Buchu kimchi (Korean chive kimchi) is a quick and easy side dish that you can make in under 30 minutes.
It doesn’t require long fermentation and can be enjoyed the same day.
If you’re looking for a quick and fresh Korean side dish that pairs perfectly with BBQ, this recipe is a great choice.
It’s one of those side dishes that disappears quickly once it hits the table. My family always finishes it first. We usually make this in spring when chives are at their best.
I just harvested these garlic chives from my backyard here in Paju. If you don’t grow them yourself, you can easily find them at a Korean grocery store (like H Mart) or any local Asian market. You can usually find them labeled as “garlic chives” or “buchu.”
Unlike cabbage kimchi, which can be a whole day’s project, this version is quick and simple. The key to this recipe is the “Pul” (flour paste), which helps the seasoning stick to the chives.
Ingredients (What You’ll Need)
- 3–4 bunches of garlic chives (buchu)
- 1 ladle (about 2–3 tbsp) sand lance fish sauce (kkanari aekjeot)
- 2 ladles plum syrup (maesil cheong)
- 1 ladle flour paste (pul)
- 2 tablespoons ginger
- 2 tablespoons honey
- 8 tablespoons gochugaru (Korean red chili flakes)
- 1 ladle sesame seeds
Prep: Harvesting and Cleaning
- Ingredients: You will need about 3 to 4 bunches of fresh garlic chives (buchu).
- Cleaning: Wash them thoroughly in cold water to get the dirt out from the white stems, then drain them well. We keep them long and whole for this recipe.
The Seasoning Paste
Mix everything in one large bowl, following the steps below:
1. Savory Base
- 1 ladle of Sand Lance Fish Sauce (Kkanari Aekjeot): This gives it a deep savory flavor.
2. Gentle Sweetness
- 2 ladles of Plum Syrup (Maesil Cheong): This adds a gentle sweetness that smooths out the saltiness of the fish sauce.
3. The Key Step: How to Make Flour Paste (Pul)
- 1 ladle of Flour Paste (Pul): This is what helps the seasoning stay on the smooth chive stems.
💡 How to Make Flour Paste (Pul)
- Mix 2 tablespoons of flour with 400ml of water.
- Stir over medium heat until it thickens and starts to boil.
- Turn off the heat and let it cool completely before using.
4. Fresh Ginger
- 2 spoons of ginger: It adds a clean, refreshing aroma.
- Add 2 spoons of honey for a subtle sweetness that balances the flavor.
5. Red Pepper Flakes
- 8 tablespoons of gochugaru (Korean red chili pepper flakes): This gives the kimchi its rich color and heat. If you have a spicier chili powder, mix it half and half.
6. Nutty Finish
- 1 ladle of Sesame Seeds: For a bit of texture and a nutty scent.
- Stir everything together until it becomes a thick, vibrant red paste.
The Final Step
❗ Common Mistakes to Avoid
- Too much moisture: If the chives are not fully drained, the seasoning can become watery.
- Overmixing: Toss gently to keep the chives crisp and fresh.
- Too much fish sauce: Adding too much can overpower the natural flavor of the chives.
7. Adding the Chives
- Put the cleaned chives into the bowl with the seasoning paste.
8. Gently Toss the Chives
- Gently coat the chives so they stay crisp and fresh. Don’t be too firm—you want to keep the chives intact.
How to Enjoy and Store
💡 Fermentation Tip
If you prefer a deeper kimchi flavor, leave it at room temperature for 4–6 hours before storing it in the fridge.
This helps start the fermentation process and enhances the taste.
- Eating Fresh: You can enjoy this immediately. It tastes fresh like a salad and is amazing with grilled pork or any BBQ meat.
- Fermenting: Store it in an airtight container in the fridge. The flavor deepens over time, and it actually tastes better as it ferments. It will stay good for over a month in the refrigerator!
🌿 Our Healthy Table (Farm-to-Table Experience)
Everything on our table starts from our home garden in Paju.
- Fresh chives & green onion kimchi – Made with ingredients harvested the same day
- Seasonal greens (dureup & eomnamu) – Lightly blanched spring vegetables
- Young radish & cucumber – Fresh and hydrating side dishes
- Balanced meal – LA galbi, miyeok-guk, and classic banchan
Chives (buchu) are commonly used in Korean cooking, from kimchi to pancakes.
If you’re cooking meat, add them at the end—they bring out a completely different flavor.
If you try this recipe, let me know how it turned out.
🍽️ How to Use Buchu Kimchi
- Serve with grilled pork (samgyeopsal) or any BBQ dishes
- Add to fried rice for extra flavor
- Chop and mix into Korean pancakes (buchu-jeon)
🔗 Related Recipes
🐟 Myeolchi-bokkeum – A quick Korean side dish with a sweet and salty flavor
🥘 Kimchi-jjigae – A classic Korean stew that pairs perfectly with rice
This simple buchu kimchi is a quick way to enjoy authentic Korean flavors at home. Once you try it, it might become your go-to easy kimchi recipe.