Buchu - Korean Chives
Article by Gil "hannaone"
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Image by hannaone
Common Name: garlic chives, flat chives, Asian chives🇰🇷🌱🧄
부추
Korean chives, also known as buchu (부추), play a flavorful role in Korean cuisine.
What Are Korean Chives (Buchu)?
Buchu refers to garlic chives or Asian chives. These tender shoots have flat, broad leaves and a distinct garlic flavor. They are commonly used in Korean cooking to add a mild garlic note to various dishes.
Flavor and Uses:
Garlic chives have a garlicky kick and contribute both flavor and color to many Korean dishes. They can be eaten fresh as namul (seasoned vegetable side dish), pickled as kimchi, and pan-fried in buchimgae (pancake).
Additionally, they are a common herb served with gukbap (soup with rice) and used as an ingredient in mandu (dumplings).
Storage Tip:
Buchu tends to dry out and go bad easily. To keep them fresh, wrap them in a paper towel and then place them in a plastic bag before refrigerating. Stored this way, they will last about a week.
Substitutes:
chives, green portion of green onion, slivered and par-boiled garlic stems.
Garlic chives are thought to be originally native to China, but have spread to many places around the world.
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