Chef Lee Jong Im’s Fresh and Fragrant Buchu Geotjeori (Stir-fried Chives Salad)
Mastering Chef Lee Jong Im’s Buchu Geotjeori Recipe from ‘Best Cooking Secrets’
Hello everyone! As the saying goes, ‘Rice is strength.’ Chives, often called a ‘treasure trove of vitamins,’ are packed with vitamins A, B1, B2, C, and minerals like iron and calcium, making them an incredibly beneficial vegetable. They are even known as a ‘stamina food of the field’! Today, we’ll be making the delicious Buchu Geotjeori as featured on ‘Best Cooking Secrets’ by Chef Lee Jong Im. Let’s create this vibrant chive salad at home with ease!
Chives Preparation and Main Ingredients- 600g fresh chives
- 2 Tbsp toasted sesame seeds (for garnish)
Flavorful Buchu Geotjeori Seasoning- 8 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp salted shrimp (saeujeot), finely minced or blended
- 3 Tbsp fish sauce (e.g., Kkanari or anchovy)
- 2 Tbsp minced garlic
- 2 Tbsp maesilcheong (green plum syrup)
- 3 Tbsp pear juice (or grated pear)
- 2 Tbsp freshly grated onion
- 1 tsp minced fresh ginger (or ginger juice)
- 8 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp salted shrimp (saeujeot), finely minced or blended
- 3 Tbsp fish sauce (e.g., Kkanari or anchovy)
- 2 Tbsp minced garlic
- 2 Tbsp maesilcheong (green plum syrup)
- 3 Tbsp pear juice (or grated pear)
- 2 Tbsp freshly grated onion
- 1 tsp minced fresh ginger (or ginger juice)
Cooking Instructions
Step 1
Tip: I halved the recipe quantities for this preparation. I used leftover chives from making cucumber kimchi (oi sobagi). This way, you can enjoy them fresh without wasting ingredients.
Step 2
Let’s start by thoroughly cleaning the chives. In a bowl, combine 2 cups of cold water with 2 Tbsp of vinegar. Submerge the chives and let them soak for about 10 minutes. Then, gently shake the root ends under running water to remove any dirt. Rinse them several times thoroughly. Finally, lightly pat them with your hands to remove excess water. This helps the seasoning adhere well.
Step 3
Cut the prepared chives into bite-sized pieces. Cutting them into four segments usually works well. If the chives are long, you can cut them into three pieces and then combine them. Be careful not to cut them too short, as they might fall apart when they wilt slightly.
Step 4
Now, it’s time to make the delicious seasoning for the geotjeori. In a large bowl, combine 8 Tbsp of gochugaru, 1 Tbsp of finely minced salted shrimp, 3 Tbsp of fish sauce, 2 Tbsp of minced garlic, 2 Tbsp of maesilcheong, 3 Tbsp of pear juice, 2 Tbsp of freshly grated onion, and 1 tsp of minced ginger. (Tip: These seasoning amounts are for half the recipe quantity. Adjust according to the amount of chives you are using.)
Step 5
Prepare 2 Tbsp of toasted sesame seeds. These will add a lovely nutty flavor and visual appeal. For an extra boost of aroma, you can lightly rub the sesame seeds between your palms before adding them.
Step 6
It’s time to mix everything together! It’s best to use a generously sized bowl to make mixing easier and prevent the chives from getting crushed. Pour the prepared seasoning over the chives. Gently toss and fold them from the bottom up, being careful not to break the chives. Ensure the seasoning is evenly distributed.
Step 7
Finally, sprinkle the prepared toasted sesame seeds over the geotjeori. Your delicious Buchu Geotjeori is now complete! Freshly made, this chive salad is a fantastic side dish on its own, and it’s especially wonderful for cutting through the richness of fatty meats like grilled pork belly.
