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Buchu, Garlic Chive 부추

Key Nutrients: 
Vitamin C, B1, B2, and carotene
Read full nutrition facts »

Buchu (부추) [boo-choo], known as Garlic Chive, is an onion family herb that features long blade-shaped leaves and a flavor more akin to garlic than chives. And compared to chives, its leaves are flatter and broader. Garlic chives are popular in Asian dishes and widely used in Korean cuisine, such as in buchukimchi (부추김치, garlic chive kimchi), buchujeon (부추전, garlic chive pancakes), or jaecheopguk (a guk, or clear soup, made with garlic chives and Asian clams). They are often used to make dumplings, with a combination of egg, shrimp and pork. Garlic chives also are often used as garnish due to their beautiful green splash of color. They are low in fat and high in dietary fiber and protein, and they contain high amounts of Vitamin C, carotene, and are a good source of calcium. They also contain Vitamin B1 and B2. Garlic chives are sold fresh.

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Sourcing & Selecting

Korean grocery store
Use shallot, garlic shoots or chives. However, flavors might be different.
How to Measure: 
1 bundle is approximately 95g.
Wrap it with newpaper and keep refrigerated (0ºC ~ 5ºC). Due to their short lifespan it is best consume within 3 days.

If you have large quantities we recommend storing them in our Airtight Containers to store them to keep them crispy and fresh a little bit longer. You can also freeze them, but if you do, they cannot be used in raw dishes because it loses its crispiness.

Pick out all the dirt and wash thoroughly under running water.


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