Buchu Kimchi

I’m sure you’re wondering what is that? Is it grass? Let me assure you it is not grass. On the contrary, these delicious slender leaves are called Asian Chives, or Buchu Kimchi, in Korea. These leaves are flatter compared to the standard chives. However, the taste is similar, with both chives possessing a distinctive flavour that is unique to their plant cells.

These perennial herbs are quite common in Asian stir-fries. In Korea, they are mainly used as a type of Kimchi. Making this dish takes a very short amount of time, and it creates a culinary masterpiece that is bold in flavour.

What I personally love about Asian Chive is the diversity of the herb. You can use it for garnish or add it to your dumpling fillings. You can also use it in Savory pancakes such as Haemul Pajeon (a Korean seafood pancake).

Now, let’s talk about Buchu Kimchi; if you’re like me and appreciate that the culinary expanse of food also borders on its medicinal attributes, then you’re curious about herbs, natural foods, and more. Buchu Kimchi has a ton of vitamins. In fact, Chives were considered the fountain of youth in the Middle Ages. Although that idea has been disproven, I’m still going to eat it! 😂

The chefs from South Korea did something marvelous when they concocted this unique recipe. I would say that Buchu Kimchi is actually a sensory explosion. It uses a combination of flavours to add excitement to the green chives. As a result, you will have a lovely side dish that is bold with flavor and perfect for your main meal.

What do you Need to Make Buchu Kimchi?

Asian Chives, Fish sauce, Brown Sugar, Paprika Powder, Sesame seeds.

The authentic version of Buchu Kimchi uses rice flour to create a paste with hot pepper flakes. We’re not using the rice flour or hot pepper flakes in this recipe. It makes very little difference to the taste of the authentic dish, and that’s part of the reason why we love it. Rice flour might be inaccessible in some parts of the world, and not everyone can get their hands on hot pepper flakes (Gochugaru). And, if you can find it. Go right ahead and use it. You can easily substitute the Paprika powder with Cayenne pepper or Chili powder.

Instructions

Start by thoroughly washing the Asian chives. Then, cut them in half, which will make them easier to eat. Make the dressing by adding the brown sugar, paprika powder, fish sauce, and sesame seeds to a bowl. Mix well. Then, drizzle it all over the Asian chives. Store in the fridge for 30 minutes and serve. You can also ferment the Buchu kimchi for two to three days. However, it is perfectly fine to eat it right away.

How do you Store Buchu Kimchi?

Store the Buchu Kimchi in the fridge and consume it within six days. If you have not prepared it yet, ensure that it is not wet and store it completely dry in the fridge until you are ready to use it. Do not freeze the Buchu Kimchi.