Crisp and Fresh Chives Salad (Buchu Geotjeori) Golden Recipe
Taste of Spring! Simple and Delicious Chives Salad Kimchi, Refreshing and Spicy Chives Salad Recipe
Introducing a simple yet flavorful recipe for fresh chives salad, reminiscent of just-harvested greens. The refreshing, spicy, and tangy seasoning perfectly complements it, making it an excellent side dish for rice or a great accompaniment to meat dishes. Make your delicious chives kimchi now!
Main Ingredients- 16 handfuls of fresh chives (prepare generously)
- 1 large onion
Cooking Instructions
Step 1
Even though the fresh chives look clean, as if they were just harvested from the field, wash them thoroughly under running water by holding the stems and shaking them to remove any dirt or dust. Trim off any yellowed or damaged leaves. If there’s a lot of pollen, wash them more carefully. Healthy chives don’t require extensive trimming.
Step 2
After washing and draining the chives on a colander, they make quite a generous amount.
Step 3
During the washing process, I found a slightly yellowed part at the tips of the chives and simply snapped them off with my fingers. This improves the appearance and texture.
Step 4
Now, arrange the chives neatly on a cutting board and cut them into bite-sized pieces, about 4-5 cm long, which is roughly the length of two finger segments. Cutting them too long can make mixing difficult.
Step 5
We’ve prepared a total of 16 handfuls, with ‘one handful’ being the amount you can hold in your hand when gathered. Preparing a generous amount means you can enjoy it for longer!
Step 6
Take one large onion, cut it in half lengthwise, then cut each half in half again, slicing it thinly and finely into strips. The sweetness of the onion will enhance the flavor of the chives salad.
Step 7
In a large bowl, combine the cut chives and the thinly sliced onion. Gather the ingredients in one bowl before mixing.
Step 8
Now, sprinkle 12 Tbsp of gochugaru, the base of the seasoning, evenly over the chives and onion. Gently mix with your hands to coat the chives with the chili flakes first. This helps the seasoning penetrate better and gives a beautiful color.
Step 9
It’s time to make the sauce. In a separate bowl, combine 20 Tbsp of anchovy sauce, 3 Tbsp of minced garlic, 3 Tbsp of sweet plum extract, and 1 cup (approx. 200ml) of the pre-made kelp and anchovy broth. Stir well with a spoon until the golden ratio seasoning is complete.
Step 10
Pour the prepared seasoning evenly over the chives and onion that have already been coated with gochugaru. Make sure the seasoning is spread throughout, not just on top.
Step 11
Now, gently mix all the ingredients together. Be careful not to mash the chives by mixing too vigorously. It’s important to toss them lightly from top to bottom to ensure the seasoning is evenly distributed.
Step 12
Finally, add 1 Tbsp of toasted sesame seeds for a nutty aroma and mix lightly once more. Transfer the finished chives salad to a kimchi container.
Step 13
To avoid wasting the seasoning left in the bowl, add 1/2 cup (approx. 100ml) of kelp and anchovy broth and rinse off the remaining seasoning from the sides of the bowl, mixing it with the broth.
Step 14
Pour this rinsed broth evenly over the chives kimchi stored in the container. This adds moisture and helps the seasoning penetrate, making it even more delicious.
Step 15
Voila! Your crisp and fresh chives salad is complete with great ease. It’s delicious to eat immediately, or you can let it ferment for about a day for a different, wonderful flavor.
Step 16
Enjoy this wonderful chives salad, a perfect delicacy for when you have a lack of appetite!
