Buchu Kimchi (Korean Chive Kimchi)

Ingredients

• 250 g fresh chives (chopped into 2-3 inch pieces)
• 3 tbsp gochugaru (Korean red chili flakes)
• 2 tbsp brown sugar
• 2 tbsp garlic (minced)
• 0.5 tbsp phu quoc fish sauce
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

Steps

1. 1

   Chop your fresh chives to be approximately 2-3 inches long.

2. 2

   In a mixing bowl, combine the gochugaru, brown sugar, minced garlic, fish sauce, rice vinegar, mirin, soy sauce, sesame oil, and sesame seeds. Whisk together until the sugar is dissolved and the marinade is well combined.

3. 3

   Add the chopped chives into the bowl with the marinade.

4. 4

   Toss and mix the chives thoroughly until they are fully incorporated and evenly coated with the marinade.

5. 5

   Place the finished kimchi into an airtight container and seal it.

6. 6

   Let the chives marinate in the refrigerator to develop flavor; enjoy immediately or throughout the week.

Notes

This dish is a classic Korean banchan (side dish). It is easier to make than traditional cabbage kimchi and requires fewer ingredients while offering similar gut-health benefits.

Nutrition per serving

• kimchi
• korean food
• side dish
• banchan
• healthy
• low calorie
• vegetarian
• dairy-free