BuChu Oi MuChim is made with garlic chives and cucumbers. This dish is a little spicy and sour and it is easy and simple to make. Try it someday with either Korean food or western food.
Yield: 3 Cups
Short Korean Lesson
- BuChu (부추) = Garlic Chives
- Oi (오이) = Cucumber
Video Instructions
⏰ The video for this recipe will be started at 1:33.
Main Ingredients
- 2 Cups Garlic Chives (3 oz)
- 1 Cup Cucumber
- ¼ Cup Onion
Seasoning Ingredients
- 1 Tbsp Red Pepper Powder
- ½ Tbsp Fish Sauce
- 1 tsp Apple Vinegar
- ½ tsp Sugar
- ½ tsp Sesame Oil
- 1 tsp Sesame Seeds
Directions
Prepare 3 cups of garlic chives (3 oz). Remove any bad parts and then wash them. Cut the garlic chives into 2 inch pieces.
Cut 1 cup of a cucumber into quarter inch pieces.
Cut ¼ cup of an onion thinly.
In a bowl, add the garlic chives, cucumbers, and the onion.
Add 1 Tbsp of red pepper powder, ½ Tbsp of fish sauce, 1 tsp of vinegar, ½ tsp of sugar, ½ tsp of sesame oil, and 1 tsp of sesame seeds. If you like the fish sauce, you can substitute salt. I like sour side dishes, so it is a little sour, so you might want to adjust the amount of vinegar.
Mix all of the ingredients together.
It is done. It was very simple, right? Thank you!
Wow i am so in love with this , withour even trying it first! LOL! cause i see so lots of green onions and onions and cucumber! After marinating for a day or sometime i guess and eat it when it’s cold , i am sure it taste super good!! right sis? or it should taste the best after you made it ? HAHA!
Hi, ChuiYew
Haha..you are funny~~~ in love without trying it ?? are you sure?? Oh.. it’s side-dish.. not kimchi.. so actually it’s best to eat right after you make it.. not the other days… especially the cucumber tastes will not good the other day. Someday, I will post garlic chive kimchi recipe.. that one .. the tastes will be better after it’s fermented. 😉 thanks !!
i totally have to try this since i LOVE cucumbers. 🙂
Hi, farleen
yes ~~ try it someday ~~
arleen, I just went to outside to get mail from our mailbox.. the weather is beautiful today.. feel so good.. I just wanted to share my good feeling with you. (of course you will have far better weather almost everyday over there..;) hehe.. anyway..bye..) miss you ~~
*^^* beautiful days remind us how blessed we are and how God is truly great. 🙂 i miss you too. we’ll chat soon. have a beautiful weekend. 😉
Hi, farleen
Yep, I totally agree. Today, the weather is better than yesterday. We are digging ground for our garden. Have a great weekend. love you~~ 🙂
i love the plate you used. 😉
Hi, farleen
Oh..do you love it? Thank you ~~~ I got it last year at Pier1. I love that store.
Maybe I have to make a category to share pictures for my kitchen things like cooking tools and plates.. 🙂
p.s mostly , I get plates when they are very good price. hoho
that’s a great idea!! you should totally do that. i would love to see your plate collection.
Hi, farleen
Okidoki.. I have many pictures to share with you. hehe.. thanks !!!
this looks refreshing and yummy. but can I use white vinegar instead of apple?
Hi, ginger
Of course YOU CAN !!! 🙂
Thanks for your comment ~~~
happened that i had some chives and cucumber,so i tried this today. didn’t know that raw chives can be so good. thanks so much for this side dish. i can’t wait to make this again~~
Hi, layping
yep… raw chives taste very good.. of course it’s very healthy too. 🙂 welcome to the new taste 😉 thanks for trying ~~~
It made me happy when I saw that you ate this with perogis. I am Eastern European by decent so I eat foods like that a lot, but I was not expecting to see perogi on a Korean cooking blog ^^
Hahah I guess it is a small world after all.
I just made this today too! But, since I didn’t have apple vinegar, I used raspberry vinegar…it was very yummy!
Thanks!
hi aeri. i’m your youtube fan. i have a question about this dish. do you have to eat it right away or can you make it ahead of time? how many days can you keep this in the fridge?
hi rhumball,
Thanks for your comment. About your question, we eat this dish right away.. the garlic chive last longer ..but cucumber changes the texture and taste when you keep it sometime. I think .. for several hours to a day will not be too bad. ^^
Hi,
Thank-you for all these wonderful recipe. When I went to Korea, I realized I found my favorite kind of kimchi, 겉절이. But it was a pity I couldn’t buy it home due to the long flight. I would really appreciate it if you could show us how to make it.
Thanks so much!
hi Cheryl G,
I will add it to my list.. thanks 🙂
I like this very much. I made it for the first time today. 😀
Thanks Suzanne, You always support me a lot.. love ya ^^ hehe
hi Aeri,
Thanks for the recipe.. have tried it today.. and it’s delicious..
🙂
hi nakdararindu,
That’s great.. thanks ^^
I made a version of your dish recently, using the vegetarian substitution for fish sauce. It was pretty nice! https://tmifood.wordpress.com/2017/07/28/cucumber-muchim/
hi AV,
Thanks for trying my recipe. I’m glad that you liked it… plus.. great job to make it a vegetarian version. 🙂