Korean Chive Salad (Buchu Geotjeori)

There’s something magical about Korean side dishes—called banchan—that can turn a simple meal into a full feast. One of my absolute favorites is Korean Chive Salad, known in Korea as Buchu Geotjeori (부추 겉절이).

It’s fresh, spicy, and comes together in just minutes. With tender Korean chives, smoky gochugaru (Korean chili flakes), and nutty sesame oil, this little dish packs a big punch. Whether you pair it with a bowl of steaming rice or serve it next to sizzling bulgogi, it always brings the meal to life.

I first tried this salad at a friend’s house, and I was instantly hooked. The garlicky bite of the chives, the heat of the red pepper flakes, and that hint of sweetness from plum syrup—it was unlike any salad I’d had before. Now it’s a go-to in my kitchen, and I’m excited to share it with you.

Why You’ll Love Korean Chive Salad

• Quick & easy – ready in under 20 minutes.

• Fresh flavors – garlicky, spicy, nutty, and just a little sweet.

• Perfect banchan – pairs beautifully with rice, BBQ, or grilled meats.

• Customizable – adjust the spice or swap ingredients to fit your taste.

Ingredients You’ll Need

Korean Chives (Buchu)

These flat, green chives are more mellow than raw garlic but still full of flavor. If you can’t find them at an Asian market, scallion greens or regular chives can work in a pinch.

Korean Red Pepper Flakes (Gochugaru)

The heart of Korean spice—gochugaru brings smoky heat without overwhelming bitterness.

Plum Extract Syrup (Maesil Cheong)

A sweet-tart syrup that balances the flavors. Don’t have it? Use a touch of honey or sugar with a squeeze of lemon.

Sesame Oil & Sesame Seeds

That nutty, roasted aroma is what makes Korean salads irresistible.

Other Essentials

Onion for crunch, garlic for boldness, soy sauce for depth, and a splash of vinegar for brightness.

Step-by-Step Instructions

1. Clean the Chives
   Soak the chives in water for about 10 minutes to loosen dirt. Drain, then rinse again, gently rubbing them to remove thin, filmy layers.

2. Slice the Vegetables
   Cut the chives into 1½-inch pieces. Thinly slice ¼ of a brown onion. Add both to a mixing bowl.

3. Make the Dressing
   In the bowl, add:

• 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

• ½ tsp sugar

4. Mix It All Together
   Toss everything gently with clean hands or chopsticks until the chives and onions are evenly coated.

5. Serve & Enjoy
   Eat immediately for the freshest flavor.

Tips & Variations

• Adjust the spice – Add more gochugaru for extra heat, or tone it down if you prefer mild.

• Try substitutions – Scallions, garlic chives, or even green onions can work.

• Add crunch – Cucumber or radish slices make a refreshing twist.

• Make it vegan – This salad is naturally vegan as long as your soy sauce is plant-based.

How to Serve Buchu Geotjeori

• With a bowl of hot rice.

• Alongside Korean BBQ like bulgogi or galbi.

• As part of a larger banchan spread with kimchi, spinach, or soybean sprouts.

It’s light enough to cut through rich dishes, yet flavorful enough to shine on its own.

Storage & Make-Ahead Tips

• Best eaten fresh – the chives wilt quickly once dressed.

• Short storage – keep leftovers in an airtight container in the fridge for up to 1 day.

• Avoid sogginess – if you want to prep ahead, slice the vegetables but don’t mix with the dressing until right before serving.

Final Thoughts

This Korean Chive Salad (Buchu Geotjeori) is proof that sometimes the simplest dishes are the most unforgettable. Fresh, spicy, and ready in minutes—it’s a side dish that can transform any meal.

Next time you’re cooking rice, grilling meat, or planning a Korean BBQ night, add this salad to your table. It’s quick, vibrant, and guaranteed to impress.