Pickled chives, or Buchu Ggotjeolgi in Korean, are a vibrant and flavorful side dish that adds a delightful crunch and tangy zest to any meal. This traditional Korean condiment is surprisingly simple to make at home, requiring only a handful of readily available ingredients. The resulting pickle offers a perfect balance of sweet, sour, and spicy, making it a versatile accompaniment to everything from grilled meats and rice to noodles and pancakes. Its bright green color also adds a visually appealing element to your table. The unique flavor profile, achieved through a careful fermentation process, transforms the humble chive into a culinary star.
Beyond its delightful taste, pickled chives are also a great way to preserve this seasonal vegetable, extending its enjoyment throughout the year. The intense flavor develops beautifully as the chives pickle, creating a depth of taste that only time can achieve. Ready to create your own batch of this delicious Korean side dish? Let's dive into the step-by-step instructions below to guide you through the process.
Tools Needed
- Bowl
- Knife
- Cutting board
- Container with lid
Ingredients
- Chives: 400g
- Carrot: 100g
- Ground red pepper: 3 tablespoons
- Minced garlic: 1 tablespoon
- Salt: 1 teaspoon
- Plum extract: 2 tablespoons
- Anchovy sauce: 2.5 tablespoons
- Ginger extract: 0.5 teaspoon
- Seasoning: 1 tablespoon
- Fine red pepper powder
- Coarsely ground sesame seeds
- Sesame oil
Step-by-Step Instructions
Step 1. Prepare the Chives and Seasoning
- Remove any dirty parts from the chives, wash them thoroughly, and let them dry.
- Cut off the ends of the chives and chop them into finger-length pieces.
- Mix ground red pepper, minced garlic, salt, plum extract, anchovy sauce, ginger extract, and seasoning.
- Add fine red pepper powder to the seasoning for a milder taste.
Step 2. Combine and Marinate
- Add the prepared carrots and chives to the seasoning and mix gently.
- Transfer the mixture into a container, add coarsely ground sesame seeds, and a little sesame oil. Mix lightly.
Step 3. Ferment
- Cover the container with plastic wrap to prevent air contact, then loosely cover with a lid to allow gas to escape during fermentation.
Step 4. Refrigerate and Serve
- Ferment in the oven for about 6 hours. After 6 hours, close the lid tightly and refrigerate.
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- Adding carrots provides a nice texture and subtle sweetness.
- Making this in large quantities will result in delicious, ripened pickled chives.
- Adding sesame oil makes the flavor of the chives milder.
Nutrition
- N/A
FAQs
1. How long do pickled chives last?
Properly stored in the refrigerator, your pickled chives should last for about 2-3 weeks. Make sure they're submerged in the pickling liquid.
2. Can I use different types of chive for this recipe?
While garlic chives are traditionally used, you can experiment with other types of chives. The flavor might vary slightly, but it will still be delicious!
Enjoy the satisfying crunch and vibrant flavor of your homemade Buchu Ggotjeolgi! This simple recipe is a fantastic way to add a unique and delicious element to your Korean cooking repertoire. Now go forth and impress your friends and family with this delightful pickled chive side dish!