Chive Salad - Korean Buchu Muchim

Korean Chive Salad (Buchu Muchim)

The touch of sweet, sour and salty soy vinegar dressing hits your mouth and then the garlicky punch of fresh chives makes this dish extra yummy. Great side to Korean BBQ or any heavy meat dishes.
Course Side Dish
Cuisine Korean
Keyword bbq side dish, gluten free, salad, spicy, vegan
KoreanCategory Muchim(무침)
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 4 oz
Calories 38kcal
Author JinJoo Lee


  • 100 g garlic chives (korean buchu) (about 4 oz)

Chive Salad Dressing

  • 1 1/2 Tbs soy sauce jin ganjang
  • 1 tsp water
  • 1 1/2 tsp korean chili powder gochukaru
  • 1 tsp sesame seeds
  • 1 1/2 tsp sugar
  • 1/2 Tbs rice vinegar
  • 1/2 Tbs sesame oil


  • Rinse chives and drain. Remove any brown ends. Cut into 2 inch lengths.
  • Make chive salad dressing by mixing all ingredients: soy sauce, water, chili powder, sesame seeds, sugar, rice vinegar and sesame oil.
  • Toss cut chives with salad dressing. Sprinkle some extra sesame seeds on top. Serve at room temperature.


Calories: 38kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Sodium: 390mg | Potassium: 102mg | Sugar: 2g | Vitamin A: 1310IU | Vitamin C: 14.5mg | Calcium: 28mg | Iron: 0.8mg