Asian Chive Kimchi is made with garlic chives (buchu) is one of the easiest kimchi varieties to make.
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- 1 pound Asian chives (a.k.a garlic chives) washed and drained
- ½ cup fish sauce (or soy sauce for vegetarian version)
- 1 tablespoon sweet rice flour (or all purpose flour)
- 1 tablespoon sugar
- ½ cup Korean hot pepper flakes (gochu-garu)
- ½ of a medium-sized onion, sliced thinly (about ½ cup)
- 2 tablespoons sesame seeds
- Cut the chives into 2½ inch long pieces and put them in a large bowl. Add the fish sauce and mix by hand to evenly spread the fish sauce in the pieces.
- Let it sit for 30 minutes, turning it over every 5 minutes.
- Mix sweet rice flour with 1 cup of water in a small pan. Cook over medium heat, stirring with a wooden spoon.
- A few minutes later when it starts bubbling, add sugar and stir for another minute.
- Remove from the heat and let it cool thoroughly.
- Move the salty buchu into a strainer over a bowl so it captures any salty water drippings.
- There will be some salty liquid left over in the bowl. Add the cooled porridge and hot pepper flakes. Mix it well with a wooden spoon.
- Add onion, buchu, and the strained salty water drippings. Mix it all together gently. Sprinkle the sesame seeds.
- You can serve it right away with rice, or put it in an airtight container to eat later.
- If you want to ferment the kimchi, keep it at room temperature for a couple of days until it tastes a little sour, then put it in the fridge.