This recipe is quite simple and is often made in spring. This kimchi is made with chives, which feature quite frequently on the Korean table, sometimes as a complement to grilled meat, and other times served with Rice Soup. Chive Kimchi is different from Fresh Chive Kimchi (Buchu Geotjeori), as the latter is made to be eaten right away and thus tends to emphasize freshness with its sweet-and-sour flavors. However, the former features a large amount of salted seafood sauce, and thus takes on a characteristically deeper taste of a kimchi through fermentation. To make the kimchi, chives are cut evenly before being tossed with chili pepper powder and salted seafood sauce.

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