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Vegan Boochoo Sengchae Recipe

April 21, 2011

Spring is here and our chives are growing fast! I get so happy in the spring. Today I looked at the quickly growing chives in our garden and said, “we need to make some boochoo sengchae!”

Boochoo sengchae is a kind of sengchae dish. Sengchae dishes are basically the uncooked version of namul. Boochoo (chives) have a ton of vitamin A, B, C, calcium and iron. It also has a strong detoxing effect as well. Koreans love to eat boochoo in the spring, usually as boochoo sengchae or boochoo-jun (chives pancakes).

When you’re making boochoo sengchae, you make a little bit as a side dish rather than making too much. It lightens your mood with a refreshing taste and adds critical spring nutrients!

Vegan Boochoo Sengchae Recipe (Serves 3-4 people as banchan)

Ingredients:
2 cups chives (Asian garlic chives or Western chives, they both work great!)
1-2 tsp minced garlic (more or less, to taste)
1/8-1/4 tsp minced ginger (more or less, to taste)
1-2 tsp soy sauce (more or less, to taste)
1/2-1 tsp Korean pepper powder (more or less, to taste)
pinch of salt (only if needed, you probably won’t need it)
drizzle of sesame oil
sprinkle of sesame seeds

Directions:
1. Clean and cut the chives into 2-3 inch lengths.
2. Add minced garlic, minced ginger, sesame oil, soy sauce and Korean pepper powder. (Use more or less of all these ingredients to taste. Sometimes I like it stronger, and sometimes I like it very light!)
3. Mix well and taste. Add a pinch of salt if needed.
4. Sprinkle some sesame seeds over, and serve with rice and other banchan. You will be delighted with your fresh yummy boochoo sengchae!

Clean and cut the chives into 2-3 inches!

Boochoo Sengchae

Add the ingredients, mix, and taste. Add a pinch of salt (only if you really need it) and mix again.

Boochoo Sengchae

So easy and quick to make!

Boochoo Sengchae with Western chives

These are boochoo sengchae made with western chives! I make boochoo sengchae with both garlic chives and western chives, whatever I have on hand. The western chives are much milder, so you will end up eating a bit more than you would with garlic chives! 🙂

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8 Comments leave one →
  1. Julie permalink
    April 25, 2011 6:07 am

    Hi Sunnie! This looks really interesting. I have never thought of chives as a side dish. I have only had asian chives before, is there a big difference between them and western chives?

    • Sunnie permalink*
      April 25, 2011 7:41 am

      Hi, Julie! They both have the refreshing taste, but the Asian chives are much stronger and have a garlicky after taste. So we can’t eat too much of them at a time. The Western chives are much milder, so it’s easier to eat more at once. But I really love them both for small side dishes! 🙂

  2. May 4, 2011 5:26 am

    Thank you for this great recipe. I have an abundance of both types of chives in my garden which I have been using only as garnish!

    • Sunnie permalink*
      May 4, 2011 11:40 am

      Hi Alice! I hope all is well!! It looked like you had a really good time in New York. 😉 And it’s great you have both kinds in your garden, we hope you enjoy making Boochoo Sengchae!! 🙂

  3. Julie permalink
    May 10, 2011 5:48 pm

    Hi Sunnie! I made boochoo sengchae yesterday using asian chives. It was really good! My whole family really liked it, including the kids. Thanks!

    • Sunnie permalink*
      May 10, 2011 6:06 pm

      Julie! That is great news, I am impressed that the kids liked it too. You must be such a great influence on them. 🙂

  4. Monica permalink
    June 22, 2013 9:48 pm

    Thank you so much for a simple and tasty recipe!!

    • Sunnie permalink*
      June 22, 2013 9:58 pm

      Glad you enjoyed it, Monica! 😉

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