Comments on: Buchu Kimchi (Garlic Chives Kimchi)

By: Anja

Anja — Fri, 09 Aug 2024 19:08:55 +0000

In reply to Hyosun Ro. I was just as confused as dawn about the additional 1/2 cup of water but then I found your comment. I did everything as the recipe said but unfortunately my paste was a thin soup after combining everything together :(

By: Sarah

Sarah — Sun, 12 May 2024 02:17:38 +0000

I find this the easiest kimchi to make because there’s no salting of the vegetable, like with Napa cabbage (배추) kimchi. This recipe is spot on- simple and authentic!

By: Angie

Angie — Tue, 26 Mar 2024 16:58:59 +0000

Thanks for sharing this recipe! It was very easy to make & we enjoyed it very much.

By: Tom VD

Tom VD — Mon, 17 Jul 2023 12:12:14 +0000

The Korean garlic was hard to find so I made it with the wild garlic we have here in Europe, and it was superb. had it with steamed fish (loads of ginger on the fish).

By: Hyosun

Hyosun — Sun, 09 Jul 2023 01:09:37 +0000

In reply to Myla. You can chop up and add to bibimbap, kimchi fried rice, sundubu jjigae, etc.

By: Myla

Myla — Thu, 06 Jul 2023 19:41:47 +0000

After you make a big batch of this kimchi, what else can you do or cook with it?

By: Michelle

Michelle — Thu, 07 Oct 2021 00:36:41 +0000

delicious…..thank you!

By: Anthony

Anthony — Fri, 23 Jul 2021 07:59:30 +0000

Love this! Looks so good and so clean.

By: Hyosun

Hyosun — Tue, 13 Jul 2021 04:19:06 +0000

In reply to William. Not traditional but you can try it. You do need to reduce other salty ingredients because gochujang is already quite salty.

By: William

William — Sun, 11 Jul 2021 17:29:42 +0000

In reply to Hyosun Ro. Can I use gochujang paste instead of the flakes