Quick and Delicious Chives Salad (Buchu Muchim) – Perfect with Grilled Meats!
#ChiveRecipe #EasyBuchuMuchim #KoreanChives #SideDishForGopchang #BibimbapIngredient
Planning to grill some Korean intestine (Gopchang) and craving a fresh, zesty side dish? This simple chive salad (Buchu Muchim) is the perfect accompaniment! Made without fish sauce, it uses a blend of soy sauce, seasoned soy sauce, and chili powder for a clean, vibrant flavor that beautifully cuts through the richness of grilled meats. The subtle sweetness comes from the seasoned soy sauce and sugar. Enjoy the delightful taste of freshly mixed chives, or let it sit for a bit in the fridge for a deeper, more mellow flavor. It’s a quick and easy way to elevate your meal!
Ingredients
- 300g chives (about 10.5 oz), trimmed and washed
- 6 Tbsp gochugaru (Korean chili powder), adjust to spice preference
- 2 Tbsp minced garlic
- 4 Tbsp soy sauce (adjust based on saltiness)
- 3 Tbsp sugar (adjust to sweetness preference)
- 1 Tbsp seasoned soy sauce (like ‘Ggotge mat ganjang’ for umami)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Thoroughly wash the chives under running water, ensuring all dirt and debris are removed. Drain them well in a colander; excess water can dilute the dressing. Once drained, cut the chives into bite-sized pieces, about 2-3 inches long. This length makes them easy to pick up and eat.
Step 2
In a mixing bowl, combine all the dressing ingredients. Add 2 Tbsp minced garlic, 6 Tbsp gochugaru, 4 Tbsp soy sauce, 1 Tbsp seasoned soy sauce for an extra layer of savory flavor, and 3 Tbsp sugar for a touch of sweetness. Finally, sprinkle in 1 Tbsp toasted sesame seeds for a nutty aroma. Give the ingredients a quick stir to combine. This simple mixture creates the base for your delightful chive salad!
Step 3
Add the drained chives to the bowl with the dressing. Gently toss the chives with your hands, being careful not to bruise them. The key is to mix them lightly, coating the chives evenly without crushing them. This technique helps the chives retain their crisp texture and vibrant green color. Once well combined, you’ll have a refreshing, slightly spicy, and savory chive salad.
Step 4
This chive salad is delicious served immediately, but for an enhanced flavor, transfer it to an airtight container and refrigerate for about 30 minutes. This allows the flavors to meld and deepen. You’ll enjoy both the fresh taste and the subtly matured flavor. This salad is an excellent partner for rich dishes like grilled Korean intestines (Gopchang) or pork belly, as its freshness cuts through the fattiness. It’s also fantastic mixed into rice for a simple bibimbap, or even added to a doenjang jjigae (soybean paste stew) for a flavorful twist without needing extra gochujang!
