Buchu Kimchi - Asian Chive Kimchi

Buchu Kimchi - Asian Chive Kimchi

Corinn Blackwell
Kimchi, Vegetables, Side dishes

Gentle, herbaceous onion flavored kimchi.

Buchu Kimchi - Asian Chive Kimchi

Makes about 1 kg (about 2 lbs) kimchi

I first made buchu kimchi as a way to use extra buchu and scallions from making kimchi as such my buchu kimchi is a little unconventional. Over the years I have tweaked the recipe to what you see here. With the addition of porridge, this buchu kimchi combines the simplicity of kkakdugi or cubed radish kimchi with the porridge step of baechu or Napa cabbage kimchi. Begin by making a porridge, stir in the seasonings to make a kimchi paste, and mix the vegetables through. Eat immediately for a fresher flavor. After a few weeks of ripening in the fridge, the chives are still gently crisp. We love this with doenjang guk (recipe here).

“Recipe Tips:

1. As you eat the kimchi, be sure to press the vegetables down, removing air and ensuring the vegetables are covered by kimchi brine after removing each serving before returning to the refrigerator.”
 

Ingredients

Porridge

200ml (1 c) water

3g dried shiitake mushroom

3g dashima

4 t glutinous rice flour or AP flour

4 t sugar  

Kimchi Paste

150g (about ½) onion, thinly sliced with the grain

72g (0.50 c) gochugaru

5g (1 t) ginger, minced

5 garlic cloves, minced

50ml (4 T) fish sauce

1 T soy sauce

1 t kosher salt 

Vegetables

567g (about 1.25 lbs) Asian chives, cleaned and cut into 8cm (3 in) lengths

115g (0.25 lb) scallions, cleaned and cut into 8cm (3 in) lengths then in ½ vertically

Recipe Know-how

Porridge

1.      Combine the water, mushrooms and dashima in a medium sauce pan.

  • Bring to a boil over medium heat.

  • Reduce to a simmer and cook 5 mins covered. cool completely.

  • Mix the rice flour into the cooled broth.

  • Over medium-low heat cook until thickened about 5 minutes.

  • Add the sugar and cook 1 minute longer.

  • Discard the dashima and mushrooms.

  • Cool completely. 

Finishing

2.      In a large bowl, combine the cooled porridge with the kimchi paste ingredients.

  • Mix the vegetables with the kimchi paste.

  • Place the mixture into an air tight kimchi or glass container. Press down to remove air pockets.

3.      Eat immediately or allow to ferment for 8 hours at room temperature.

I typically do not do a room temperature ferment on buchu kimchi.

4.      Chill completely before serving. Keep refrigerated.

The kimchi will continue to ripen as it sits in the refrigerator.

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