Salad > Korean Salads

Buchukimchi Salad Recipe

Ingredients with Measurements:
- 1 bunch of Buchu (garlic chives), chopped
- 1 cup of Kimchi, chopped
- 1/2 cup of Carrots, julienned
- 1/2 cup of Cucumber, julienned
- 1/4 cup of Red Onion, thinly sliced
- 1/4 cup of Rice Vinegar
- 1 tablespoon of Soy Sauce
- 1 tablespoon of Sesame Oil
- 1 teaspoon of Sugar
- Salt and Pepper to taste

Special equipment needed: None

Step-by-step instructions:
1. In a mixing bowl, combine the chopped Buchu, Kimchi, julienned Carrots and Cucumber, and thinly sliced Red Onion.
2. In a separate bowl, whisk together the Rice Vinegar, Soy Sauce, Sesame Oil, Sugar, Salt, and Pepper until well combined.
3. Pour the dressing over the Buchukimchi Salad and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled and enjoy!

10 minutes preparation time, 30 minutes refrigeration time
Temperature: Serve chilled
Serving size: 4 servings

Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 9g
- Protein: 2g
- Fiber: 2g

Substitutions for ingredients:
- Buchu can be substituted with green onions or scallions.
- Kimchi can be substituted with any other type of pickled or fermented vegetables.
- Rice Vinegar can be substituted with apple cider vinegar or white vinegar.
- Soy Sauce can be substituted with tamari or coconut aminos.
- Sesame Oil can be substituted with any other type of oil with a neutral flavor.

Variations:
- Add some sliced jalapenos or red pepper flakes for a spicy kick.
- Top with some toasted sesame seeds or chopped peanuts for added crunch.
- Add some cooked and shredded chicken or tofu for a protein boost.

Tips and tricks:
- Make sure to chop the Buchu and Kimchi into small pieces for easier eating.
- Adjust the amount of sugar and salt to your liking.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage instructions:
- Store the Buchukimchi Salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the Buchukimchi Salad in a large bowl or on individual plates.
- Garnish with some fresh Buchu or chopped cilantro.

Garnishes:
- Fresh Buchu or chopped cilantro
- Toasted sesame seeds or chopped peanuts

Pairings:
- This salad pairs well with grilled meats or fish.
- Serve with a side of steamed rice or noodles.

Suggested side dishes:
- Steamed rice or noodles
- Grilled vegetables

Troubleshooting advice:
- If the salad is too sour, add a little more sugar to balance out the flavors.
- If the salad is too salty, add a little more Rice Vinegar and Sugar to dilute the saltiness.

Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store the salad in the refrigerator at all times to prevent bacterial growth.

Food history:
- Buchukimchi Salad is a Korean dish that combines two popular ingredients in Korean cuisine: Buchu and Kimchi.

Flavor profiles:
- This salad is tangy, spicy, and slightly sweet.

Serving suggestions:
- Serve the Buchukimchi Salad as a side dish or as a light lunch or dinner.

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Region: Korean

Taste: Tangy, Spicy, Salty, Sour, Umami