Crisp and Aromatic Stir-Fried Chives (Buchu Namul Muchim)
Healthy and Versatile Chives Side Dish
Discover the delightful taste and health benefits of Buchu Namul Muchim, a classic Korean side dish made with fresh chives. Chives are renowned for their detoxifying properties and ability to promote clear blood circulation, making them a cherished ingredient. This recipe involves briefly blanching vibrant green chives and then tossing them with a savory and aromatic seasoning. The result is a wonderfully crisp side dish with a distinctive, refreshing aroma that will awaken your appetite. It’s perfect served alongside warm rice as a simple yet satisfying meal, or as a flavorful topping for Janchi Guksu (Korean banquet noodles) and a delightful filling for Kimbap (Korean seaweed rice rolls). Elevate your everyday meals with this versatile and healthy chives dish!
Main Ingredients- 200g fresh chives
- 1 Tbsp coarse sea salt (for blanching)
Seasoning- 1 Tbsp Guk-ganjang (Korean soup soy sauce) for savory depth
- 1/2 tsp seasoned salt (adjust to your taste)
- 1 tsp minced garlic for a subtle flavor boost
- 1 Tbsp sesame oil for nutty fragrance
- 1/2 Tbsp toasted sesame seeds for garnish
- 1 Tbsp Guk-ganjang (Korean soup soy sauce) for savory depth
- 1/2 tsp seasoned salt (adjust to your taste)
- 1 tsp minced garlic for a subtle flavor boost
- 1 Tbsp sesame oil for nutty fragrance
- 1/2 Tbsp toasted sesame seeds for garnish
Cooking Instructions
Step 1
Start by preparing your fresh chives. Trim away any yellowed, wilted, or bruised stems, then wash them thoroughly under running water. Shake off as much excess water as possible. Cut the chives into approximately 4cm lengths, making them easy to eat. Avoid cutting them too short or too long for the best eating experience.
Step 2
Gently rinse the prepared chives in cool water two to three times. Be careful not to rub them too vigorously, as this can cause them to become mushy. After rinsing, drain them well in a colander. Ensuring minimal excess water is crucial to prevent the final dish from becoming diluted.
Step 3
Bring a generous amount of water to a rolling boil in a wide pot over high heat. Once the water is boiling vigorously, add 1 tablespoon of coarse sea salt. Adding salt to the blanching water helps to maintain the vibrant green color of the chives and enhances their crisp texture.
Step 4
Carefully add the prepared chives to the boiling salted water. Blanch them briefly. Chives cook very quickly, so avoid overcooking, which will result in a mushy texture. It’s best to blanch them over high heat for a very short period.
Step 5
As soon as the chives begin to soften slightly and turn a vibrant green color, immediately remove them from the boiling water. Timing is key here to prevent them from becoming overcooked. Plunge the blanched chives into ice-cold water to stop the cooking process. Then, gently squeeze out as much water as possible by hand. This step is essential for the seasoning to adhere well and for the dish to retain its flavor.
Step 6
Transfer the blanched and squeezed chives into a large mixing bowl. In a separate small bowl, combine all the seasoning ingredients: 1 tablespoon of Guk-ganjang, 1/2 teaspoon of seasoned salt, 1 teaspoon of minced garlic, 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds.
Step 7
Pour the prepared seasoning mixture over the chives in the large bowl. Gently toss and mix the chives with the seasoning using your hands. Be delicate to avoid crushing the chives. Ensure that the seasoning is evenly distributed throughout the chives for consistent flavor.
Step 8
Once the chives are well-coated with the delicious seasoning, transfer the Buchu Namul Muchim to a serving plate. This vibrant and flavorful side dish is now ready to be enjoyed! It’s wonderful served immediately or chilled.
