Love the seamless blend of these fresh and bitey Asian chives with the familiar flavours of Korean gochugaru. No fermentation required and simply delicious!
Cut off the ends of the Asian chives. Then cut into 3 equal parts.
In a small saucepan on medium heat, add the glutinous rice flour and water and stir with a whisk. Boil for 2-3 minutes. Remove from the heat and continue to whisk until all lumps have been removed and you have a clear paste.
In a mixing bowl, add the rice flour mixture, fish sauce, gochugaru and sugar. Mix until well combined.
Add the chives and mix well. If it is a big thick, add a little bit of water.
Add sesame seeds, mix well and let it sit for at least 30 minutes before serving. You will notice the chives would have wilted by then and be less raw.
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Notes
Can’t find glutinous rice flour? Be on the lookout for sweet rice flour as well as they are one and the same thing. Otherwise just use all-purpose flour to create that thick concoction.
For a vegan option, replace fish sauce with a vegan version or you can use soy sauce. This will still give the banchan the slight umami flavour.
If you prefer your buchu kimchi to be fermented, leave it in an airtight container at room temperature for 2 days and then place in the fridge. This will give it a slightly sour taste.
If you’re washing the chives, ensure it is nice and dry before adding to the mixture. You don’t want this side dish to be watery. The mixture should have a nice, thick consistency.
For the rice flour mixture, the Koreans like to call this mixture “porridge”, although it’s not of the oat kind. This acts as a thickening agent and is crucial for the recipe so don’t skip it. Also, don’t stress too much when it’s all lumpy over heat. Keep whisking off heat and it will become smooth.
Be sure to give it time. Do let the chives sit in the mixture for a minimum of 30 minutes. This makes a big difference to the end dish. The chives soften a lot, and the grassy and sharp textures wilt away.