Buchu Muchim

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Buchu muchim coats raw garlic chives with a gochugaru, soy sauce, and vinegar dressing, then adds sesame oil and sesame seeds at the end.

Sort 180 g garlic chives, discard yellowed leaves and tough ends, and cut the remaining stems into 5 cm lengths. Rinse them briefly in cold water and drain them thoroughly in a colander so water does not dilute the seasoning. In a large bowl, mix 1 tablespoon gochugaru, 1.5 tablespoons soy sauce, 1 tablespoon vinegar, and 1 teaspoon sugar until no sugar grains remain. Stir in 0.5 teaspoon minced garlic. For less heat, adjust only the gochugaru to 2/3 of its measured amount before the chives enter the bowl. Add the drained chives and lift them from the bottom with the fingertips instead of pressing or rubbing them. Stop within 20 seconds, as extended handling bruises the stems and draws out liquid. When the red seasoning forms a thin coating and the chives still feel firm, add 1 teaspoon sesame oil and 1 teaspoon sesame seeds. Fold only once more. Plate immediately or let the mixture stand for just 5 minutes. Proper draining and brief handling keep watery seasoning from collecting at the bottom.

Ingredients

servings

IngredientAmountUnit

garlic chives180 gg

gochugaru1 tbsptbsp

soy sauce1½ tbsptbsp

vinegar1 tbsptbsp

sugar1 tsptsp

sesame oil1 tsptsp

minced garlic½ tsptsp

sesame seeds1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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.
2

Season

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.
3

Season

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.
4

Step

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.
5

Step

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: 180 g garlic chives trimmed and cut into 5 cm lengths
Finish cue: Serve immediately, or rest for only 5 minutes so the seasoning settles without wilting the chives.
Avoid this: Do not overmix or the chives will wilt.
Substitution: Add the drained chives and lift them from the bottom with the fingertips instead of pressing or rubbing them.