Korean Chive Salad (Buchu Geotjeoli) | 부추 겉절이 — ahnesty

InstructionsSubmerge 1 bunch of Korean chives (60g) in water for 10 minutes to release dirt. Strain water after 10 minutes.With clean water, gently rub the Korean chives between two hands. You will notice thin layers of film coming off the stem of the Korean chives. Discard all thin films off Korean chives. These films are not chewable.Chop chives into 1 & 1/2” pieces and 1/4th of a brown onion (60g) into thin slices, like below. Add to a medium bowl.Then add the following seasonings to medium bowl: 1 tsp vinegar, 1 tsp sesame oil, 1/2 Tbsp plum extract syrup, 1/2 Tbsp fish sauce, 1/2 Tbsp sesame seeds, roasted, 1/2 Tbsp Korean Red Pepper Flakes (gochugaru), 2 tsp garlic (minced), 1/2 tsp white sugar.Gently mix and immediately serve! Refrigerate leftovers in an airtight container.