Buchu Muchim

Sort 180 g garlic chives, removing yellowed leaves and tough ends, then cut them into 5 cm lengths.

Rinse briefly under cold water and drain very well in a colander so the dressing stays sharp, not watery.

In a large bowl, add 1 tablespoon gochugaru, 1.5 tablespoons soy sauce, 1 tablespoon vinegar, and 1 teaspoon sugar.

Stir until the sugar disappears and the gochugaru hydrates, which prevents uneven salty or sweet spots.

Mix 0.5 teaspoon minced garlic into the dressing and check the heat level before adding the chives.

For a milder version, use only two-thirds of the gochugaru amount, keeping the soy sauce and vinegar unchanged.

Add the drained chives and toss with your fingertips, lifting from the bottom rather than pressing down.

Stop within 20 seconds. Squeezing or rubbing bruises the chives, draws out moisture, and makes the texture limp.

Stop once the chives are lightly coated red and the stems still feel firm.

Add 1 teaspoon sesame oil and 1 teaspoon sesame seeds only at the end, then toss once more to keep the aroma fresh.

Serve immediately, or rest for only 5 minutes so the seasoning settles without wilting the chives.

Eat the same day, ideally with grilled pork belly or ribs, while the acidity and crisp texture are still clear.