Ingredients with Measurements:
- 2 bunches of buchu (Korean chives), washed and cut into 2-inch pieces
- 1/2 onion, sliced thinly
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of black pepper
- 1/4 cup of water
Special equipment needed: None
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the sliced onions and minced garlic, and stir-fry for 1-2 minutes until fragrant.
3. Add the buchu pieces and stir-fry for another 2-3 minutes until they start to wilt.
4. In a small bowl, mix together the soy sauce, sugar, sesame oil, black pepper, and water.
5. Pour the sauce over the buchu and stir-fry for another 2-3 minutes until the sauce has thickened and the buchu is fully cooked.
6. Serve hot as a side dish.
10-15 minutes
Temperature: Medium-high heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 5g
- Protein: 1g
- Sodium: 300mg
- Sugar: 3g
Substitutions for ingredients:
- Instead of buchu, you can use green onions or leeks.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of sugar, you can use honey or maple syrup.
- Instead of vegetable oil, you can use sesame oil or olive oil.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Use gochujang (Korean chili paste) for a spicy version.
- Add sesame seeds or chopped green onions as a garnish.
Tips and tricks:
- Make sure to wash the buchu thoroughly to remove any dirt or debris.
- Cut the buchu into uniform pieces for even cooking.
- Don't overcook the buchu or it will become mushy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a small bowl or dish as a side dish.
Garnishes:
- Sprinkle with sesame seeds or chopped green onions.
Pairings:
- Serve with rice and other Korean side dishes like kimchi and japchae.
Suggested side dishes:
- Kimchi
- Japchae
- Steamed rice
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the buchu is too tough, stir-fry it for a few more minutes until it softens.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw ingredients.
- Cook the buchu to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Buchujorim is a traditional Korean side dish made with buchu, a type of chive commonly used in Korean cuisine.
Flavor profiles:
- Salty, sweet, savory, and slightly nutty from the sesame oil.
Serving suggestions:
- Serve hot as a side dish with rice and other Korean dishes.
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Region: Korean