Buchukimchi || Chive Kimchi, 韭菜辛奇, 韭菜辛奇, ニラキムチ, 부추김치 1

Buchukimchi is a type of kimchi made with garlic chives. It’s a popular side dish in Korean cuisine, known for its bright green color and unique flavor.

Key Characteristics:

• Fresh and Crisp: The garlic chives are harvested fresh and used to make the kimchi.
• Tangy and Spicy: The kimchi is fermented with a mixture of gochugaru (Korean chili powder), garlic, ginger, and fish sauce.
• Versatile: Buchukimchi can be enjoyed on its own or as a topping for various dishes.

How to Make Buchukimchi:

1. Prepare the Garlic Chives: Clean the garlic chives and cut them into bite-sized pieces.
2. Make the Seasoning: Mix gochugaru, garlic, ginger, fish sauce, and sugar to create a flavorful seasoning.
3. Combine Ingredients: Combine the garlic chives with the seasoning and mix well.
4. Ferment: Store the kimchi in an airtight container and let it ferment for a few days.

Tips for Making Delicious Buchukimchi:

• Fresh Garlic Chives: Use fresh, tender garlic chives for the best flavor.
• Balance of Flavors: Adjust the amount of seasonings to your taste preference.
• Fermentation Time: The fermentation time can vary depending on your desired level of spiciness and tartness.