Elegant Chive Rolls (Buchu Ganghoe): A Perfect Appetizer for Year-End Parties!
Beautiful Chive Rolls Made from One Bunch of Chives – A Refreshing Appetizer for Special Guests
While green onion rolls (Pajori) are common, you can also create a stunning dish using fresh chives! This Buchu Ganghoe recipe is ideal for using up a bunch of chives. When beautifully rolled, these chive appetizers are not only visually appealing but also make a fantastic choice for entertaining guests on special occasions. The savory and sweet gochujang sauce complements the chives perfectly, offering a delightful taste of spring.
Main Ingredients- 1/2 bunch fresh chives (approx. 200g)
- 10 medium shrimp
- 1 tsp coarse salt (for blanching chives)
- 1 Tbsp cooking sake (for boiling shrimp)
Spicy Gochujang Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp apple cider vinegar
- 1 Tbsp oligodang (corn syrup or rice syrup)
- 1 Tbsp brown sugar
- 1 Tbsp lemon juice
- A pinch of toasted sesame seeds
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp apple cider vinegar
- 1 Tbsp oligodang (corn syrup or rice syrup)
- 1 Tbsp brown sugar
- 1 Tbsp lemon juice
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare all your ingredients. Wash the chives thoroughly under running water and pat them dry. Peel and devein the shrimp.
Step 2
Bring 2 cups of water, 1 Tbsp of cooking sake, and 1/2 tsp of coarse salt to a boil in a pot. Add the prepared shrimp and blanch for about 1 minute until they turn pink. Be careful not to overcook them, as they can become tough. Drain the shrimp and rinse them under cold water to cool. Place the cooled shrimp on a cutting board. Make a lengthwise cut along the belly side of each shrimp, then gently open it up. This will make it easier to wrap the chives around the shrimp later.
Step 3
In a wide pot, bring plenty of water to a rolling boil and add 1 tsp of coarse salt. Carefully immerse the washed chives, starting with the root end, and blanch for approximately 20-30 seconds. You want them to be slightly wilted but still crisp. Immediately transfer the blanched chives to an ice bath to stop the cooking process. Once cooled, gently squeeze out excess water. Be careful not to squeeze too hard, or the chives might break.
Step 4
In a small bowl, combine all the sauce ingredients: 2 Tbsp gochujang, 2 Tbsp apple cider vinegar, 1 Tbsp oligodang, 1 Tbsp brown sugar, 1 Tbsp lemon juice, and a pinch of toasted sesame seeds. Whisk everything together until well combined and smooth. Taste and adjust the sweetness or sourness according to your preference.
Step 5
Take a few strands of chives, spread them slightly on your hand, and place one piece of the prepared shrimp on top. Fold the end of the chives over the shrimp, then carefully roll the chives tightly around the shrimp. Continue rolling until you have a neat bundle. You might need to wrap them 2-3 times depending on the length of the chives to form a nice roll.
Step 6
These beautifully rolled chive and shrimp bundles are now ready. The vibrant green of the chives and the pink of the shrimp create an appealing visual.
Step 7
Arrange the prepared shrimp attractively on a serving platter. Place the rolled chive bundles neatly on top of the shrimp. Finally, add a dollop of the spicy gochujang sauce in the center. Your elegant Buchu Ganghoe is complete! Enjoy this refreshing and flavorful dish.
