Recipes with garlic chives

49 recipes. Page 1 of 3

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Bishu Nabe (Sake-Cooked Meat and Vegetable Hot Pot)

No water or dashi goes into this pot: chicken, gizzards, pork and vegetables cook in sake and whatever moisture the vegetables release. The dish comes from Saijo in Higashihiroshima, Hiroshima Prefecture, where sake brewery workers ate it during breaks in brewing. With so little liquid, each ingredient keeps its own flavor, and diners season their portion with salt and pepper. Cooking it in two rounds, half the ingredients at a time, keeps the napa cabbage and garlic chives from going limp.

Prep 30min Cook 35min 4 servings

Side dishes Easy

Buchu Muchim

No heat touches the garlic chives: they are simply tossed with soy sauce, vinegar and gochugaru. Pressing or squeezing draws water out of the stems, so the tossing is a light lift for no more than 20 seconds, and the dish is served right away or within five minutes.

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Prep 12min Cook 3min 2 servings

Rice Medium

Ayu Rousui (Tokushima Sweetfish and Vegetable Rice Porridge)

Rousui comes from the Katsuura area of Tokushima, and the word is said to be a local form of zosui, Japanese rice porridge. Whole sweetfish are laid over rice, potato and eggplant as they simmer, and their aroma goes into the broth. Once cooked, the fish move to a plate to be picked clean of even the fine bones before the flesh returns to the pot. Broken up in the pot, those bones would be hard to find.

Prep 25min Cook 40min 4 servings

Stir-fry Medium

Korean Garlic Chive & Clam Stir-fry

The liquor the hard clams release as they open is the base of the sauce here; no stock goes in. A little soy and oyster sauce is added, and the chives are cooked only until they wilt, so they are still bright green on the plate.

🏠 Everyday

Prep 18min Cook 9min 2 servings

Street food Medium

Korean Gullim Mandu (Round Dumplings)

Instead of a wrapper, the filling is rolled into balls and coated in starch, which the steam turns into a thin, translucent, chewy skin. With nothing wrapped around it, the filling has to hold itself together: the tofu is squeezed hard, the soaked glass noodles are shaken dry, and the mixture is kneaded until a pinch of it no longer cracks.

Prep 25min Cook 15min 4 servings

Grilled Medium

Korean Grilled Beef Daechang

Daechang gets its rich, savory taste from the thick fat lining the inside of the intestine. Over high heat that fat renders out, and the outside browns and crisps. It firms up and toughens as it cools, which is why it is eaten straight from the pan, often with soju or cold beer.

Prep 20min Cook 15min 2 servings

Soups Easy

Korean Chive Clam Soup (Briny Clam Broth with Garlic Chives)

After the soup soy sauce goes in, the broth is tasted before anything more is added. The clams release salty liquor as they open, which often seasons the pot well enough, and more soy sauce goes in only if it falls short. The chives are added just before the heat is turned off and cook for a minute.

🏠 Everyday

Prep 20min Cook 15min 2 servings

Pancakes Easy

Korean Chive Seafood Pancake

Squid chews dense and shrimp snaps springy, so each piece of this pancake bites a little differently depending on what it holds. The seafood gives off water as it cooks, which is why a little of the batter water is held back from the start.

Prep 20min Cook 14min 3 servings

Steamed Easy

Korean Braised Pork with Garlic Chives

Pork shoulder has fat running evenly through it, so it braises tender and pulls apart along the grain without drying out. The garlic chives on top are only just wilted and get picked up with each bite of soy-braised pork.

Prep 20min Cook 35min 2 servings

Kimchi Medium

Korean Beoseot Kimchi (Mushroom Kimchi)

This kimchi is eaten the day it is made rather than aged: oyster and shiitake mushrooms get a one-minute blanch and a dressing of gochugaru and anchovy fish sauce. Tearing the oyster mushrooms along the grain into thick strips keeps them from collapsing, and the thick shiitake caps stay chewy throughout. Mushrooms that are not squeezed hard thin the paste and soften further in storage. Even chilled, it is best within 2 days.

Prep 20min Cook 8min 2 servings

Noodles Medium

Char Kway Teow (Penang Wok-Fried Flat Rice Noodles with Prawns)

Penang hawkers built this dish for laborers who needed a cheap, filling plate cooked fast, and its flavor depends on wok hei, the charred breath of a wok heated until it smokes. Wide flat rice noodles, prawns, egg, bean sprouts and Chinese chives move through the pan in a few minutes, while dark soy and oyster sauce stain the noodles a glossy brown. Drying everything and lining it up within reach before the burner is lit keeps stray water on the noodles or prawns from dropping the wok temperature and steaming the food instead of searing it.

Prep 15min Cook 12min 2 servings

Pasta Easy

Buchu Vongole Spaghetti (Korean Garlic Chive and Clam Pasta)

Clams opening in white wine release the briny liquor that seasons this pasta, so only a little salt is added at the end. Chili flakes add a slow heat, and buchu, Korean garlic chives, stirred in after the heat is off, gives the dish a grassy, garlicky finish that a classic vongole does not have. Starchy pasta water binds clam juice and olive oil into a glossy sauce that clings to every strand.

Prep 15min Cook 18min 2 servings

Salads Medium

Buchu Beef Mustard Salad (Seared Beef & Chive Mustard Salad)

Hot mustard whisked into a soy-vinegar dressing gives this salad a sinus-clearing kick, and julienned Korean pear cools it down with crisp sweetness. With seared beef round set on garlic chives and red cabbage, the plate eats lighter than most beef dishes. Round is a lean cut, seared hard over high heat so the outside darkens while the center stays pink. After a 5-minute rest, the beef is cut against the grain about 1 cm thick; sliced and left to cool, it toughens. The chives wilt the longer they sit in dressing, which makes the resting time the moment to prep the vegetables and dressing, with everything tossed just before serving.

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Prep 15min Cook 7min 2 servings

Asian Hard

Kappodori (Bamboo-Steamed Chicken)

In the mountains of northern Miyazaki, especially Takachiho, bamboo is called kappo, and this dish fills a section of young green bamboo with chicken, burdock, shiitake, carrot, garlic chives, and garlic before setting it over charcoal. The ingredients steam in their own moisture and pick up the scent of the bamboo. It is an outdoor dish, made over glowing coals rather than tall flames, with sound, untreated bamboo meant for cooking.

Prep 30min Cook 45min 4 servings

Rice Hard

Korean Pork Soup with Rice

Pork shoulder simmered for about an hour in beef bone broth turns the soup milky and full-bodied. Salted shrimp (saeujeot) and salt come on the side so each person seasons their own bowl, which is how it is eaten in Busan.

Prep 20min Cook 80min 2 servings

Stir-fry Medium

Korean Garlic Chive Duck Stir-fry

Smoked duck goes into the pan first, and the fat it gives off is what the onion and oyster mushrooms cook in, and the vegetables pick up the smoke too. If there is more fat than needed, pour off all but a tablespoon. The gochujang and syrup sauce is sweet and hot, the kind of thing that goes with a drink.

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Prep 15min Cook 14min 4 servings

Street food Easy

Korean Egg Roll Skewers (Layered Vegetable Egg Roll on Skewers)

Egg mixed with finely minced carrot, garlic chives and onion is poured in several rounds and rolled up, then cut into bite-size pieces for skewers, each face showing a vegetable-flecked spiral. Coarse vegetables thicken the layers and the roll loses its shape, which is why they are chopped as fine as possible.

Prep 12min Cook 10min 2 servings

Grilled Hard

Korean Grilled Beef Intestine

With beef intestines, the prep takes more work than the grilling. They are rubbed with coarse salt and flour, rinsed and briefly blanched to get rid of the smell, then cooked in a dry pan in nothing but their own rendered fat. Garlic chives go on the side, and soju usually goes with it.

🍺 Bar Snacks

Prep 30min Cook 20min 2 servings

Soups Easy

Korean Garlic Chive Egg Soup

Beaten egg is poured in a circle from the edge of the pot and left unstirred for thirty seconds, so it sets into soft ribbons in the barely moving broth. Because the soup never comes to a hard boil, the even 1.5 cm tofu cubes keep their corners too.

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Prep 10min Cook 10min 2 servings

Pancakes Easy

Korean Garlic Chive Pancake

Garlic chives make up most of this pancake, with just a little carrot and onion. The batter is loose enough to run off a spoon, and instead of one big pancake it is spread thin in several small ones. Small rounds are easier to keep even and to support on the spatula when flipping.

Prep 12min Cook 10min 2 servings

Steamed Easy

Korean Steamed Beef Brisket and Bean Sprouts

Fat from the thin brisket slices melts down into the bean sprouts underneath, so even a bite of sprouts alone tastes rich. The dressing is light: soy sauce with garlic, a little sugar and sesame oil.

Prep 15min Cook 12min 2 servings

Kimchi Easy

Korean Chive Kimchi (Spicy Garlic Chive Quick Kimchi)

Garlic chives are tossed straight into a paste of gochugaru, anchovy fish sauce, garlic and sugar with no salting and no fermentation, making this one of the fastest kimchi styles. The fish sauce supplies the briny depth that aged kimchi would build over days, and the chives' garlicky bite pushes the red pepper heat forward. Letting the chili flakes absorb the fish sauce for a couple of minutes before adding the chives avoids dry, patchy spots. Cutting the chives to 5 cm lets the paste reach inside the hollow stems and out to the leaf tips. Because pressing or kneading wilts them fast, the chives are lifted gently from below and left alone once the stems are coated red but still springy. It can be served right away, and after a night in the refrigerator the seasoning spreads evenly and the flavor mellows slightly, which suits grilled pork or noodles.

Prep 15min 0 4 servings

Noodles Hard

Crossing the Bridge Noodles

Boiling chicken stock poured into the bowl does the cooking: paper-thin pork slices turn opaque within seconds, then bean sprouts and garlic chives follow. Slicing the pork while it is half-frozen makes those thin slices possible, and the stock has to be at a full, rolling boil, since anything cooler leaves the meat underdone.

Prep 25min Cook 30min 2 servings

Salads Easy

Korean Chive Salad with Doenjang Dressing

Korean garlic chives (buchu) are far sharper and more pungent than Western chives, and this side dish keeps them raw to hold on to that bite. Doenjang, a fermented soybean paste, clings to the flat leaves so every mouthful carries its salty depth, while vinegar lightens the finish and chili flakes leave a gentle heat. A 30-second rinse in cold water is enough, and longer soaking dulls the aroma. It is made right before the meal and belongs next to a bowl of rice.

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Prep 8min Cook 2min 2 servings