Buchu Kimchi: The Quick and Vibrant Korean Chive Kimchi

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 Among the many varieties of Korean kimchi, Buchu Kimchi (부추김치) stands out for its simplicity, freshness, and speed.

While iconic kimchi like baechu kimchi or kkakdugi require time, salting, and careful fermentation, buchu kimchi belongs to a different category—quick kimchi (geotjeori-style) that delivers bold flavor with minimal waiting.

For Koreans, buchu kimchi is the kind of dish made on a busy weekday, paired with grilled meat, noodles, or rice, and enjoyed almost immediately. For first-time kimchi makers abroad, it’s also one of the most approachable entry points into Korean fermentation culture.

In this article, we’ll explore what makes buchu kimchi unique, how it differs from other leafy kimchi you’ve encountered in this series, and how to make it at home with confidence.

What Is Buchu Kimchi?

Buchu (부추) refers to Korean chives, a long, flat-leaf vegetable similar to garlic chives.
They have a mild garlic aroma, tender texture, and natural sweetness that intensifies when seasoned.

Buchu Kimchi is made by lightly seasoning fresh chives with a spicy-sweet paste—without long brining or extended fermentation. This creates a kimchi that is:

  • Fresh and aromatic

  • Lightly spicy and savory

  • Juicy rather than crunchy

  • Ready to eat almost immediately

Because of its delicate leaves, buchu kimchi is usually consumed within a few days, unlike cabbage or radish kimchi that can age for weeks or months.

How Buchu Kimchi Fits Into the Kimchi Family

If you’ve been following this 14-day kimchi series, you may notice a pattern:

  • Baechu Kimchi: long fermentation, deep complexity

  • Kkakdugi & Chonggak Kimchi: crunchy radish-based aging kimchi

  • Yeolmu Kimchi: refreshing summer fermentation

  • Gat Kimchi: pungent, bold regional flavor

  • Pa Kimchi: intense, punchy, meat-loving kimchi

  • Kkaennip Kimchi: aromatic and layered, fresh or aged

Buchu Kimchi sits at the opposite end of the spectrum from aged kimchi.

It is:

  • Less fermented

  • More herb-forward

  • Designed to highlight freshness rather than depth

Think of it as the “green salad” of the kimchi world—but with unmistakable Korean seasoning.

Why Buchu Kimchi Is So Popular in Korean Homes

1. Speed and Convenience

No salting overnight.
No heavy fermentation jars.
You can make buchu kimchi in 15–20 minutes.

2. Perfect for Meat Dishes

Its fresh, garlicky bite cuts through fatty foods like:

  • Samgyeopsal (grilled pork belly)

  • Bulgogi

  • Jokbal (braised pork feet)

This makes it a frequent companion at Korean barbecue tables.

3. Seasonal Appeal

Buchu kimchi is especially popular in spring and early summer, when chives are tender and fragrant.

4. Beginner-Friendly

For international readers hesitant about fermentation, buchu kimchi offers instant gratification with authentic flavor.

Ingredients for Buchu Kimchi (Serves 2–3)

Main Ingredient

  • 300 g (about 10 oz) Korean chives (buchu), washed and cut into 5 cm (2-inch) lengths

Seasoning Base

  • 2 tbsp gochugaru (Korean red pepper flakes)

  • 1 tbsp fish sauce (or soy sauce for vegetarian version)

  • 1 tbsp minced garlic

  • 1 tsp sugar or rice syrup

  • 1 tsp sesame oil

Optional Enhancers

  • 1 tsp toasted sesame seeds

  • 1 tbsp finely chopped onion

  • 1 tbsp anchovy stock (for extra umami)

Step-by-Step: How to Make Buchu Kimchi

1. Prepare the Chives

Wash thoroughly to remove grit, then drain well.
Cut into uniform lengths to ensure even seasoning.

Because chives are tender, do not salt them in advance—this helps preserve their fresh texture.

2. Make the Seasoning Paste

In a mixing bowl, combine:

  • Gochugaru

  • Fish sauce (or soy sauce)

  • Garlic

  • Sugar

  • Sesame oil

Mix until a loose paste forms. Adjust spice and saltiness to taste.

3. Gently Toss

Add the chives to the bowl and gently fold with your hands or tongs.
Avoid squeezing—this is not a kimchi that needs bruising.

The goal is to coat, not crush.

4. Taste and Rest Briefly

Let the kimchi rest for 10–15 minutes.
This allows the seasoning to lightly penetrate the chives.

At this stage, buchu kimchi is ready to eat.

Fermentation: Eat Fresh or Let It Mature Slightly

Buchu kimchi offers two enjoyable stages:

Fresh (Day 0–1)

  • Bright green color

  • Sharp garlic aroma

  • Clean, spicy bite

Lightly Fermented (Day 2–3, refrigerated)

  • Slight tanginess

  • Softer texture

  • More rounded flavor

Beyond 3–4 days, the chives lose structure, so this kimchi is best enjoyed early.

How to Serve Buchu Kimchi

Classic Pairings

  • Steamed white rice

  • Grilled pork belly or beef

  • Simple soybean paste soup

Modern Uses

  • Chop and mix into fried rice

  • Add to cold noodles (bibim-guksu)

  • Use as a topping for tofu or rice bowls

Its versatility makes it one of the most practical kimchi types for everyday meals.

Buchu Kimchi vs. Pa Kimchi

While both use long green vegetables, they serve different roles:

FeatureBuchu KimchiPa Kimchi
FlavorMild, freshStrong, pungent
TextureTenderFibrous
FermentationMinimalMedium
Best WithBBQ, riceMeat, noodles

Together, they show how Korean cuisine transforms similar ingredients into completely different experiences.

Health Notes

Like other kimchi, buchu kimchi offers benefits:

  • Vitamins A and C from fresh greens

  • Natural probiotics (mild fermentation)

  • Appetite-stimulating flavors

Because it’s lightly fermented, it’s also easier on beginners’ palates.

Looking Ahead in the Kimchi Series

With buchu kimchi, we’ve nearly completed our exploration of ingredient-based kimchi varieties.

In the next articles, we’ll shift focus from what kimchi is made of to how kimchi behaves:

  • How fermentation changes flavor over time

  • How storage temperature affects taste

  • How modern chefs reinterpret kimchi globally

Buchu kimchi reminds us that kimchi doesn’t always need time—it sometimes just needs fresh ingredients, balance, and intention.

Final Thoughts

Buchu kimchi captures the everyday rhythm of Korean home cooking.
It’s fast, flexible, and deeply satisfying without being complicated.

For anyone exploring Korean food for the first time—or looking for a low-commitment kimchi to make at home—this chive kimchi is a perfect place to start.

Fresh, green, and boldly Korean—buchu kimchi proves that even the simplest kimchi can be unforgettable.

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