Buchu Yangnyeomjang (Chive Seasoning Sauce) 부추 양념장
By Sarah Ahn & Nam Soon AhnPublished on July 31, 2025
Time
5 minutes
Yield
Makes about 1 cup
Ingredients
¼ cup soy sauce 3 tablespoons maesil cheong (plum extract syrup)2 tablespoons toasted sesame oil 3 tablespoons toasted sesame seeds, toasted and coarsely ground2 tablespoons chopped yellow onion (optional)3 ounces (85 grams) garlic chives, chopped
Instructions
- Combine all the ingredients in a medium bowl. Serve. (You can make this ahead and refrigerate for up to 4 days, but don’t add the chives until just before serving.)
Time
5 minutesYield
Makes about 1 cupIngredients
¼ cup soy sauce
3 tablespoons maesil cheong (plum extract syrup)
2 tablespoons toasted sesame oil
3 tablespoons toasted sesame seeds, toasted and coarsely ground
2 tablespoons chopped yellow onion (optional)
3 ounces (85 grams) garlic chives, chopped
Ingredients
¼ cup soy sauce
3 tablespoons maesil cheong (plum extract syrup)
2 tablespoons toasted sesame oil
3 tablespoons toasted sesame seeds, toasted and coarsely ground
2 tablespoons chopped yellow onion (optional)
3 ounces (85 grams) garlic chives, chopped
Ingredients
¼ cup soy sauce
3 tablespoons maesil cheong (plum extract syrup)
2 tablespoons toasted sesame oil
3 tablespoons toasted sesame seeds, toasted and coarsely ground
2 tablespoons chopped yellow onion (optional)
3 ounces (85 grams) garlic chives, chopped
Why This Recipe Works
This variation of yangnyeomjang can be served alongside gim, rice, and fried tofu. We use garlic chives and yellow onion for a robust kick; however, if you don’t have garlic chives, green onions or additional yellow onion make a great substitute.
Instructions
- Combine all the ingredients in a medium bowl. Serve. (You can make this ahead and refrigerate for up to 4 days, but don’t add the chives until just before serving.)
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