Garlic Chives (Buchu)
๋ถ์ถbu-chu
Flat garlic chives for pancakes, kimchi and dumplings
Buchu (Allium tuberosum) has flat, grass-like leaves with a mild garlic-onion bite โ stronger than Western chives. Korean markets sell regular buchu and a thin, tender variety (yeongyang-buchu or sol) that is lovely raw.
- Korean name
- ๋ถ์ถ (bu-chu)
- What it is
- Flat garlic chives for pancakes, kimchi and dumplings
- Storage
- Wrap in paper towel and refrigerate in a container; use within four to five days.
- Substitute
- Chinese garlic chives are the same plant.
- Recipes
- Used in 53 recipes on coo K food
How it is used
Buchu-jeon, a crisp chive pancake, is classic rainy-day food. Garlic chives are also made into quick kimchi (buchu-kimchi), mixed into dumpling fillings and rolled omelets, dressed with chili and vinegar as a salad served with grilled pork belly, and piled onto pork and rice soup (dwaeji-gukbap).
Handling
Wash gently โ the leaves bruise easily โ and cut into 4โ5 cm lengths for pancakes. Add buchu to soups at the very end, since it wilts in seconds.
๐ง How to store it
Wrap in paper towel and refrigerate in a container; use within four to five days.
๐ Substitutes
Chinese garlic chives are the same plant. Otherwise, use green onion tops with a little minced garlic.
๐ Where to buy
This is a fresh ingredient, so it is best bought in person at a Korean or pan-Asian grocery store such as H Mart, or through an online Asian grocer that delivers fresh produce in your area. Look for it under its Korean name, ๋ถ์ถ (buchu).
