Korean Chive Kimchi (Spicy Garlic Chive Quick Kimchi)

Quick answer

Total time: 15 min
Level: Easy
Servings: 4 servings
Ingredients: 5

About this dish

Buchu-kimchi is the fastest kimchi in the Korean repertoire - no salting, no fermentation, and no waiting.

Garlic chives are cut to roughly five centimeters and tossed directly with gochugaru, anchovy fish sauce, minced garlic, and sugar. The fish sauce delivers the fermented, briny depth that normally takes days of lacto-fermentation to build, compressing the flavor arc into an immediate preparation. The chives' sharp, garlicky bite amplifies the red pepper heat and gives the finished kimchi an intensity that well-aged kimchi reaches through a different route. This style is particularly popular in Gyeongsang-do, where chives grow in abundance every spring. After a night in the refrigerator the seasoning permeates evenly and the flavor softens slightly, making it versatile enough to serve alongside grilled pork, noodles, or as a standard banchan.

Ingredients

servings

IngredientAmountUnit

Korean chives300 gg

Red pepper flakes2 tbsptbsp

Fish sauce1 tbsptbsp

Minced garlic1 tbsptbsp

Sugar1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Rinse 300 g Korean chives several times under cold running water, shaking the stems gently to release any grit.

Drain in a colander until water no longer drips heavily from the cut ends.
2

Season

Spread the chives on a board and remove yellow tips or tough base pieces.

Cut them into even 5 cm lengths so the seasoning reaches both the hollow stems and leafy ends evenly.
3

Season

In a wide bowl, combine 2 tablespoons gochugaru, 1 tablespoon fish sauce, 1 tablespoon minced garlic, and 1 teaspoon sugar before adding the chives. Stir until the sugar starts dissolving into the fish sauce.
4

Season

Let the seasoning stand for about 2 minutes so the pepper flakes absorb the fish sauce and thicken.

If dry red specks remain on the bowl, stir again until the paste looks evenly moist.
5

Season

Add the chives to the seasoning and toss for about 1 minute, lifting from the bottom with your fingertips.

Do not press or knead, because bruised chives wilt quickly and release a grassy smell.
6

Finish

Stop when the stems are coated red but still springy.

Serve right away with rice, noodles, or grilled pork belly, or pack into an airtight container and refrigerate overnight for a softer, more even flavor.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Garlic chives are seasoned and served immediately in this fast, non-fermented kimchi style.
Finish cue: Stop when the stems are coated red but still springy.
Avoid this: Spread the chives on a board and remove yellow tips or tough base pieces.
Storage and reheating: After a night in the refrigerator the seasoning permeates evenly and the flavor softens slightly, making it versatile enough to serve alongside grilled pork, noodles, or as a standard banchan.