Korean Chive Salad (Buchu Geotjeori)
There’s something magical about Korean side dishes—banchan—that can turn a simple meal into a feast. One of my absolute favorites is Korean Chive Salad, or Buchu Geotjeori.
It’s fresh, it’s spicy, and it comes together so fast you’ll wonder why you haven’t been making it forever. With tender Korean chives and a punchy dressing, this little dish is perfect alongside a bowl of steaming rice or some grilled meat straight off the fire.
I first tried this at a friend’s house, and I was hooked—the garlicky bite of the chives, the kick of red pepper flakes, and that hint of sweetness just danced on my tongue.
Now, it’s a go-to in my kitchen, and I’m excited to share it with you. Let’s get into this super easy recipe that’s packed with real Korean flavor!
Why This Dish Steals the Show
Buchu Geotjeori is all about that fresh, vibrant bite. The Korean chives have this mellow garlic flavor that’s lighter than you’d expect, and when they meet the smoky heat of gochugaru and the nutty sesame oil, it’s pure bliss.
The plum syrup adds a little sweet-tart twist that keeps you coming back for more. love how it takes less than 20 minutes to whip up—perfect when you need something quick but impressive.
Serve it with sticky rice and a piece of grilled chicken, or let it shine next to a sizzling plate of bulgogi. It’s versatile, colorful, and always a hit at the table.
What You'll Need to Make Buchu Geotjeori?
- 1 bunch Korean chives (60g) – These flat, green beauties have a gentle garlic vibe that’s hard to resist.
- 1/4 brown onion (60g), thinly sliced – Brings a little crunch and sweetness to the mix.
- 1 tsp apple vinegar – Adds a bright, fruity zing (rice or white vinegar works too).
- 1 tsp sesame oil – That nutty aroma? Pure heaven.
- 1/2 Tbsp plum extract syrup (Beksul or similar) – A sweet-tart secret weapon for depth.
- 1/2 Tbsp light soy sauce – Boosts the savory goodness.
- 1/2 Tbsp sesame seeds, roasted – For that toasty crunch.
- 1/2 Tbsp Korean red pepper flakes (gochugaru) – The star of the spice show.
- 2 tsp garlic, minced – Fresh and bold, it ties everything together.
- 1/2 tsp white sugar – Just a touch to round out the flavors.
Instructions
- Clean the Chives: Grab your bunch of Korean chives (60g) and dunk them in a bowl of water for 10 minutes. This loosens up any dirt hiding in there. After soaking, drain the water.
- Rinse and Rub: Refill the bowl with clean water and gently rub the chives between your hands. You’ll see thin, filmy layers peeling off—toss those out, they’re not fun to chew. Keep rinsing until the chives are spotless.
- Chop It Up: Slice the chives into 1½-inch pieces—perfect for popping in your mouth. Then, thinly slice ¼ of a brown onion (60g) into slivers. Throw both into a medium bowl.
- Mix the Magic: Add all the good stuff to the bowl: 1 tsp apple vinegar, 1 tsp sesame oil, ½ Tbsp plum extract syrup, ½ Tbsp light soy sauce, ½ Tbsp roasted sesame seeds, ½ Tbsp gochugaru, 2 tsp minced garlic, and ½ tsp white sugar. It’s a flavor party waiting to happen!
- Toss and Serve: Give everything a gentle toss—hands work great for this—until the chives and onions are coated in that gorgeous, spicy dressing. Serve it up right away for maximum freshness. Got leftovers? Pop them in an airtight container and stash in the fridge, though it’s honestly best eaten fresh.
Pro Tips
- Chive Hunt: Korean chives (buchu) are usually at Asian markets. If you can’t find them, regular chives or the green tops of scallions can step in, though the taste will shift a bit.
- Spice It Your Way: Crazy for heat? Bump up the gochugaru. Want it tame? Dial it back to a sprinkle.
- Onion Trick: Slice that onion super thin—it mellows out and blends right in.
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