Vegan Boochoo Sengchae Recipe
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)
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
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!
Add the ingredients, mix, and taste. Add a pinch of salt (only if you really need it) and mix again.
So easy and quick to make!
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! 🙂