Korean Seasoned Garlic Chives
Unlike buchu kimchi, this raw chive muchim uses soy sauce and vinegar rather than fish sauce, producing a brighter, acidic result. The chives stay raw, tossed by hand under twenty seconds - longer and they bruise, releasing liquid. Gochugaru adds color and heat, while vinegar and sugar create a sweet-tart dressing contrasting with natural pungency. Must be eaten the same day before the chives wilt. A sharp, punchy side that cuts through oily main dishes.
Adjust Servings
Instructions
- 1
Cut chives into 5 cm pieces, rinse lightly, and drain.
- 2
Mix gochugaru, soy sauce, vinegar, sugar, and garlic in a bowl.
- 3
Add chives and gently toss by hand for about 20 seconds.
- 4
Add sesame oil and sesame seeds, then toss once more quickly.
- 5
Serve immediately, or rest 5 minutes for deeper flavor.
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Nutrition (per serving)
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