Spicy & Sweet Chives Salad (Buchu Geotjeori) – A Quick & Flavorful Recipe
Kid-Friendly Chives Salad (Buchu Muchim) that’s Better Than Kimchi!
This chives salad is so delicious, everyone says it’s even better than kimchi! A must-try dish packed with the health benefits of chives. It’s perfect as a side dish or a delightful accompaniment to grilled meats. (Video starts at 2:00)
Ingredients- 160g fresh chives
- 5 Tbsp gochugaru (Korean red chili flakes)
- 1 Tbsp guk-ganjang (soup soy sauce)
- 2 Tbsp minced garlic
- 1 onion (medium-sized)
- 1 Tbsp fish sauce (myeolchi-aekjeot)
- 1 Tbsp sand lance fish sauce (kkana-ri aekjeot)
- 1 Tbsp oligosaccharide (or sugar)
- 2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
First, thoroughly wash the fresh chives under running water and pat them dry. Cut them into approximately 5cm lengths, making them easy to eat. If they are too long, it can be difficult to handle, so aim for a manageable size.
Step 2
Peel and wash the medium-sized onion, then thinly slice it into julienne strips, similar in length to the cut chives. If you prefer a milder onion flavor, you can soak the julienned onion in cold water for a few minutes before draining and using it.
Step 3
In a large bowl, combine the prepared chives and julienned onion. Add the gochugaru, guk-ganjang, minced garlic, myeolchi-aekjeot, kkana-ri aekjeot, oligosaccharide (or sugar), and plum extract. Wearing disposable gloves, gently mix everything together. Be careful not to overmix, as this can make the chives mushy. Gentle tossing is key to maintaining their crisp texture.
Step 4
Finally, drizzle in 1 tablespoon of perilla oil for a rich, nutty aroma. Perilla oil is sensitive to heat, so adding it at the very end preserves its fresh, fragrant flavor. Sprinkle with toasted sesame seeds for an even more appealing presentation. While delicious immediately, chilling the salad in the refrigerator for about 10 minutes allows the flavors to meld beautifully.
