Aromatic Chives Salad (Buchu Muchim)
Baek Jong-won’s Fresh Chives Salad: The Perfect Pairing with Meat!
Here’s a recipe for a quick and delicious ‘Buchu Muchim’ (seasoned chives salad) perfect for those moments when you lack appetite! The charm of a ‘geotjeori’ (fresh salad) is that it’s best enjoyed immediately after preparation. As time passes, the chives lose their crispness and flavor diminishes. Imagine the taste of this salad mixed into freshly cooked rice or served alongside juicy grilled meat – it’s simply irresistible!
Ingredients- 1 bunch fresh chives (approx. 100g)
- 2 Tbsp coarse gochugaru (Korean chili flakes) (adjust to your spice preference)
- 1 Tbsp minced garlic
- 1 Tbsp granulated sugar
- 1 Tbsp rice vinegar
- 1 Tbsp fish sauce (anchovy or sand lance)
- A tiny pinch of minced ginger (optional, but adds depth)
- 2 Tbsp sesame oil
- A sprinkle of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare one bunch of fresh chives. Using fresh chives is key to achieving the crisp texture and vibrant aroma of the salad.
Step 2
First, remove any wilted or damaged leaves from the chives. Briefly immerse the chives in clean water and swish them gently to wash. Shake off excess water thoroughly. Cut the chives into approximately 7cm lengths for easy eating. If they are too short, they might lack texture, and if too long, they can be difficult to manage.
Step 3
Transfer the washed and cut chives into a wide bowl. Using a wide bowl ensures that the seasoning can be evenly distributed throughout the chives.
Step 4
Now it’s time for seasoning. Start by sprinkling 2 tablespoons of coarse gochugaru over the chives. If you enjoy a spicier kick, feel free to increase the amount or use a milder variety. Next, add 1 tablespoon of minced garlic.
Step 5
Add 1 tablespoon of granulated sugar for a touch of sweetness and 1 tablespoon of rice vinegar for a pleasant tang. The sugar helps to balance the slight bitterness of the chives and enhances the overall flavor profile.
Step 6
Incorporate 1 tablespoon of fish sauce (either anchovy or sand lance) for umami depth. Anchovy fish sauce offers a richer flavor, but sand lance fish sauce works well too. For an extra layer of aroma, add a very small pinch of minced ginger. Ginger pairs wonderfully with chives, lending a unique and fragrant note.
Step 7
Finally, drizzle in 2 tablespoons of sesame oil for a rich, nutty aroma. The combination of sesame oil’s fragrance with the chives is truly delightful.
Step 8
All the seasonings are now ready. For the final touch, sprinkle a generous amount of toasted sesame seeds over the mixture. Gently toss the chives with your hands to ensure the seasoning coats everything evenly. Be careful not to overmix, as this can make the chives mushy; a light touch is best. This Baek Jong-won style chives salad is best enjoyed immediately after preparation for the most vibrant flavor!
