Korean cooking ingredients:

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

8 Responses to “Asian chives”:

  1. 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…

    May 17th, 2008 at 11:04 am
  2. Maangchi:

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

    May 18th, 2008 at 11:32 pm
  3. 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

    June 9th, 2008 at 6:00 pm
  4. Maangchi:

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

    June 9th, 2008 at 7:38 pm
  5. Anonymous:

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

    September 8th, 2008 at 11:51 pm
  6. Maangchi:

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

    September 9th, 2008 at 5:49 am
  7. 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. :]

    October 30th, 2008 at 7:14 pm
  8. Maangchi:

    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.

    October 30th, 2008 at 11:09 pm

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