Butchu Kimchi

Garlic Chive Kimch


Preparation info

  • Makes

    8 cups

    • Difficulty


Appears in

Korean Home Cooking: Classic and Modern Recipes

Korean Home Cooking

By Sohui Kim

Published 2018

  • About

With their flat, ribbon-like leaves, garlic chives make beautiful kimchi. Their funky, garlicky, oniony flavor is similar to ramps, which you could also use when they’re in season. You can use this kimchi to spike many of your other favorite Korean dishes, like Kimchi Jeon or Soondubu.


  • 2 bunches garlic chives
  • 2 tablespoons kosher salt
  • 2 Holland chiles, seeded and thinly sliced
  • 2 Korean green chiles, seeded and thinly sliced
  • 1 cup (120 g) gochugaru
  • cup (75 ml) fish sauce
  • 2 tablespoons minced garlic


    1. Trim the root ends of the garlic chives, but keep them whole. Gently wash the garlic chives under running water, then rinse and drain them.
    2. In a mixing bowl, toss the chives with the salt and let them sit for 1 hour, then drain off any liquid and rinse the chives under running water.
    3. Combine the remaining ingredients in a mixing bowl with the rinsed chives and ½ cup (120 ml) water, making sure the chives are coated with the marinade.
    4. Let the chives sit, covered, in the refrigerator for 2 days before serving. They will keep in the refrigerator for 3 to 4 weeks.