Korean cooking ingredients:

Asian chives

Asian chives

When you go to a Korean grocery market, you will always see very fresh “bu choo” (in Korean).

I use this when I make mandoo (dumpling) , vegetable pancake, and kimchi.

Posted Tuesday, February 26th, 2008 at 11:17 pm
Tagged: , , , , , , ,

24 Comments:

  1. Maggie

    Hi Maangchi,

    how much chives and green onion should I use for the Kimchi recipe, because you did not specified how much to use on your website, thanks!

    Maggie

    Posted January 7, 2010 at 7:19 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      I’m copying and pasting this from my kimchi recipe.
      “Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish.”

      Posted January 7, 2010 at 9:02 pm | #
  2. george

    Hi Maangchi, I made a Kim chi following recipe “allegedly” THE ULTIMATE KIMCHI RECIPE. What a dissappointing. It does not look good at all. I`m very happy that I found your site. Being recently with my wife in Seoul we are just `wrapped` in your country, people, history etc. Living in Australia we see obese people, unhealthy just pathetic. On the other hand being in Seoul for 4 days/only/ we saw 5 – five persons overweight. Unbelievable. I love that your demonstration and looking forward to my next Korean cooking experiment George

    Posted December 25, 2009 at 8:31 pm | #
  3. Bona

    These are available in imphal, manipur, north-east india. It really good with eggs. We also have it with chillies as a salad and also cook it with potato…its yummy

    Posted October 9, 2009 at 3:36 am | #
  4. Thaory

    Hi Maangchi!

    Lol I’ve been asking a lot of questions lately eh?!?!
    Its because I’m going to make korean bbq this weekend and I want everything to be good!

    Okay here’s my question. I saw those chives in asian markes but it has little flowers ont he top. Can I use those? just cut off the flower??

    Thanks youuuu soo much maangchi!

    Posted September 14, 2009 at 7:53 am | #
  5. Maricris

    Hi Maangchi,i love your blog…It excites me doing a lot in my small kitchen.I lived in your country for a year and i miss the food so bad…Glad to have found you here and taught me as well as the others ’bout Korean foods.I miss Sam Gyeop Sal…Thank you very much!!!

    Always wait for new post and videos….=)

    Posted June 21, 2009 at 3:53 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      Thank you very much! I wish we could have samgyupsal party someday! It will be fun, right? : )

      Posted June 21, 2009 at 11:47 am | #
  6. Yaghanen

    Maangchi, your recipes are amazing and they’re helping my marriage! (My hubbie is Korean!). :)

    Just wanted to let your readers know I’ve seen buchu sold as “nira” in some Asian markets in California and Alaska. (“Nira” is the Japanese name for it, also called “nila,” not to be confused with the sweet wafer candy! Ha!).

    Here in Japan we add it to scrambled eggs and eat it with rice. It tastes like garlic but looks like flat-leaved grass.

    We love you, Maanchi!

    Posted May 26, 2009 at 8:58 am | #
  7. Ciao

    hi, in Europe it is often called ‘Asian (Chinese)
    Leeks’..there are Chives as well in markets but they smell and taste totally different from Leeks/Bu-chu :)

    Posted April 2, 2009 at 3:34 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      What are you going to make with Asian chives? (buchu in Korean). It depends! If you like to make buchu pancake, but buchu is not available, you can replace it with green onions. That’s what I’m doing.

      Posted April 8, 2009 at 1:51 pm | #
  8. Maangchi New York City My profile page
    joined August 6, 2008

    hopish,
    Be careful when you wash buchu. It’s very fragile. Fill up a large bowl with water and rinse your buchu gently about 3 times. Don’t scrub it too hard.

    Posted October 30, 2008 at 11:09 pm | #
  9. hopish

    Hey maangchi! Last time I made boochu kimchee, I was washing the boochu for a good hour or two. What is your method on washing the chives? They have so much dirt between the leaves, I have given up making boochu kimchee and I found it much easier to make Paa kimchee. :]

    Posted October 30, 2008 at 7:14 pm | #
  10. Maangchi New York City My profile page
    joined August 6, 2008

    Anonymous,
    Did I say leeks? In Kimchi, I use this: Asian chives (boochoo in Korean). Thank you!

    Posted September 9, 2008 at 5:49 am | #
  11. Anonymous

    is this the ingredient that you call “leeks” in your youtube video when you made the kimchi?
    thank you and more power!! – mike

    Posted September 8, 2008 at 11:51 pm | #
  12. Maangchi New York City My profile page
    joined August 6, 2008

    Hi, Lucy,
    Yes, you can use green onions instead of Asian chives (bu chu).
    thanks

    Posted June 9, 2008 at 7:38 pm | #
  13. Anonymous

    Hi, Maangchi,

    I love your blog! I want to make your kimchi recipe, but I don’t have Asian chives. Will it be OK with just the green onions, garlic, etc. for seasoning? Thanks! –Lucy

    Posted June 9, 2008 at 6:00 pm | #
  14. Maangchi New York City My profile page
    joined August 6, 2008

    Young hee,
    Yes, you can use it. It’s buchu (chinese chives)

    Posted May 18, 2008 at 11:32 pm | #
    • kristina

      are there any alternatives if there aren’t bu choo around?

      Posted April 8, 2009 at 10:03 am | #
  15. Rita (Young Hee)

    Maangchi-

    I wanted to know if boochu is also called Chinese chives. There are very little Korean grocery markets in Paris so I go to the Chinese markets. I’ve seen something very similar to boochu and it’s called gow choy. Do you know if this is it? Also, maybe some of your readers may know…

    Posted May 17, 2008 at 11:04 am | #
    • Reinier Rotterdam, The Netherlands My profile page I'm a fan!
      joined February 3, 2009

      From the chinese grocery store it’s called Gow Choy and it’s the same as Buchu, or alternative you can take Gow Choy Fah, that’s with a flower.

      Posted November 5, 2009 at 6:40 am | #

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