Quick Fresh Chive Kimchi - Korean Buchu Kimchi Geotjeori

Homemade Chive Kimchi - A Simple and Delicious Twist on Traditional Kimchi!

Cooking time : 5 mins

If you love Korean food and enjoy making your own kimchi at home, you’re going to be excited about this recipe for Chive Kimchi! It’s a flavorful, fresh, and slightly spicy kimchi made with Chive instead of the more common napa cabbage or radish. The subtle oniony aroma and crisp texture of the Chive bring a wonderful dimension to this traditional side dish.

When making traditional kimchi, you usually add flour paste or rice paste, but I skip it to make simple kimchi.

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Ingredients

• Chive - about 200g
• ½ Onion - Prepare by cutting into long pieces
• 1 tablespoon minced garlic
• 3 tablespoons Korean red chili flakes (gochugaru) - adjust for spice level
• 1 tablespoon fish sauce - for umami depth (can omit for vegan option)
• 1 tablespoon sugar - balances the flavors
• 1 tablespoon soy sauce -, adds mild saltiness
• 1 tablespoon toasted sesame seeds - for garnish (optional)
• 1 tablespoon sesame oil - for aroma and flavor (optional)

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How to make it

1. Preparing the Chive and Onion

Start by washing the Chive thoroughly under cold water to remove any dirt or grit. Then, cut the leeks into roughly 2-inch lengths, or about finger-sized pieces. The idea is to have manageable pieces that will soak up the kimchi seasoning well.

And cut the half of onion into long pieces.

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2. Making the Kimchi Paste

In a mixing bowl, combine:

• 1 tablespoon minced garlic
• 3 tablespoons Korean red chili flakes (gochugaru)
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame seeds
• 1 tablespoon sesame oil

Mix all these ingredients thoroughly to create a spicy, savory, and slightly sweet paste that will coat the leeks beautifully.

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4. Mix them all

Now, add the chive and onion into the bowl with the kimchi paste. Using clean hands or gloves (to protect from chili irritation), gently toss the leeks until every piece is thoroughly coated with the vibrant paste.

Be gentle but thorough. Make sure the paste penetrates between the leek layers for maximum flavor infusion.

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5. Packing and Fermenting

Transfer your seasoned chive into a clean, airtight container or glass jar. Press down firmly to remove any air pockets. Leave some space at the top to allow for expansion during fermentation.

Seal the container and leave it at room temperature for 1 to 2 days to start fermenting. The ideal temperature is around 65–72°F (18–22°C). After this initial fermentation, move the kimchi to the refrigerator.

You can enjoy the leek kimchi fresh after a day, or let it develop more tang and complexity by fermenting it longer in the fridge for up to 2 weeks or more.

But however, you van enjoy this fresh kimchi as soon as you make it.

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🍽️ How to Enjoy Your Chive Kimchi

Chive Kimchi is wonderfully versatile. Here are some ideas on how to serve it:

• As a classic banchan (Korean side dish) alongside rice and soup.
• Mixed into fried rice or kimchi fried rice for an aromatic twist.
• Chopped finely and added to pancakes (jeon) or savory pancakes for extra flavor.
• Served with grilled meats, like Korean BBQ, to cut through the richness.
• Tossed into noodles or cold noodle salads for a spicy, fresh kick.

Its fresh texture and sharp flavor make it a fantastic complement to many dishes.

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• It’s simple and quick to prepare, especially compared to traditional napa cabbage kimchi.
• The fresh green aroma of Chive gives this kimchi a unique, refreshing taste.
• You can control the spice level by adjusting gochugaru.
• It’s a great beginner-friendly kimchi recipe for first-timers.
• Packed with probiotics, it’s excellent for gut health and digestion.
• Making kimchi at home means no preservatives or artificial additives - just pure, fresh ingredients.

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Storage and Fermentation

Chive kimchi keeps well in the fridge for up to 2-3 weeks. As it ferments, it will develop a stronger tang and more complex flavors. Be sure to use a clean utensil every time you take some out to avoid contamination.

If you prefer milder kimchi, enjoy it fresh or within a few days of making it.

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Chive kimchi is a delightful alternative to traditional kimchi varieties. Its crisp texture, bright flavor, and ease of preparation make it perfect for anyone wanting to experiment with homemade fermented foods. Following the simple steps from the video recipe I tried, you can make your own batch at home that’s full of flavor and tradition.

Give this recipe a try, and you might find that chive kimchi becomes one of your go-to side dishes!