Garlic Chive Kimchi – Easy 부추김치 Recipe with Bold Flavors

Garlic chive kimchi, known as 부추김치 (buchu kimchi) in Korean, is a fresh and aromatic variation of traditional kimchi that highlights the vibrant flavors of garlic chives. Unlike napa cabbage kimchi, this version is quicker to prepare, requires no fermentation before serving, and delivers a crisp, herbaceous taste with a punch of garlic and umami. Perfect as a side dish for Korean BBQ, rice, or noodles, this kimchi brings together spicy, savory, and slightly sweet notes in every bite.

Garlic chive kimchi, known as buchu-kimchi in Korean, is a beloved side dish that bursts with bold flavors and vibrant colors. Unlike napa cabbage kimchi, this version uses long, tender garlic chives that soak up the seasoning beautifully, creating a balance of freshness and spice. The addition of gochugaru (Korean chili flakes) transforms the dish into a fiery, aromatic kimchi with a deep red hue and just the right kick of heat. It’s not only visually stunning but also packed with antioxidants, vitamins, and gut-friendly probiotics once fermented. To get the best flavor, choose garlic chives that are firm, fresh, and bright green. Once made, this kimchi can be enjoyed right away for its crisp freshness or stored to develop a tangier, more complex taste over a few days in the fridge.

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Key Ingredients & Their Roles 

• Garlic chives → The star of this kimchi, offering a mild garlic-onion flavor with tender yet sturdy texture. They absorb the seasoning while keeping their freshness.
• Rice flour paste → Acts as a binder, helping the seasoning stick evenly to the chives and giving the kimchi a glossy finish.
• Fish sauce → Adds depth and umami, balancing the spice with savory richness.
• Gochugaru (Korean chili flakes) → The soul of kimchi, providing heat, vibrant color, and a smoky-sweet depth that makes the flavor authentic.
• Garlic & ginger → Essential aromatics that lift the overall flavor, adding warmth and sharpness.
• Sugar → Balances the spice and saltiness, enhancing natural sweetness from the vegetables.

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Garlic Chive Kimchi Recipe 

📌 Prep Time: 20 minutes | Cook Time: 5 minutes (for rice paste) |Total Time: 25 minutes | Cuisine Type: Korean | Calories: ~45 kcal per serving | Serving Size: Makes about 6 servings

📝 Ingredients:

• 1 bunch (450 g / 1 lb) garlic chives (부추)
• 1 tbsp rice flour (plain rice powder)
• 240 ml (1 cup) water
• 120 ml (½ cup) fish sauce
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 2 tbsp sugar
• 100 g (1 cup) gochugaru (Korean chili flakes)

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👨‍🍳 Instructions

1. Prepare the garlic chives: Wash the garlic chives thoroughly under cold water. Drain well and keep them whole (do not chop). Set aside.
2. Make rice flour paste: In a small saucepan, combine rice flour and water. Heat over medium-low (about 160°C / 320°F), stirring continuously until it thickens to a smooth, porridge-like consistency. Let it cool completely.
3. Mix seasoning: In a large mixing bowl, combine the cooled rice flour paste, fish sauce, minced garlic, minced ginger, sugar, and gochugaru (Korean chili flakes). Stir until the mixture becomes a thick red paste.
4. Add garlic chives: Place the whole garlic chives into the bowl. Using clean hands or kitchen tongs, gently coat the chives with the seasoning mixture, making sure they are evenly covered.
5. Store or serve: Transfer the kimchi into an airtight container. You can serve it immediately for a fresh taste, or leave it at room temperature for 6–12 hours to start mild fermentation before refrigerating.
6. Refrigerate: Keep in the fridge for up to 1 week. The flavor deepens over time.

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Tips & Ingredient Substitutions

• Vegan option → Replace fish sauce with soy sauce or a vegan kimchi seasoning sauce.
• Sweeter flavor → Swap white sugar with pear puree or apple slices blended into the paste.
• Time-saving tip → Make extra rice flour paste and freeze it in portions for next time.

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Frequently Asked Questions (FAQ)

Q1. Can I make this garlic chive kimchi ahead of time?
Yes! You can prepare it a day in advance. It tastes even better after fermenting slightly for 1–2 days.

Q2. What can I use instead of fish sauce?
You can substitute with soy sauce, vegan fish sauce, or salted shrimp paste (saeujeot) for different flavor profiles.

Q3. How do I store garlic chive kimchi?
Store it in an airtight container in the refrigerator. It keeps best for up to 1 week.

Q4. Do I need to chop the garlic chives?
Traditionally, garlic chives are left whole for a more authentic look and taste. But you can chop them into 2–3 inch (5–7 cm) pieces for easier eating if preferred.

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Wrap-Up 

Garlic chive kimchi (부추김치) is a simple yet flavorful side dish that brings the taste of Korea right to your table. Whether you enjoy it fresh or fermented, its unique aroma and savory-sweet balance make it a must-try for kimchi lovers. Give this recipe a try and let me know how it turned out in the comments below!

👉 Have you tried making kimchi with other vegetables like radish or cucumber? Share your favorite variations!
For another delicious Korean side dish, check out my recipe for The Zesty Bok Choy Kimchi.

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Keywords (키워드)

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