Sweet and Sour Buchu Muchim (Seasoned Garlic Chives)
A sweet and sour buchu muchim side dish tossed with crisp onion.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a simple tossed dish made with tender autumn garlic chives and sliced onion tossed in a sweet and sour dressing. Tossing with gochugaru before adding liquid seasonings keeps the seasoning from clumping and coats everything evenly. Enjoy it freshly tossed for a crisp, fresh bite, or serve it alongside grilled meat or in bibimbap.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Garlic chives (buchu)200 g
- Onion1/2
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Sand lance fish sauce (or dried anchovies)1 tbsp
- Vinegar2 tbsp
- Sugar1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Use tender garlic chives, about one large handful.
Steps
Prepare the ingredients
Use tender garlic chives, about one large handful.
Adding sweet and slightly pungent onion not only tastes great, but also gives a nice crisp texture.
Slice the ingredients
Cut the garlic chives into 4–5 cm bite-sized pieces and thinly slice the onion.
Place the garlic chives and onion in a bowl and toss them together roughly.
Season and toss
Before adding the wet seasonings, add about 2 tbsp of gochugaru first and mix well.
Doing this prevents the gochugaru from clumping in one spot and helps it blend evenly.
Add the remaining seasonings: 1 tbsp minced garlic, 2 tbsp regular soy sauce, 1 tbsp fish sauce, 2 tbsp vinegar, 1 tbsp sugar, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds, then toss evenly.
Adjust the seasonings to your taste for sweetness and tartness.
Finish
If you enjoy it right after tossing, you can savor its fresh aroma and crisp texture.
As time passes and it wilts slightly, you can enjoy it soft and tender.
Sweet, sour, and fragrant buchu muchim is perfect with grilled meat instead of green onion salad...
Mix it into rice with a fried egg and a little gochujang, and a delicious bowl of bibimbap is ready in no time.
Ppunwife's tips
- Before adding the wet seasonings, add about 2 tbsp of gochugaru first and mix well. Doing this prevents the gochugaru from clumping in one spot and helps it blend evenly.
FAQ
Why do you add the gochugaru before the liquid seasonings?
Tossing the vegetables with gochugaru before adding liquid seasonings keeps the chili flakes from clumping together and coats the vegetables evenly.
Can I use anchovy fish sauce instead of sand lance fish sauce?
Yes, anchovy fish sauce is noted in the ingredients and can be used as a substitute.
Is it okay to use brewed soy sauce instead of regular soy sauce?
Yes, regular soy sauce or brewed soy sauce can be used interchangeably as indicated in the ingredients.
