Buchu Namul (Buchu Muchim), Garlic Chive Salad
Buchu Namul, also known as Buchu Muchim, is a great way to enjoy buchu raw and take advantage of its high vitamin content. (“Buchu” means garlic chive. “Namul” means vegetarian side dish.) It is a very simple side dish that can complement pretty much anything. And it is exceptionally good with heavy meat dishes to balance out the gamey smell and taste. You can also add it to bibimbap.
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|9 oz||Buchu, Garlic Chive 부추|
|2 tsp||Gochugaru, Korean Hot Pepper Flakes 고추가루|
|1 tsp||Soy Sauce (regular) 왜간장|
|1 tsp||Anchovy Fish Sauce 멸치액젓|
|½ tsp||Salt 소금|
|1 tsp||Sesame Oil 참기름|
|1 tsp||Garlic (minced) 다진 마늘|
|1 tbs||Chopped Green Onion 다진파|
|½ tsp||Sesame Seeds 깨|
Optional Ingredients and Substitutions
Meolchi Jeot (anchovy fish sauce) can be replaced with salt or soy sauce.
The amounts of meolchi jeot, salt and soy sauce may vary depending on the brand and your preference. Add gradually as you taste it.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
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Ingredient amounts in the recipe summary are for the default serving size.
1. Cut off roots
Cut the roots off of 250g of buchu (garlic chives).
Wash buchu thoroughly twice under running water and drain water in a strainer. If you want to use it immediately, remove excess water with paper towel.
Cut buchu into 2” (or 5 cm) pieces. Chop ½ green onion and mince 2 cloves of garlic.
Cut buchu into
2” (or 5 cm)
Chop ½ green onion
Mince 2 cloves garlic
In a large bowl, season buchu with 2 teaspoons of gochugaru (red chili flakes), 1 teaspoon of soy sauce, 1 teaspoon of anchovy fish sauce, 1 teaspoon of sesame oil, ½ teaspoon of salt, 1 teaspoon of minced garlic and ½ teaspoon of sesame seeds.
Mix buchu with
Serve on a side dish plate. Enjoy!