Chive Kimchi Recipe (Buchu Kimchi) - Korean Garlic Chive

Name: Chive Kimchi (Buchu Kimchi)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 450 g chives (1 lb); 240 ml fish sauce (1 cup); 240 ml water (1 cup); 12 g glutinous rice flour; 80 g gochugaru (1 cup)

By Jiwon Kim · July 27, 2026

Chive kimchi, or buchu-kimchi (부캐각치), is made with Asian garlic chives instead of napa cabbage. It's one of the fastest kimchis to put together — no overnight salting, no mandatory days of fermenting, just chives tossed in a spicy, savory paste. Some cooks eat it the same day it's made, almost like a kimchi salad; others let it sit for a few days to develop a deeper, more classic kimchi flavor.

Buchu refers to Asian garlic chives, different from the thin, hollow chives sold in most Western grocery stores — they have flat leaves and a flavor closer to mild onion with a touch of garlic.

Chive kimchi is part of a family of quick, no-fuss kimchis — our Perilla Leaf Kimchi and Gat Kimchi follow the same fast, minimal-ferment approach.

Chive Kimchi (Buchu Kimchi)

Garlic chives tossed in a gochugaru and rice-flour paste — eat it fresh, or ferment a few days for a deeper, tangier flavor.

Prep 30 min

Ferment 3–5 days (optional)

Cuisine Korean

Servings

Ingredients

450 g chives (1 lb)
240 ml fish sauce (1 cup)
240 ml water (1 cup)
12 g glutinous rice flour
80 g gochugaru (1 cup)

Instructions

Salt the chives: place them in a tray and coat thoroughly with fish sauce. Let sit for 20–30 minutes to soften and season.
Make the rice flour paste: in a small pot, combine the water and glutinous rice flour. Bring to a boil, stirring constantly, until thickened (30–60 seconds). Remove from heat and cool for 15–20 minutes.
Make the kimchi paste: add the gochugaru to the cooled rice flour slurry and mix thoroughly into a thick red paste.
Toss the chives with the chili paste until evenly coated.
Eat immediately as fresh kimchi, or ferment at room temperature for 3–5 days, then refrigerate.

Notes & Variations

Fermentation guide: Day 1 is fresh, herbal, lightly spicy. Day 3 is balanced, classic kimchi flavor. Day 5+ turns tangy with deeper umami.
To customize: add grated pear, sugar, or apple for sweetness; garlic, ginger, or onion puree for aromatics; shrimp paste or anchovy sauce for umami; extra gochugaru or fresh chilies for heat.
No sweet rice flour? All-purpose flour is a workable substitute.
Best eaten within 2–3 weeks; the flavor continues to deepen over time.

FAQ

What does chive kimchi taste like?

Refreshing and chive-forward, with a lively, garlicky, slightly sweet, and spicy flavor — lighter and brighter than napa cabbage kimchi.

Is chive kimchi good for you?

Garlic chives are commonly credited with supporting digestion, boosting energy, and aiding blood circulation.

How long does chive kimchi last in the fridge?

Most versions keep for about a week up to 2–3 weeks, with flavor deepening over time.

Can I make chive kimchi without rice flour?

The rice flour paste helps the seasoning stick to the chives. If you don't have sweet rice flour, all-purpose flour is a workable substitute.

Where can I buy chive kimchi?

It's not as widely available pre-packaged as cabbage kimchi, but Korean grocery stores such as H Mart, along with standalone Korean kimchi shops, often carry garlic chive kimchi.

Chive Kimchi Recipe (Buchu Kimchi) - Korean Garlic Chive