Side dishes · Korean home cooking

Garlic chive kimchi (buchu-kimchi)

Name: Garlic chive kimchi (buchu-kimchi)
Total time: 35 min
Yield: 6
Cuisine: Korean
Ingredients: Fresh Asian garlic chives; Fish sauce; Gochugaru; Plain wheat flour; Water for paste; Sugar; Minced garlic; Fresh ginger, grated; Toasted sesame seeds

A small batch of fresh garlic chive kimchi, mixed gently so the leaves keep their texture. A spoonful of cooked flour paste helps the seasoning cling.

35 min6 servings6 stepsDifficulty: Intermediate

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

6 servings

Everyday kitchen measurements

For 6 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Fresh Asian garlic chives1 small bunchOriginal quantity: 200 g
Essential
Use flat-leaf garlic chives, not bulb garlic or ordinary spring onions. Their fresh leaves define this kimchi.
Fish sauce2 level eating spoonsOriginal quantity: 30 ml
Substitute available
If Fish sauce is unavailable

Use instead
Regular soy sauce

Substitute quantity
2 level eating spoonsReference quantity: 30 ml

Use the same mixing method for a different savoury flavour. Refrigerate immediately and use within 3 days; this is a fresh seasoned-chive alternative, not a long-storage fermentation recipe.
Gochugaru2 level eating spoonsOriginal quantity: 12 g
Essential
Use Korean chilli flakes. Reduce to 1 eating spoon for less heat, but the dish is still spicy.
Plain wheat flour1 small teaspoonOriginal quantity: 3 g
Substitute available
If Plain wheat flour is unavailable

Use instead
Rice flour

Substitute quantity
1 small teaspoonReference quantity: 3 g

Cook with the same water until lightly thickened and cool fully. This gives a slightly smoother paste.
Water for paste3 level eating spoonsOriginal quantity: 45 ml
Essential
Cook with the flour, then cool fully before it touches the raw chives.
Sugar1 small teaspoonOriginal quantity: 4 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Minced garlic1 small teaspoonOriginal quantity: 3 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Fresh ginger, grated¼ small teaspoonOriginal quantity: 1 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Toasted sesame seeds½ small teaspoonOriginal quantity: 1.5 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Sort the chives and discard wilted or damaged leaves. Rinse thoroughly in several changes of clean water, checking the base for soil. Drain well and cut into lengths about 5 cm.
Step 1
Step 2

Mix the flour and 3 eating spoons of water in a small saucepan while cold. Heat gently, stirring for 1–2 minutes until it bubbles and becomes a light paste. Transfer to a clean bowl and cool completely.
Step 2
Step 3

Put the drained chives in a wide clean bowl. Drizzle over the fish sauce and turn gently once or twice. Leave for 10 minutes, turning once so the seasoning reaches the lower leaves too.
Step 3
Step 4

Mix the cooled paste with gochugaru, sugar, garlic and ginger. Pour over the chives, keeping the fish-sauce liquid in the bowl. Lift and fold gently with clean utensils or food-safe gloves; do not squeeze the leaves.
Step 4
Step 5

Fold in the sesame seeds if using. Transfer to a clean covered food container with about 3 cm of empty space at the top. Keep all the seasoning liquid and refrigerate immediately at 4°C or below.
Step 5
Step 6

Serve a small portion fresh, or let it mellow in the refrigerator overnight. Use clean utensils each time and keep the remainder cold. The leaves should stay recognisable rather than being mashed into a paste.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Preparation takes about 35 minutes; optional refrigerator resting adds a night. Do not pour hot flour paste over raw chives. Keep at 4°C or below and use within 7 days, or within 3 days for the soy-sauce alternative. This is not shelf-stable food. Discard if mould or other spoilage appears.