Buchu kimchi (Garlic chives kimchi)

Ingredients

• 1 pound 450 grams buchu, 부추 (garlic chives)
• 1 tablespoon glutinous rice flour (aka sweet rice flour), cooked in 1/2 cup of water (Step 1)
• 4 tablespoons gochugaru (Korean red chili pepper flakes)
• 3 tablespoons myulchiaekjeot (fish sauce)
• 1 tablespoon saewujeot (salted shrimp) ( finely chopped (or use more fish sauce))
• 1 teaspoon sugar (or 1 or 2 tablespoons Korean plum syrup - maesilcheong)
• 1 teaspoon sesame seeds - optional

Steps

1. 1

   Whisk together the glutinous powder and 1/2 cup of water. Simmer over low heat, stirring occasionally, until it thickens to a thin paste. Let it cool.

2. 2

   Wash the chives thoroughly a couple of times, gently shaking them in the water to get out any dirt between the blades. Drain. Cut the chives into 2 or 3 sections crosswise.

3. 3

   Mix all the seasoning ingredients along with 1/2 cup of water in a bowl.

4. 4

   Add the seasoning mix to the garlic chives. Gently rub the seasoning mixture all over the garlic chives to evenly coat them, especially the white parts.

5. 5

   Let stand at room temperature for 2 to 3 hours until the chives wilt and reduce in volume. Transfer to an airtight container and regrigerate. You can also leave it out for a few more hours for faster fermentation. Buchu kimchi can be eaten right away, but the flavor develops as it ferments. It will keep well for 3 to 4 weeks in the fridge.