!
Ingredients You’ll Need Chive Kimchi
Disclaimer: I get a small commission at no additional cost to you when you make a qualified purchase under the affiliate links.
Chives or Buchu
Chives or Buchu are a type of herb that has an onion and garlic flavor. They are long, flat strands that resemble scallions, but these tend to be more tender. Typically, it is used in several dishes like salads, dumplings, or pancakes.
While these are common produce during spring and summer, they can easily be grown in the garden at home. My mom often has these freshly picked from her yard so oftentimes, the buchu kimchi she serves us is one of the best!
Onion
This will be an additional aromatic to balance the strong garlic flavor of the chive. We only need a small amount for this recipe.
Seasonings and Spices
- Gochugaru or Korean Red Pepper Flakes – For the spice. Feel free to adjust this according to your preferred spice level.
- Soy Sauce and Fish Sauce – For the savory, umami flavor
- Vinegar – For acidity
- Sugar – For sweetness
- Mirin – A combination of sweetness and acidity
- Garlic – For a bit of freshness
- Sesame Oil or Perilla Oil and Sesame Seeds – For that earthy and nutty flavor that will complement the soy sauce and fish sauce
How to Make Buchu Kimchi
To start, you need to wash any excess dirt on the chives and lightly pat them dry. Slice them 2-3 inches long and place them in a bowl. Along with that, julienne half an onion and combine it with the chives. Both these aromatics need to be sliced the same size so that it’s easier to grab them with chopsticks in one go.
Once the chives and onion are combined, season it with gochugaru, soy sauce, vinegar, mirin, sugar, garlic, fish sauce, sesame oil, and sesame seeds.
With a gloved hand, mix the chives to incorporate the seasoning in every strand. I highly recommend mixing it by hand so that it has “sohn mat” or hand taste. You won’t taste your hands, though, it’s more about being able to scrunch the chives and somehow bring out its flavor and in the process mix the seasonings through and through.
From here, taste the chives and adjust them according to your preference. If you like it more sweet, add sugar. If you like it more savory add more soy sauce and sesame oil. And there you go, this recipe is straightforward, no questions asked!
Serving Chive Kimchi
As mentioned, chive kimchi does not need to be fermented. You can eat it fresh just like a salad!
The best pairing for Chive Kimchi is pork belly. Whether it is stir-fried pork, boiled pork, or grilled pork—the chives will cut through the fattiness and add so much freshness and flavor to the dish. It’s good for blood circulation so it just makes sense to pair these two! Tasty and healthy!
This also goes so well with some rice and soup because the seasonings are savory enough to make the rice tasty!
For any leftovers, you can store them in an airtight container in the fridge for a few days. This can slightly ferment the kimchi so it may develop a sour taste.
Other Korean vegetable side dishes you might like:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Chive Kimchi (Buchu Kimchi)
Equipment
- Gloves
Ingredients
- 200 grams Chives
- 1/2 of Whole Onion Julienne
- 3 tbsp Red Pepper Flakes
- 2 tbsp Soy Sauce
- 1 tbsp Vinegar
- 1 tbsp Mirin
- 1 tbsp Sugar
- 1 tbsp Garlic
- 1/2 tbsp Fish Sauce
- 1 1/2 tbsp Perilla Oil or Sesame Oil
- 1 tbsp Sesame Seeds
Instructions
- Prepare your ingredients: Wash the chives and chop them into 2-3 inch pieces and chop the onions julienne.
- In a bowl, combine the chives and onion, and season it with pepper flakes, soy sauce, vinegar, mirin, sugar, garlic, fish sauce, perilla oil or sesame oil, and sesame seeds.
- With a gloved hand, mix the seasoned chives. Scrunch the chives and make sure the seasonings go through and through each strand.
- Taste and adjust according to your preference. If you like it more sweet, add more sugar. If you like it more savory, add more soy sauce and sesame oil.
- Serve with Korean BBQ and enjoy!
Leave a Reply