Common Name: Korean Chives, buchu
Also known as garlic chives.
Unlike regular chives, these have flat leaves and a distinct garlicky flavor.
Buchu are used in many types of Kimchi, some ban chan dishes, in soups, stews, braises, and stir fries.
When buying select uniform green bunches with little or no blemishing.
Storage: Trim/remove any discolored leaves and wrap loosely in paper towel or newspaper. May be kept refrigerated for up to three or four days.
Korean chives can be substituted by garlic shoots OR chives (not as pungent as Korean chives) OR flowering chives.