Korean Chive Kimchi (Spicy Garlic Chive Quick Kimchi)
Quick answer
Buchu-kimchi is the fastest kimchi in the Korean repertoire - no salting, no fermentation, and no waiting.
What makes this special
- Garlic chives are seasoned and served immediately in this fast, non-fermented kimchi style.
- Fastest kimchi style: no salting, no fermentation, made and served immediately
- Anchovy fish sauce delivers instant fermentation-like umami on the same day
Key ingredients
Core cooking flow
- 1 Rinse 300 g Korean chives several times under cold running water, shaking th...
- 2 Spread the chives on a board and remove yellow tips or tough base pieces.
- 3 In a wide bowl, combine 2 tablespoons gochugaru, 1 tablespoon fish sauce, 1...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Season
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.
- 4Season
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.
- 5Season
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.
- 6Finish
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.
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Korean Pickled Garlic (Soy-Vinegar Aged Whole Cloves)
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Korean Wild Chive Kimchi (Spring Quick Gochugaru)
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