Korean Garlic Chive Namul (Buchu Namul) — A Simple Sesame Banchan

Korean garlic chive namul (buchu namul) is the kind of banchan that makes a plain bowl of rice feel instantly complete—fresh, fragrant, and lightly nutty from sesame.

Unlike the spicy, raw-style chive salads you’ll often see online, this version is a blanched namul: quick dip in boiling water, fast cool-down, then a simple seasoning that lets the garlic chives shine.

It’s also a great “make once, use all week” prep: serve it as a side, tuck it into kimbap, or scatter it over noodles as an easy topping.

What is Buchu Namul?

Buchu namul is a Korean seasoned vegetable side dish made with buchu (Korean garlic chives), typically prepared by briefly cooking the greens, squeezing out moisture, and seasoning lightly so the vegetable’s natural aroma stays front and center. 

Garlic chives (often called Chinese chives) are a member of the allium family with flat, strap-like leaves and a more garlicky aroma than common chives.

Buchu muchim vs. buchu namul

You’ll see buchu muchim used for a quick, tossed chive salad (often raw and punchier), while buchu namul leans into the classic namul approach—brief cooking plus gentle seasoning for a softer, silkier bite. 

What You’ll Need to Make Korean Garlic Chive Namul (Buchu Namul)

Tools & equipment (checklist):

• Large bowl (for washing and for mixing)
• Large pot or deep pan (for blanching)
• Tongs or a strainer
• Colander
• Clean kitchen towel or cheesecloth (for squeezing)
• Optional: a big bowl of ice water (highly recommended for best color and texture) 

Pantry staples:

• Toasted sesame oil
• Ground sesame seeds (for the most fragrant, nutty finish)

Why You’ll Love Buchu Namul

The first time you make buchu namul, it feels almost too simple—just a quick swish in boiling water, a cold rinse, and suddenly the kitchen smells clean and green, like you’ve opened a window. That tiny 10–15 second blanch is the whole trick: the chives soften just enough to lose their raw edge, but they stay bright and lively instead of collapsing into a soggy pile.

Then comes my favorite part—the “shock and squeeze.” It sounds dramatic, but it’s really just good manners for greens: cool them down fast, press out the extra water, and they’re ready to actually hold on to the sesame oil and salt instead of watering everything down. Once you toss in ground sesame, the flavor turns quietly irresistible—nutty, fragrant, and comforting, the kind of banchan that doesn’t shout but somehow disappears first.

And the best surprise? You’ll keep finding excuses to use it. One handful slides neatly into kimbap, another makes a rice bowl feel complete, and a little tuft on top of noodles looks like you planned dinner on purpose.

Ingredients

Makes about 6 small side-dish servings.

• 300 g garlic chives (buchu), trimmed (about 10–11 oz)
• 1/4 Tbsp Korean seasoned salt (mat-sogeum), or to taste
• 2 Tbsp toasted sesame oil (30 ml)
• 2 Tbsp ground sesame seeds (about 12–16 g), plus more to finish (optional)
• Water for blanching
• Cold water (or ice water) for cooling the chives quickly 

How To Make Korean Garlic Chive Namul

1. Trim the chives.

   
   
   Spread the garlic chives out and remove any wilted or bruised strands. Trim off just the very end of the root tips if needed.
   

   

2. Wash gently (without bruising).

   
   Fill a large bowl with cool water. Dip in the chives root-end first and swish lightly to loosen grit.
   
   Change the water and repeat 2–3 times, then give the leafy ends a final quick rinse. Drain well.
   

3. Cut into shorter lengths.

   
   Cut the chives into 3 sections (roughly 5–7 cm / 2–3 in pieces). This makes them easier to blanch evenly and easier to eat.
   

   

4. Blanch for 10–15 seconds.

   
   Bring a pot of water to a strong boil. Add the chives, give them one quick stir, then immediately remove after 10–15 seconds to avoid a stringy, dull result.
   

   

5. Shock in cold water, then drain.

   
   Transfer the chives straight into cold water (ice water if you have it) to stop the cooking quickly and help keep them vivid and crisp-tender.
   

6. Squeeze out moisture thoroughly. Gather the chives in a clean towel and press firmly to remove excess water. This step is key so the sesame oil and salt cling instead of sliding off.

   

7. Season the namul.

   
   Loosen the chives gently in a mixing bowl (separate any clumps). Add the seasoned salt, sesame oil, and ground sesame seeds. Toss softly—think “lift and fold”—until evenly coated.
   

8. Taste and serve. Adjust salt if needed, finish with a pinch more ground sesame seeds if you like, and serve as a simple banchan.

   

Tips / Variations / Serving Suggestions (told like the way it actually happens)

In my kitchen, the “perfect buchu namul” always starts with the same tiny moment of bravery: I wait for the pot to hit a real, rolling boil, toss the buchu in, and count fast—because this is one of those greens that goes from “wow, so vivid” to “why is it tired?” in the blink of an eye. Then I pull it right back out and dunk it into cold water immediately, like I’m rescuing it from overcooking—because that quick shock is what keeps the color bright and the bite snappy. 

Next comes the unglamorous step that quietly makes or breaks the whole dish: the squeeze. I used to think draining was enough… until I got watery namul that tasted like it was apologizing. Now I bundle the blanched buchu in a clean towel, press firmly, then fluff it up again before seasoning—so the sesame oil and salt actually cling instead of sliding off.

And about sesame seeds: if you’ve ever wondered why someone else’s namul smells extra nutty and deep, it’s usually because they used ground sesame, not just whole seeds. Grinding boosts the aroma (and it just tastes more “finished,” even with super minimalist seasoning).

Once you have a bowl of buchu namul sitting there, you’ll notice it rarely stays “just a side dish.” One day it’s tucked into kimbap because you want something clean and green in the roll. The next day it’s a little mound on top of bibim guksu or somen, making the whole bowl look (and taste) fresher. And on lazy days, it’s part of a DIY rice bowl—especially nice alongside other gentle namul like spinach or bean sprouts, the kind of spread that makes plain rice feel like a real meal.

If you’re lucky enough to have leftovers, treat them kindly: pack them into an airtight container and keep them in the fridge, but aim to finish within 2–3 days while the texture is still at its best. 

Make It Tonight

If you want a fast, fragrant banchan that’s all about clean sesame flavor, make a batch of Korean garlic chive namul (buchu namul) and keep it ready for rice bowls, kimbap, and noodles.

Next, round out your table with a beginner-friendly spinach or bean sprout namul, then try it alongside your kimbap recipe/fillings guide or a simple Korean noodle dish for an easy, satisfying spread.