Crisp and Delicious Buchu Kimchi (Super Easy Recipe)
Crisp and Delicious Buchu Kimchi (Super Easy Recipe)
Instant Stir-Fried Chives with Saeujeot Seasoning, the Ultimate Rice Companion!
This crisp and flavorful buchu kimchi is not only a fantastic side dish but also plays a crucial role in cleansing your palate when you’re enjoying grilled meats. It’s a delightful stir-fried chive salad seasoned with saeujeot (fermented shrimp) broth, incorporating thinly sliced onions for extra crunch. This recipe is wonderfully simple and guarantees delicious results, adding a vibrant touch to your dining table!
Main Ingredients- 1/2 bunch chives (approx. 150g)
- 2 medium onions
- 1 small carrot
Saeujeot Seasoning- 1/2 cup gochugaru (Korean chili flakes, approx. 50g)
- 1 Tbsp saeujeot (fermented shrimp, approx. 15g)
- 2 Tbsp saeujeot brine (approx. 30ml)
- 2 Tbsp maesilcheong (plum extract/syrup, approx. 30ml)
- 1 Tbsp sugar or honey (approx. 15g)
- 1 Tbsp minced garlic (approx. 10g)
- 1/2 tsp minced ginger (approx. 2g)
- A pinch of toasted sesame seeds (for garnish)
- 1/2 cup gochugaru (Korean chili flakes, approx. 50g)
- 1 Tbsp saeujeot (fermented shrimp, approx. 15g)
- 2 Tbsp saeujeot brine (approx. 30ml)
- 2 Tbsp maesilcheong (plum extract/syrup, approx. 30ml)
- 1 Tbsp sugar or honey (approx. 15g)
- 1 Tbsp minced garlic (approx. 10g)
- 1/2 tsp minced ginger (approx. 2g)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, trim the chives, removing any yellow or wilted leaves. Then, wash them thoroughly under running water to remove any dirt or debris, and drain well.
Step 2
Cut the cleaned chives into bite-sized pieces, about 5-7 cm long. Cutting them into manageable lengths will make them easier to eat.
Step 3
Thinly julienne the onions and carrot. Slice the onions as thinly as possible for better flavor absorption and texture. The carrot adds color, so slice it thinly as well.
Step 4
Now, let’s make the seasoning sauce. In a large bowl, combine all the seasoning ingredients. Start by adding 2 tablespoons of maesilcheong (plum extract) for a sweet and tangy flavor and a glossy finish.
Step 5
Add the saeujeot, which is key to its savory depth. Mix 1 tablespoon of saeujeot with 2 tablespoons of its brine, for a total of 3 tablespoons. You can adjust the amount of saeujeot to your taste.
Step 6
Incorporate 1/2 cup of gochugaru (Korean chili flakes) for a vibrant red color and spicy kick. Adjust the spiciness by modifying the amount of gochugaru.
Step 7
Add 1 tablespoon of sugar or honey for sweetness. Feel free to adjust this to your preference. (Previously noted as ‘2 spoons of syrup’, clarified here to ‘1 tablespoon of sugar or honey’ for better accuracy.)
Step 8
Stir in 1/2 teaspoon of minced ginger for an aromatic touch. Be cautious not to add too much, as ginger’s flavor can be quite strong.
Step 9
Finally, add a generous 1 tablespoon of minced garlic, an essential ingredient in Korean cuisine, to enhance the overall flavor profile.
Step 10
Add the julienned onions and carrots to the prepared seasoning sauce. Mix them gently and let them sit for a moment to begin absorbing the flavors.
Step 11
Once the vegetables have slightly absorbed the seasoning, add the prepared, cut chives to the bowl.
Step 12
Now, gently toss everything together, being careful not to mash the chives. The key is to mix quickly to preserve the chives’ fresh flavor. Finish by sprinkling some toasted sesame seeds on top. Your delicious buchu kimchi (stir-fried chives) is ready! You can enjoy it immediately or let it marinate for a short while for enhanced flavor.
