This kimchi with garlic chives (buchu, 부추) is quick
This kimchi with garlic chives (buchu, 부추) is quick,
Garlic chives are distinguished from typical chives by their flat leaves and peculiar flavor, which is similar to a mild onion with a subtle garlic flavor.
Chinese garlic chives are more prevalent, but Korean garlic chives are also available at Korean markets during the spring and summer.
Korean garlic chives are thinner and tenderer, making them ideal for preparing kimchi.I've been cultivating garlic chives in my backyard garden, which offers a consistent supply from spring until early October.
The perennial plant is resilient and easy to cultivate. If you can't get Korean chives, use Chinese chives instead. Look for those with thin, narrow blades.
Buchu kimchi is frequently seasoned with myulchiaekjeot (anchovy-based fish sauce).
I prefer to add a small amount of saewoojeot (salted shrimp), although it can be skipped if not available. Simply add a little more fish sauce. There is no need to pre-salt this kimchi.