Korean
Korean - Banchan
Buchu Kimchi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 300g garlic chives (buchu), cut into 4cm pieces
- • 1/4 onion, thinly sliced
- • 2 tbsp gochugaru (Korean chili flakes)
- • 1 tbsp fish sauce
- • 1 tsp saeujeot (fermented prawns), minced
- • 3 cloves garlic, minced
- • 1 tsp minced ginger
- • 1 tsp sugar
- • 1 tsp toasted sesame seeds
Preparation Steps
1
Phase 1
Rinse and thoroughly dry the chives, then cut into 4cm lengths.
2
Phase 2
Mix the gochugaru, fish sauce, saeujeot, garlic, ginger, and sugar into a thick paste.
3
Phase 3
Coat the chives and onion evenly with the paste by hand.
4
Phase 4
Pack into a container and rest 30 minutes at room temperature.
5
Phase 5
Refrigerate and eat within 2-3 days, sprinkled with sesame seeds, as chives soften quickly.