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Asian Chives are known as Buchu Kimchi in Korea. These slender leaves are flatter compared to the standard Garlic chives. However, the taste is similar, with both chives possessing a distinctive garlic and onion flavor.
These herbs are perennial, therefore they are quite common in Asian stir-fries. In Korea, they are mainly used as a type of Kimchi, it takes a very short amount of time to create this dish, and it creates a culinary masterpiece that is bold in flavor.
What I personally love about Asian Chives is the diversity of the herb, you can use it for garnish, or add it into your dumpling fillings. You can also use it in Savory pancakes such as Haemul Pajeon (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 obviously curious about herbs, natural foods and more. Buchu Kimchi has a ton of vitamins. In fact in the Middle ages, Chives were considered to be the fountain of youth, now even though that has been disproved, I’m going to keep eating them. 🤣
When you taste South Korea’s interpretation of the Asian Chive, you’re going to love it. Its actually a sensory explosion, it uses a combination of flavors to add excitement to the green chives. And, as a result, you will have a lovely side-dish that is bold with flavor and perfect with your main-meal.
Asian Chives, Fish sauce, Brown Sugar, Paprika Powder, Sesame seeds.
When it comes to the Authentic version of Buchu Kimchi, it uses rice flour to create a paste with the Hot pepper flakes. In this recipe, we’re not using the rice flour or hot pepper flakes. 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.
Start by washing the Asian chives thoroughly. Thereafter, cut the chives into half. This will make it easier to eat. Make the dressing by adding the brown sugar, paprika powder, fish sauce and sesame seeds to a bowl. Mix well. Thereafter, 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.
Store the Buchu Kimchi in the fridge and consume within six days. If you have not prepared the Buchu Kimchi 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.