Buchu Kimchi (Chive Kimchi)

부추김치

Recipe Ingredients:

• 3 lb Korean chives (buchu 부추)
• 1 gallon of water
• 1 cup of sea salt
• 2 cups of water
• 2 tsp of sweet rice flour (chapssalgaru 찹쌀가루)
• l/3 cup of hot pepper powder (gochugaru 고추가루)
• ¾ cup of clear fish sauce (aekjeot 액젓)
• 2 stalks of green onion
• 1" ginger root, grated
• 1 tbsp garlic, minced
• 1 tbsp roasted sesame seed (kaesogum 깨소금)
• 1 tsp sugar

Recipe Steps:

• Wash chives, removing all of the yellow and brown leaves.
• In a one gallon of water, add 1 cup of coarse sea salt and put in cleaned chives. Press down so the chives stay submerged, using a small cutting board with an heavy object on top. Soak for 3-4 hours or until it gets wilted.
• While the chives are getting soaked, prepare boiled sweet rice water (called "pulmul"). Boil 2 cups of water and stir in 2 tsp of rice flour, using an egg beater. Leave on heat for a few seconds more and then remove from heat. Add hot pepper powder, fish sauce, chopped green onion, grated ginger, minced garlic, sesame seeds and sugar – mix well.
• Rinse the chives and drain, pressing down gently to remove the excess water. Chop into lengths about 2-3" long.
• Put the chives into a large bowl, then pour the sauce over it, mixing gently with your hands. Put into a jar (it will make about 1/2 gallon) and store in a room temperature for a day. You will be able to eat right away or fermented for a day or two. Store in the refrigerator and it will keep fresh for 2-3 weeks. When it gets old, it will get more watery.

Serving Size: 20
Preparation Time: 30 minutes

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