When the season turns into spring in Korea, many housewives are busy making spring kimchi. Garlic Chives Kimchi (Buchu kimchi, 부추김치) is one of the well known spring kimchi. The leaves are tender and fragrant at this stage, which makes perfect to make kimchi with.
Garlic Chives, aka Chinese or Asian chives, have unique flavor that is different from most western chives we know. Garlic chives are widely used in many Korean dishes from savory pancakes to kimchi. It is super easy and quick to make kimchi with these lovely skinny herbs. You don’t need to brine with salt like cabbage prior to add kimchi seasoning. It is perhaps one of the easiest and quickest kimchi you can make.
Garlic chives leaves are flat unlike round and hollow-centered western chives. Look for the chives with slender leaves. They are more tender and mellow.
Adding a flavorful stock is a key point to make flavorful kimchi. For this kimchi, I used anchovy stock. Although you won’t taste the fishiness of anchovy once it is made into kimchi, you can use vegetable stock if you can’t have anchovies for a diet restriction.
You will need to blend onion, garlic, ginger with the stock until smooth. Then mix with chili flakes, salted shrimps, fish sauce, and a little bit of sugar. This is the kimchi seasoning.
I like to slice the chives, but you can leave it as a whole if you prefer. Add to the kimchi seasoning and toss well to coat evenly. Taste and add more fish sauce if needed. That’s all the cooking.
You can serve the freshly made garlic chives kimchi right away. But if you prefer fermented, transfer into a airtight container and let it ferment in a room temperature for 1-2 days. Then store in the fridge for another 2 days and your garlic chives kimchi should be ready to serve.
There is nothing like smelling the freshly cooked rice. Scoop a bowlful of rice and serve with your kimchi and other Korean dishes.
You will taste the country style rustic homemade Korean meal. I enjoyed it and I hope you do, too.
Kimchi making doesn’t have to be a huge ordeal and I hope you give this recipe a try if you find some fresh garlic chives. You will get a successful result even if you are a novice in kimchi making and the reward will follow.
- 10 oz garlic chives, cleaned and cut in 2-3 lengthwise
- 1 cup water
- 4-5 large dried anchovies
- 1/2 small onion, diced
- 2 garlic cloves
- 1/2-inch ginger, diced
- 1/3 cup Korean chili flakes
- 1 tablespoon salted shrimps
- 2-3 tablespoon anchovy sauce or other fish sauce
- 2 teaspoon sugar
- In a small pot, add water and dried anchovies, bring to gentle boil and simmer for 5-7 minutes. Reserve 1/2 cup of stock and discard the rest.
- Combine onion, garlic, ginger and the anchovy stock in a blender and process until smooth.
- In a large mixing bowl, combine the puree above, chili flakes, salted shrimps, 2 tablespoons anchovy sauce (or fish sauce), and sugar. Mix well.
- Add the chives and toss well to coat. Taste the kimchi and adjust the seasoning according to your taste.
- Transfer the chive kimchi into an airtight container and let it ferment in a room temperature for 1-2 days, then store in the fridge for 2 more days before you serve. Serve with rice and other Korean dishes.