Sides & Condiments Comments are Disabled

Chive Kimchi (Buchu Kimchi: 부추김치)

Cooks in 30 min Difficulty Easy
Jump to Recipe

Recipe Video

If you love Korean food, you’ve probably had napa cabbage kimchi—but chive kimchi (buchu kimchi) is one of the most underrated and addictive varieties. It’s vibrant, garlicky, slightly sweet, and spicy with a bright green freshness that pairs with almost everything.

This particular recipe came from a Korean friend’s mom, and it quickly became one of my favorites because it’s incredibly simple and flexible. It works as a reliable base that you can tweak to your taste—spicier, sweeter, more garlicky, or more fermented depending on how you like your kimchi.

Even better? You can eat it fresh the same day or let it ferment for deeper flavor.

Why You’ll Love Buchu Kimchi

  • Ready in under 30 minutes of prep
  • Ferments quickly (3–5 days)
  • Fresh and punchy flavor
  • Beginner-friendly kimchi recipe
  • Perfect banchan (Korean side dish)

Chive kimchi has a lighter, brighter taste than cabbage kimchi, making it especially good with rich foods.

What Is Chive Kimchi?

Chive kimchi is a traditional Korean fermented side dish made with Asian garlic chives, chili flakes (gochugaru), and fish sauce. Unlike napa kimchi, it doesn’t require salting overnight and ferments much faster.

Because chives are delicate, the kimchi stays crisp and aromatic rather than deeply sour and funky—at least in the first few days.

Chive Kimchi Recipe (Buchu Kimchi)

Ingredients

  • 450 g / 1 lb chives
  • 240 ml / 1 cup fish sauce
  • 240 ml / 1 cup water
  • 12 g glutinous rice flour
  • 80 g / 1 cup gochugaru

Step-by-Step Instructions

1. Salt the Chives

Place the chives in a tray and coat thoroughly with fish sauce.
Let sit for 20–30 minutes to soften and season.

2. Make the Rice Flour Paste

In a small pot, combine water and glutinous rice flour.
Bring to a boil, stirring constantly, until thickened (30–60 seconds).
Remove from heat and cool for 15–20 minutes.

3. Make the Kimchi Paste

Add gochugaru to the cooled rice flour slurry and mix thoroughly into a thick red paste.

4. Combine

Toss the chives with the chili paste until evenly coated.

You can:

  • Eat immediately (fresh kimchi)
  • Ferment at room temperature for 3–5 days, then refrigerate

Fermentation Guide

  • Day 1: Fresh, herbal, lightly spicy
  • Day 3: Balanced, classic kimchi flavor
  • Day 5+: Tangy and deeper umami

Refrigeration slows fermentation and preserves texture.

Chive Kimchi (Buchu Kimchi: 부추김치)
Print

Chive Kimchi (Buchu Kimchi: 부추김치)

Recipe by Patrick Kong
Course: Sides u0026amp; Condiments
Servings

4

servings
Prep time

30

minutes
Cooking time

0

minutes

Ingredients

  • 450 g / 1 lb chives

  • 240 ml / 1 cup fish sauce

  • 240 ml / 1 cup water

  • 12 g glutinous rice flour

  • 80 g / 1 cup gochugaru

Directions

  • Salt the Chives
  • Place the chives in a tray and coat thoroughly with fish sauce.
  • Let sit for 20–30 minutes to soften and season.
  • Make the Rice Flour Paste
  • In a small pot, combine water and glutinous rice flour.
  • Bring to a boil, stirring constantly, until thickened (30–60 seconds).
  • Remove from heat and cool for 15–20 minutes.
  • Make the Kimchi Paste
  • Add gochugaru to the cooled rice flour slurry and mix thoroughly into a thick red paste.
  • Combine
  • Toss the chives with the chili paste until evenly coated.
  • You can: Eat immediately (fresh kimchi) or Ferment at room temperature for 3–5 days, then refrigerate

How to Customize This Base Recipe

This recipe is intentionally simple so you can adapt it:

Add for sweetness:

  • grated pear
  • sugar
  • apple

Add aromatics:

  • garlic
  • ginger
  • onion puree

Add umami:

  • shrimp paste
  • anchovy sauce

Increase heat:

  • extra gochugaru
  • fresh chilies

What to Eat with Chive Kimchi

Buchu kimchi is one of the best banchan because its freshness cuts through rich dishes.

It pairs especially well with:

  • Korean fried chicken
  • Korean BBQ (samgyeopsal, galbi)
  • Rice bowls
  • Noodles
  • Eggs and breakfast dishes

The bright acidity balances fatty and grilled foods beautifully.

Storage Tips

  • Store in airtight container
  • Refrigerate after desired fermentation
  • Best eaten within 2–3 weeks

The flavor will continue to deepen over time.

Final Thoughts

Chive kimchi is one of the easiest Korean ferments you can make at home. It’s quick, customizable, and incredibly versatile. Whether you eat it fresh or fully fermented, it adds a bold punch of flavor to everyday meals.

Once you make it, it quickly becomes a staple in the fridge.

Tags