Crazy Korean Cooking

Buchu Namul (Buchu Muchim), Garlic Chive Salad
부추나물 (부추무침)

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Spicyness: 
2.01
Average: 2 (1 vote)
healthy
salad
nut free
vegetarian
vegan
pescetarian
prep time: 
5 min
inactive time: 
0 min
cooking time: 
10 min
total time: 
15 min

Buchu Namul, also known as Buchu Muchim, is a great way to enjoy buchu raw and take advantage of its high vitamin content. (“Buchu” means garlic chive. “Namul” means vegetarian side dish.) It is a very simple side dish that can complement pretty much anything. And it is exceptionally good with heavy meat dishes to balance out the gamey smell and taste. You can also add it to bibimbap.

Buy Korean ingredients online here.

Buchu Namul, also known as Buchu Muchim, is a great way to enjoy buchu raw and take advantage of its high vitamin content. (“Buchu” means garlic chive. “Namul” means vegetarian side dish.) It is a very simple side dish that can complement pretty much anything. And it is exceptionally good with heavy meat dishes to balance out the gamey smell and taste. You can also add it to bibimbap.

Buy Korean ingredients online here.

INGREDIENTS

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Change to: Metric US
9 ozBuchu, Garlic Chive 부추 Buy
2 tspGochugaru, Korean Hot Pepper Flakes 고춧가루 Buy
1 tspSoy Sauce (regular) 왜간장 Buy
1 tspAnchovy Fish Sauce 멸치액젓 Buy
½ tspSalt 소금 Buy
1 tspSesame Oil 참기름 Buy
1 tspGarlic (minced) 다진 마늘 Buy
1 tbsChopped Green Onion 다진파 Buy
½ tspSesame Seeds 깨 Buy
     
tips: 

Optional Ingredients and Substitutions
Meolchi Jeot (anchovy fish sauce) can be replaced with salt or soy sauce.
The amounts of meolchi jeot, salt and soy sauce may vary depending on the brand and your preference. Add gradually as you taste it.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Cut off roots

Cut the roots off of 250g of buchu (garlic chives).

 BUCHUM01.JPG
1

Peel

Wash

Julienne

  • 200g Korean radish

2. Wash

Wash buchu thoroughly twice under running water and drain water in a strainer. If you want to use it immediately, remove excess water with paper towel.

 BUCHUM02.JPG
2

Wash buchu

twice

3. Cut

Cut buchu into 2” (or 5 cm) pieces. Chop ½ green onion and mince 2 cloves of garlic.

 BUCHUM03.JPG
3

Cut buchu into

2” (or 5 cm)

Chop ½ green onion

Mince 2 cloves garlic

4. Season

In a large bowl, season buchu with 2 teaspoons of gochugaru (red chili flakes), 1 teaspoon of soy sauce, 1 teaspoon of anchovy fish sauce, 1 teaspoon of sesame oil, ½ teaspoon of salt, 1 teaspoon of minced garlic and ½ teaspoon of sesame seeds.

 BUCHUM04.JPG
4

Mix buchu with

  • 2 tsp gochugaru
  • 1 tsp soy sauce
  • 1 tsp anchovy fish sauce
  • 1 tsp sesame oil
  • ½ tsp salt
  • 1 tsp minced garlic
  • ½ tsp sesame seeds

5. Serve

Serve on a side dish plate. Enjoy!

 BUCHUM05.JPG
5

Enjoy!

Comments

benrdh's picture
benrdh replied on Fri, 01/01/2016 - 19:44 Permalink
Hi, I am so pleased to have found your website. I have been wanting to experience authentic Korean food again. My question about Buchu Namul is can it be stored like Kimchee or is it best to make it fresh? Thanks so much. :)
Grace's picture
Grace replied on Sat, 02/06/2016 - 21:56 Permalink
Thank you. Buchu Namul is made to fresh usually. I may last a few days but I don't think it tastes as good like napa cabbage kimchi when is it is fermented. Happy cooking!.
VenzLady's picture
VenzLady replied on Sat, 02/06/2016 - 18:32 Permalink
Hi. I really love watching your channel in youtube. I've learned a lot. I also have the same question as benrdh... i also saw in the internet that we can do a buchu kimchi... but can i store buchu namul in the ref for a few days also or i should just prepare it fresh daily in small amounts. Thank you in advance.
Grace's picture
Grace replied on Sat, 02/06/2016 - 21:56 Permalink
Thank you for watching us. I think it can last a few days but it's not like kimchi which lasts months. Happy cooking!
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