Korean Chive Salad (Buchu Geotjeoli) | 부추 겉절이
Pronounced: Bu-Chu Geot-jeol-i
What: A quick side dish with chives, onions, and Korean seasoning. It is instant, easy, and delicious!
Taste: Chives and onions with classic Korean seasonings often used in kimchi.
How It’s Made: Chop chives and onions, add seasonings, mix, and enjoy!
What to Serve it With: We love to eat this with Korean BBQ, e.g. pork belly wraps— rice, pork belly, seasoned Korean red pepper paste, Korean chives salad all wrapped in lettuce and sesame leaf. But we also just like to keep it in out fridge to accompany rice meals.
Korean Chive Salad (Buchu Geotjeoli) | 부추 겉절이
Ingredients
- 1 bunch Korean chives (60g)
- 1/4 of brown onion (60g)
- 1 tsp vinegar (We use apple vinegar by Ottogi brand. Rice and white vinegar is good too)
- 1 tsp sesame oil
- 1/2 Tbsp plum extract syrup (We use Beksul brand)
- 1/2 Tbsp fish sauce (We use Three Crabs Fish Sauce)
- 1/2 Tbsp sesame seeds, roasted
- 1/2 Tbsp Korean Red Pepper Flakes (gochugaru)
- 2 tsp garlic, minced
- 1/2 tsp white sugar
Instructions
- Submerge 1 bunch of Korean chives (60g) in water for 10 minutes to release dirt. Strain water after 10 minutes.
- With clean water, gently rub the Korean chives between two hands. You will notice thin layers of film coming off the stem of the Korean chives. Discard all thin films off Korean chives. These films are not chewable.
- Chop chives into 1 & 1/2” pieces and 1/4th of a brown onion (60g) into thin slices, like below. Add to a medium bowl.
- Then add the following seasonings to medium bowl: 1 tsp vinegar, 1 tsp sesame oil, 1/2 Tbsp plum extract syrup, 1/2 Tbsp fish sauce, 1/2 Tbsp sesame seeds, roasted, 1/2 Tbsp Korean Red Pepper Flakes (gochugaru), 2 tsp garlic (minced), 1/2 tsp white sugar.
- Gently mix and immediately serve! Refrigerate leftovers in an airtight container.
steps with pictures
Submerge 1 bunch of Korean chives (60g) in water for 10 minutes to release dirt. Strain water after 10 minutes
With clean water, gently rub the Korean chives between two hands. You will notice thin layers of film coming off the stem of the Korean chives. Discard all thin films off Korean chives. These films are not chewable.
Chop chives into 1 & 1/2” pieces and 1/4th of a brown onion (60g) into thin slices, like below. Add to a medium bowl.
Then add the following seasonings to medium bowl:
1 tsp vinegar (We use apple vinegar by Ottogi brand. Rice and white vinegar is good too)
1 tsp sesame oil
1/2 Tbsp plum extract syrup (We use Beksul brand)
1/2 Tbsp fish sauce
1/2 Tbsp sesame seeds, roasted
1/2 Tbsp Korean Red Pepper Flakes (gochugaru)
2 tsp garlic, minced
1/2 tsp white sugar
Gently mix and immediately serve! Refrigerate leftovers in an airtight container.
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