Garlic chives (Chinese chives)

부추 buchu / 韭菜 jiǔcài

Flavor and role

Flat leaves with a garlic-like aroma. They wilt fast, so add them last.

Typical dishes and uses

Pad thai, buchujeon (chive pancake), dumpling filling, Chinese stir-fried chives.

Substitutes

Scallions 1:1 plus a little extra garlic.

Storage

Wrap in paper towel and refrigerate 3-5 days. Do not wash until ready to use.

Main countries

Korea · China · Thailand

Used in this book

Pad ThaiChar kway teowGỏi Cuốn (Fresh Spring Rolls with Shrimp and Pork)Gyoza (Pan-Fried Japanese Dumplings)Hokkien Mee (Singapore Prawn Noodles)Anchovy-Stock Pear Gimjang KimchiBak Chor Mee Mazesoba (Singaporean × Japanese)Wok-Hei Beef Chow Fun with Velveted Beef and Garlic ChivesSpiced Bossam with Sweet-Spicy RadishGarlic-Soy Bossam Rice BowlBudae Jeongol with Brisket Broth and Aged Chilli PastePenang hawker-style char kway teow with crispy lardCrispy char kway teow noodle cakeCoconut-Poached Pork and Tiger Prawn Summer RollsCrispy Rice Paper Shrimp DumplingsJuicy Crisp-Lattice Gyoza (Hanetsuki)Unwrapped Gyoza Rice BowlHokkien Mee with Lard Crisps and Roasted Prawn-Head StockButter Prawn Bisque Hokkien Mee (Singaporean × French)Hokkien Mee Omelette Wrap with Sambal MayoCrispy Japchae Rice Paper DumplingsHand-Rolled Three-Treasure Jiaozi with Sizzling Chili DipHerb Kuku Jeon with Soy-Vinegar Dip (Persian x Korean)Phnom Penh-Style Kuy Teav with Crispy GarlicLard-Crisped Oyster Omelette with Garlic-Chilli VinegarPad Thai Goong with Shrimp-Head OilCrispy Pad Thai Rice Paper Rolls

Updated 2026-10-10