Buchu Kimchi (Garlic Chive Kimchi)

At first glance, you might think buchu kimchi is nothing different from pa kimchi, but they are quite different since their main ingredients are not the same. While pa kimchi is made from green onion leaves, buchu kimchi is made from Korean garlic chives. Therefore, this kimchi is also called garlic chive kimchi. This kimchi is a popular summer kimchi in the southern provinces of Korea.

Buchu kimchi is also a quick, easy and fun recipe to make, perfect for those who want to try making kimchi for the first time. to make buchu kimchi, you only need to prepare rice flour, gochugaru, fish sauce, saeujeot, and of course, garlic chives. Salted shrimp and fish sauce are optional, and the garlic chives don't need to be pre-salted either. All you have to do is massage the mixture onto the garlic chives. You can serve the freshly made garlic chives kimchi right away. But if you prefer fermented, transfer it into an airtight container and let it ferment at 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.

Buchu kimchi can be eaten right away with hot rice or Korean BBQ, and fermented buchu is a great choice for side dish in every meal.