Prepare the chives

1. Cut the chives into 2½ inch long pieces and put them in a large bowl. Add the fish sauce and mix by hand to evenly spread the fish sauce in the pieces.
2. Let it sit for 30 minutes, turning it over every 5 minutes.

Make porridge

1. Mix sweet rice flour with 1 cup of water in a small pan. Cook over medium heat, stirring with a wooden spoon.
2. A few minutes later when it starts bubbling, add sugar and stir for another minute.
3. Remove from the heat and let it cool thoroughly.

Make kimchi

1. Move the salty buchu into a strainer over a bowl so it captures any salty water drippings.
2. There will be some salty liquid left over in the bowl. Add the cooled porridge and hot pepper flakes. Mix it well with a wooden spoon.
3. Add onion, buchu, and the strained salty water drippings. Mix it all together gently. Sprinkle the sesame seeds.

Serve

1. You can serve it right away with rice, or put it in an airtight container to eat later.
2. If you want to ferment the kimchi, keep it at room temperature for a couple of days until it tastes a little sour, then put it in the fridge.