Super Simple Buchu Muchim (Stir-fried Garlic Chives) – No Watery Salad Recipe!
Quick Garlic Chive Dish, Garlic Chive Side Dish, Fresh Garlic Chive Salad, Autumn Side Dish, Buchu Muchim
An incredibly simple garlic chive salad (buchu muchim) that won’t release water. Perfect for a quick and refreshing side dish.
Main Ingredients
- Fresh Garlic Chives (Buchu): 150g
- Onion: 1/2 medium
- Carrot: 40g
- Sesame Oil: 1.5 Tbsp
Dressing Ingredients
- Red Pepper Flakes (Gochugaru): 1.5 Tbsp
- Soy Sauce (Yangjo Ganjang): 1.5 Tbsp
- Corn Syrup (Mulyeot): 2 Tbsp
- Plum Extract (Maesil Cheong): 2 Tbsp
- Sesame Seeds (crushed): a pinch (to taste)
- Red Pepper Flakes (Gochugaru): 1.5 Tbsp
- Soy Sauce (Yangjo Ganjang): 1.5 Tbsp
- Corn Syrup (Mulyeot): 2 Tbsp
- Plum Extract (Maesil Cheong): 2 Tbsp
- Sesame Seeds (crushed): a pinch (to taste)
Cooking Instructions
Step 1
First, prepare all the ingredients: the star, fresh garlic chives (buchu), along with the onion and carrot. Wash everything thoroughly before proceeding.
Step 2
Peel the onion and slice it thinly into julienne strips. Wash and peel the carrot, then julienne it to match the thickness of the onion. Adding carrot not only enhances the visual appeal but also adds a pleasant crunch.
Step 3
After washing the garlic chives, ensure they are completely dry. Cut them into manageable lengths of about 3-4 cm using kitchen scissors. Place the cut chives into a mixing bowl. Drizzle 1.5 tablespoons of sesame oil over them. Coating the chives with sesame oil first is a key step to prevent them from releasing excess water, ensuring a crisp texture.
Step 4
Gently toss the chives with the sesame oil to coat them evenly. Avoid overmixing or squeezing too hard, as this can crush the chives or release a raw flavor. A light, delicate hand is best. This step is crucial for making a buchu muchim that stays refreshingly crisp!
Step 5
Add the julienned onion and carrot to the sesame oil-coated chives and lightly mix them together.
Step 6
Now, it’s time to add the dressing ingredients: 1.5 tablespoons of red pepper flakes (gochugaru), 1.5 tablespoons of soy sauce, 2 tablespoons of corn syrup, 2 tablespoons of plum extract, and a pinch of crushed sesame seeds for nutty flavor.
Step 7
Garlic has been omitted in this particular recipe. However, if you enjoy a hint of pungent garlic flavor, feel free to add about 0.5 tablespoon of minced garlic. It’s a wonderful addition that complements the other flavors.
Step 8
Finally, gently mix everything together until the seasonings are well combined with the vegetables. Your delicious and crisp Buchu Muchim is now ready! It can be enjoyed immediately, or for an even richer flavor, let it sit in the refrigerator for a short while before serving.
