Crisp and Fragrant Chives Salad (Buchu Muchim) – The Golden Recipe
How to Make Delicious Chives Salad: The Golden Recipe for Buchu Muchim, a Perfect Side Dish with Meat (Chives Salad, Seasoned Chives, Chives Salad Dressing)
Here’s a chives salad recipe that’s perfect to enjoy when you have a decreased appetite! The crisp texture of fragrant chives combined with the sweet and tangy dressing creates a delightful dish that pairs exceptionally well with meat dishes or bibimbap. This chives salad recipe is simple yet guarantees a fantastic taste, helping you solve your side dish dilemmas. It’s a flavor you’ll reach for daily, not just on special occasions.
Main Ingredients
- 100g fresh chives
- 2.5 Tbsp fine gochugaru (Korean chili flakes)
- 1/2 Tbsp Jin Ganjang (soy sauce for soup)
- 1 Tbsp fermented anchovy sauce (or soy sauce)
- 1/2 Tbsp sweet plum extract
- 1/2 Tbsp sugar
- 1/2 Tbsp vinegar
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Thoroughly washing the fresh chives is crucial. Place the chives in a bowl, submerge them in water, and gently shake to remove any soil from the stems. Trim off any wilted or bruised leaves for a cleaner result.
Step 2
After washing, drain the chives well in a colander. Remaining water can dilute the dressing. Once drained, cut the chives into bite-sized pieces, about 5cm in length.
Step 3
Transfer the cut chives to a large mixing bowl. Add all the prepared dressing ingredients (gochugaru, soy sauce, fermented anchovy sauce, plum extract, sugar, vinegar, and sesame oil). Gently toss the chives with your hands until the dressing is evenly coated. Be careful not to overmix, as this can make the chives mushy.
Step 4
Finally, sprinkle some toasted sesame seeds on top for a nutty aroma to complete your delicious chives salad! You can enjoy it immediately, or let it rest in the refrigerator for a bit to allow the flavors to meld, resulting in a deeper taste.
