Garlic Chives Kimchi (Buchu Kimchi)

Method5 steps · about 30 min

1. 1

   Step 1: In a small pot, add water (1 cup) and dried anchovies (4-5 large), bring to gentle boil and simmer for 5-7 minutes. Reserve 1/2 cup of stock and discard the rest.

   Simmer anchovies · 7 minUses 1 cup water · 4-5 large dried anchovy

2. 2

   Step 2: Combine onion (1/2 small), garlic (2), ginger (1/2- inch) and the anchovy stock in a blender and process until smooth.

   Uses 1/2 small onion (diced) · 2 garlic cloves · 1/2- inch ginger (diced) · reserved 1/2 cup anchovy stock

3. 3

   Step 3: In a large mixing bowl, combine the puree above, chili flakes, salted shrimps, 2 tablespoons anchovy sauce (or fish sauce), and sugar (2 tsp). Mix well.

   Uses 1/3 cup Korean chili flakes (gochugaru) · 1 tbsp Korean salted shrimp · 2 tbsp anchovy sauce initially; up to 1 tbsp more to taste · 2 tsp sugar · prepared onion-garlic-ginger puree

4. 4

   Step 4: Add the chives and toss well to coat. Taste the kimchi and adjust the seasoning according to your taste.

   Uses 10 oz garlic chives (cleaned and cut in 2-3 lengthwise) · remaining anchovy sauce if needed to adjust seasoning · prepared chive-kimchi seasoning

5. 5

   Step 5: Transfer the chive kimchi into an airtight container and let it ferment in a room temperature for 1-2 days, then store in the fridge for 2 more days before you serve. Serve with rice and other Korean dishes.

   Uses prepared garlic-chive kimchi