Chive Kimchi (Buchu-kimchi)

Steps

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1. 1
   Wash the buchu thoroughly. Rinse between the stems under running water, remove any dirt, and repeat until the water runs completely clear.
   ▶ ≈2:07
2. 2
   Cut the washed buchu into bite-sized pieces, approximately 2 to 2½ inches long.
   ▶ ≈2:58
3. 3
   Place the cut buchu in a large bowl and add ½ cup fish sauce. Mix with your hands until evenly coated, turning over every five minutes to ensure uniform salting.
   ▶ ≈3:32
4. 4
   Make the kimchi paste: mix 1 tbsp sweet rice flour with 1 cup water and stir until it forms a thin paste.
   ▶ ≈4:17
5. 5
   Heat the mixture over medium heat, stirring constantly for a few minutes. When bubbles begin to form, add 1 tbsp sugar and keep stirring until the mixture becomes slightly translucent and has a watery consistency.
   ▶ ≈4:51
6. 6
   Allow the paste to cool completely, which takes about 20–30 minutes.
   ▶ ≈5:59
7. 7
   Once the paste has cooled, note that the buchu has released liquid. Pour the cooled paste into the buchu mixture.
   ▶ ≈7:20
8. 8
   Add ½ cup hot pepper flakes and gently mix all ingredients together.
   ▶ ≈7:37
9. 9
   Slice half a medium onion thinly and add it to the mixture. Mix gently and evenly, being careful not to crush the buchu.
   ▶ ≈7:54
10. 10
    Top the finished kimchi with 2 tbsp sesame seeds.
    ▶ ≈9:47
11. 11
    Transfer the kimchi to an airtight container or glass jar and refrigerate. It can be eaten fresh immediately, or left outside the refrigerator for a few days to ferment and develop a sour taste. Best enjoyed fresh with warm rice.
    ▶ ≈9:57