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It's great with potatoes, eggs, on a cream cheese bagel, mixed in with a fresh dip. It basically adds a bit of savory deliciousness to just about anything meaty or dairy related.
My mom loved this. In Japanese it’s nira-tamago. I wasn’t a fan and haven’t tried it since my youth, but I think my adult taste buds could appreciate it now!
Not the OP, but thank you! I saw these in our Asian market tonight and wondered about them. Randomly saw this post before I could attempt to Google. Will be trying. Thank you and the OP, who I am not as brave as. Kudos to OP for buying them and then figuring it out!
It has a very, very mild leek flavor that is subtle and has a nice firm, flat texture that doesn’t turn mushy when cooked or sauced like other alliums. I don’t think I would call it garlicky, but perhaps faintly, hardly noticeable. I really like it bc it doesn’t leave an aftertaste or any strong odors to cause bad breath. Try it in a salad or slightly wilted accompanied with grilled meat. Koreans call it “buchu”, you can find recipes online for “buchu kimchi” or “buchu muchim” which is like a salad.
Discovering garlic chives, as I did recently, is a revelation for me. I will forever use them in place of chives; they make my fridge smell heavenly and they last a while in the fridge and freeze well.
Honestly I am so surprised when people buy stuff without knowing what it is & having no idea what, if anything, they’ll do with it. Maybe I need to be more spontaneous like that!
I do wonder why people don’t just ask in the shop at the time though.
>I do wonder why people don’t just ask in the shop at the time though.
Thanks to this sub, I found out how prevalent and crippling social anxiety and introversion really are.
I think it's more a question finding someone to ask. Customers are already busy and in a hurry (maybe), and employees who can answer the question could be hard to find at the moment.
>I think it's more a question finding someone to ask.
More than that, do we seriously expect retail employees to have knowledge on every store item?
*(No offence to retail employees -- I've been there and have been in positions of knowing very little! Establishments tend to hire grunts, not sommeliers, & they definitely don't train properly.)*
To add to this point, I asked at Sprouts this past holiday season if they had chestnuts and 2 different employees were like what’s a chestnut lol. It’s just not realistic to expect every employee to be familiar with every product their store stocks, especially if it’s a pretty uncommon ingredient for the area
Yeah I do understand that & do things like that myself in other scenarios. Just never the combination of actually going ahead in buying something I don’t know & can’t ask about. I guess it’s fun asking & finding out on here though lol.
My dude most of the workers in the shops don't have time to explain how to use an ingredient to someone who has no idea what it is for or how to use it. Also depending on where you are shopping, if you are unfamiliar with it there's a chance the worker stocking shelves doesn't speak English very well not to mention they don't know what you like. Asking the shop keeper or a worker how to use an ingredient is the start of a very long conversation, which no one running or working at a busy store really has time for. Maybe in a smaller rural or suburban store, but those are less likely to have imported or otherwise unfamiliar ingredients to begin with. I once tried to ask a worker as an Asian super market if the packets of dried black fungus were the same as wood ear mushrooms because the Internet on my phone wasn't working and they didn't know. They didn't know what a wood ear mushroom was. Luckily another shopper overheard me and said yes, and told me to wash them really good. You're more likely to get help from some nice looking customer who is also looking at whatever you are looking at than a retail employee. That is not their job.
> I do wonder why people don’t just ask in the shop at the time though.
If it's a larger store, I assume the minimum wage worker doesn't know all the ingredients. I mean, half the time they look confused if I ask about a common ingredient (eg: fresh basil) let alone something seasonal or new!
If it's a smaller store, I honestly just feel awkward asking them to explain because they're usually busy with other tasks/customers. It's easier to ask the internet.
About a month ago, the cashier rang up my Chinese cabbage as a regular cabbage and went "its fine" when I pointed it out. I saved almost $6.00 on that cabbage.
My favorite encounter like this was a teenage cashier who picked up my bag of kiwis and asked what they were. Hilariously, he had heard of kiwis before but thought they were more cantaloupe sized.
This! When I was younger I worked in a few different gourmet grocers, and while the produce guys I worked with were great to be around, they were NOT cooks by any stretch of the imagination 😂 I always assume that the people who actually know their shit are out of sight, prepping away in the back. I am inspired by OP: Buy now ask questions later!
This is why I love my bourgie-ass grocery store where the food prep areas are visible to customers, kind of like an open kitchen concept. God bless Central Market.
If it's anything like the Asian stores near me, they don't always speak English or French lol
I love those stores but they are very crowded, have minimal employees and those employees are often busy or don't speak English or French.
So, once in a while, I just buy stuff that seems popular and figure it out later lol discovered jackfruit that way and many snacks! It's fun 😊
The last time I went into the closest big city, I found an Asian market just to get a while Jack fruit. I get it canned and wanted to try the fresh stuff. It was amazing.
I usually try to ask, if I can find an employee in the produce section, but it’s super common for me to get “I don’t know the English name” (and if I try to write it down phonetically and google it I often end up with results that make it clear that I’m nowhere close, lol).
That or I get “a kind of cabbage” for anything leafy or “a kind of radish” for any root. 😂
I guess it’s more surprising to me because we’re talking ingredients here so it would be reasonable to assume you could end up needing to buy a lot more ingredients & then also spend a lot of time & effort to make a whole meal to use something like this, as opposed to buying something you don’t know on a whim but that you just eat.
But absolutely no reason why someone shouldn’t if they enjoy doing this & in this case can also use it easily with existing food, just expressing my surprise as I’ve never thought of doing this!
Yeah, my spice overflow area is overflowing thanks to all the weird purchases I pick up. There's about a 50-50 chance that stuff will be too hard or too intimidating to use when i get home and check it out. But, then I've learned something, not a loss. And most if the time you can get a feel for what's easy and what's not - chive like things, probably easy. Unusual gourd/melon, might be a challenge. Seeds or spices that you've seen used in Flatbread, baked goods etc, probably easy. Spices you've never heard of or seen before- risky.
knowing what an item is doesn't always help, though, especially because even if you know the name of something you won't know if you're going to like it!
One of my favorite mini adventures is going to the Asian market and getting a snack that has absolutely no indication what it could be. I once got a white bag with a big pair of lips on it that simply said "KISS BURN," and it was delicious! Now I know I like spicy konjac, which I never would've known otherwise!
Hah, I had the same experience, and indeed those were tasty!
Likewish I had no idea whether I'd like something made from Hawthorne fruit, which I hadn't heard of, but couldn't pass up HAW HAW FLAKE, which was little cylinders with some tasty wafer-shaped fruit candy.
The stakes are generally the cost of the food; garlic chives are cheap at my asian grocery, like $2 for a bunch (or a little more, I forget), and so if I didn't like it, $2.
Meanwhile, I have no idea whether I like langoustine or can cook it correctly, but it'll not be cheap to try it, so I wait for a cheaper opportunity.
Also, if you're not sure you'll like something, don't rely on it in the recipe or on the plate; treat it as an extra until you decide it's good or not.
>I love you guys that just fearlessly buy things that you haven't had before.
I do this, but I don't buy something having no idea what it is. Bit different. And I'll usually only buy a single piece of a new veggie when possible.
You can do it too! Try one new thing a week/month, look it up and watch YouTube videos of little grandma's using it. That's what I did for years, and now I can cook almost anything I see in my local exotic groceries. It's a fun and delicious hobby. Also my heart grows three sizes everytime I watch a video of some 80 year old Indian lady mumbling to her grandson behind the camera that she doesn't think anyone will be interested in how she makes this, and then hear the grandson cheerleading in the background that they will because her food is the best in the world.❤️
I’m willing to do it with fresh veggies and fruits. We get a lot of stuff that we don’t really know about at the Asian groceries and usually just ask the lady that runs the store. She is always happy to give us some info about what the thing is. We don’t usually do it with canned or packaged stuff just because they have an overwhelming amount of things without any English writing that unless we know what we’re looking for we usually just steer clear
I do this!! Sometimes it's great, sometimes it isn't! My last picks were Tiger Nuts, which taste ok but have a weird texture and not much nutritional value, and some fruit called a Camistel, which had a borderline offensive texture and moderately decent taste. Not sure about the camistel's nutrition profile, but it was $5 for one small fruit that neither I nor my friends loved so I won't be revisiting that one. Also just tried Soy Curls for the first time - those are 100% winner.
It didn't go well for me last time, I bought some gooseberries but it seemed that they're not good for much unless you have a lot of them and they were kinda gross
Garlic chives! If it’s too many to use all at once, chop them up and keep em in your freezer. I have a tub of them that I pull from whenever I’m finishing a stir fry or whatever.
Garlic chives, I know some ways to use it such as kimchi, stir fry, dumplings filling, chive pancakes, and a Teochow steamed rice cake called Ku Chai Kuih. Although the last one needs tons of this.
If there is Korean written on that label, you can use the Google Translate app and point your camera at the label to translate it. Looks like chives to me.
These are so good in Korean jeon pancakes or in okonomiyaki. I make garlic chive okonomiyaki most of the time when doing that dish and it is soooo delicious!
You already have the answer. Here is a good recipe! A Chinese preparation - [garlic chives stir fried with eggs](https://thewoksoflife.com/chinese-chives-eggs/)
looks like buchu. maangchi uses it in her recipes quite frequently, you could browse her youtube channel and find a dumpling or soup recipe, she probably uses it there
It tastes like garlic chives and stunk up my whole kitchen 😂. The only reason I didn't do this before was because on the outside it did not smell like anything.
Omg! I love it! You can make a salad out of it. You boil them for 3 mins or less, then squeeze the juices out then you add chopped fresh garlic, onion, some spices and soy sauce. Fry onion and garlic and pour the hot oil on the garlic chives and spices.
Also u can wash and salt the garlic chives, they will release some juice, you rinse them and dry them then fry onion and bell pepper in some oil, add some spices like pepper and coriander and pour oil on top of the chives.
Or u chop them and add them to the dumpling filling.
I AM SO JEALOUS YOU FOUND THIS!
I like to make a side dish with my buchu. Chop them into 1.5-2 inch pieces. Blanche them for 30 seconds then rinse them under cold water. Drain. Toss in sesame oil, chili flakes and a generous pinch of salt (you can add garlic and other herbs/spices to your taste, I’m just lazy) it stays good in the fridge about a week, but it never lasts me that long
Give it a quick slice, or snap the end off one. What does it smell like?
Garlic? Garlic scapes/chives.
Lemony and herby? Lemongrass.
Onion? Some sort of leek or green onion.
Something else? Try reposting with what it smells like and see if anyone knows, because I don't lol
Chinese chives. Different from Korean chives because they're bigger and wider.
You can use it in basically any stir fry recipe. Making shrimp, beef, chicken, pork? Add this. Making vegetable stir fry? Add this.
You can also cut them down into 1" lengths and make a savory pancake with them (Korean Bapsang or Maangchi have recipes for vegetable pancakes). You can make a mix of vegetables or only put these in.
You can also finely chop them and add them to eggs. I'm thinking more of a rolled egg recipe like gyeranmari (tamagoyaki), but they'd be fine in scrambled eggs also.
These are great in an omelette and if you love the taste of garlic. Chop up into a scramble with ham and carrot and you got yourself a savory egg dish to eat over fresh steamed rice. Link for said dish here (sub green onion for what you have): https://drivemehungry.com/gyeran-mari-korean-rolled-egg-omelet/
As everyone said garlic chives! As others said, I've used them in dumpling fillings, steamed fluffy eggs, I also like to mix them with chopped korean peppers and make grilled pancakes too.
Garlic chives! These bad boys (which are sometimes called Chinese chives) love being paired with eggs or pork. If you need an easy and affordable way to use them, [Korean chive pancakes](https://www.maangchi.com/recipe/buchujeon) are awesome!
I stuffed some of these in a tall jar and filled it with white wine vinegar.
Let it steep for a few weeks and you have a garlic chive vinegar that is delicious!
In addition to being used in dishes like dumplings, they can be dressed up as a simple side for mains like Korean bbq! here's a recipe https://seonkyounglongest.com/korean-bbq-side-dish-recipe-korean-chive-salad-garlic-chives-recipe/
Garlic chives. Another use not mentioned, that I can see, is chopping them 1-2inch length and adding them to an asian noodle stir fry at the end, so they are cooked through but only just. Extra delicious if you LOVE a garlic-y flavour!
I do this more with thinner noodles, eg thin egg noodles or glass noodles, instead of the udon hokkien type
You can add a leaf or two into your rice paper rolls. So start rolling up your rice paper roll, just before you get to the last wrap, stick in two or three pieces about 10vm long so it stick out one end, then finish rolling. Makes the rolls a bit fancier.
Oh man, wash these suckers, chop them up, throw them in a hot pan w some oil, and baby you got a stir fry goin. I just add these on top of rice or eggs or rice plus eggs and it’s so good. You can add salt and pepper if you’d like.
Chop them up in 2 inch pieces. Put it in a bowl with flour and some water so that it’s a very thick batter. Oil a pan & make some Korean pancakes. Soy sauce as the dipping sauce and eat with white rice. It’s my favorite & so simple!
Thank you for posting in TipOfMyFork. Please keep in mind this subreddit is for identifying food you like. Your post has been automatically assigned the flair "Searching" unless you already assigned it yourself. Please remember to comment "Solved!" or "Possibly!" once the food is identified or partially indentified so I can automatically assign the corresponding flag. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/TipOfMyFork) if you have any questions or concerns.*
That’s garlic chive leaves. It’s mostly used as an aromatics like chives. I like to chop it finely and mix with minced pork to make dumplings.
I also love chopping it up and stir frying with eggs! Just make sure you chop off the bottom hard inedible part!
It's great with potatoes, eggs, on a cream cheese bagel, mixed in with a fresh dip. It basically adds a bit of savory deliciousness to just about anything meaty or dairy related.
As a garlic lover I chop these up and stir fry the with meat, preferably pork belly.
My mom loved this. In Japanese it’s nira-tamago. I wasn’t a fan and haven’t tried it since my youth, but I think my adult taste buds could appreciate it now!
Isn’t tamago egg?
Yes it is
Not the OP, but thank you! I saw these in our Asian market tonight and wondered about them. Randomly saw this post before I could attempt to Google. Will be trying. Thank you and the OP, who I am not as brave as. Kudos to OP for buying them and then figuring it out!
Same. Eveey comment sounds delicious.
I used to grow it on my balcony and throw them into scrambled eggs. Added such a nice subtle and fresh garlic flavour.
I'm definitely making this
Do they taste like garlic?
Yeah, they have a mild garlic flavor. But also a bit like leek or green onion.
It has a very, very mild leek flavor that is subtle and has a nice firm, flat texture that doesn’t turn mushy when cooked or sauced like other alliums. I don’t think I would call it garlicky, but perhaps faintly, hardly noticeable. I really like it bc it doesn’t leave an aftertaste or any strong odors to cause bad breath. Try it in a salad or slightly wilted accompanied with grilled meat. Koreans call it “buchu”, you can find recipes online for “buchu kimchi” or “buchu muchim” which is like a salad.
Buchu kimchi is what ALL kimchi should taste like. So good.
Very informative, thank you
Smells a bit like it
It's great for date night!
Discovering garlic chives, as I did recently, is a revelation for me. I will forever use them in place of chives; they make my fridge smell heavenly and they last a while in the fridge and freeze well.
And have pretty flowers!
OMG I wasn't hungry at all, 3 minutes ago!
They’re also great in a simple dumpling soup.
I’m so jealous of op I’ve been searching for garlic chives for months to add to pad Thai
I wonder if they’re a ramp relative
Great with pad thai
I make buns that have this and cheese rolled into them in the same spiral shape as a cinnamon bun.
[удалено]
Honestly I am so surprised when people buy stuff without knowing what it is & having no idea what, if anything, they’ll do with it. Maybe I need to be more spontaneous like that! I do wonder why people don’t just ask in the shop at the time though.
>I do wonder why people don’t just ask in the shop at the time though. Thanks to this sub, I found out how prevalent and crippling social anxiety and introversion really are.
I think it's more a question finding someone to ask. Customers are already busy and in a hurry (maybe), and employees who can answer the question could be hard to find at the moment.
>I think it's more a question finding someone to ask. More than that, do we seriously expect retail employees to have knowledge on every store item? *(No offence to retail employees -- I've been there and have been in positions of knowing very little! Establishments tend to hire grunts, not sommeliers, & they definitely don't train properly.)*
I work at a grocery store and if you asked me about 80% of the ingredients we have in stock I wouldn’t know what to cook with them
To add to this point, I asked at Sprouts this past holiday season if they had chestnuts and 2 different employees were like what’s a chestnut lol. It’s just not realistic to expect every employee to be familiar with every product their store stocks, especially if it’s a pretty uncommon ingredient for the area
Yeah I do understand that & do things like that myself in other scenarios. Just never the combination of actually going ahead in buying something I don’t know & can’t ask about. I guess it’s fun asking & finding out on here though lol.
My dude most of the workers in the shops don't have time to explain how to use an ingredient to someone who has no idea what it is for or how to use it. Also depending on where you are shopping, if you are unfamiliar with it there's a chance the worker stocking shelves doesn't speak English very well not to mention they don't know what you like. Asking the shop keeper or a worker how to use an ingredient is the start of a very long conversation, which no one running or working at a busy store really has time for. Maybe in a smaller rural or suburban store, but those are less likely to have imported or otherwise unfamiliar ingredients to begin with. I once tried to ask a worker as an Asian super market if the packets of dried black fungus were the same as wood ear mushrooms because the Internet on my phone wasn't working and they didn't know. They didn't know what a wood ear mushroom was. Luckily another shopper overheard me and said yes, and told me to wash them really good. You're more likely to get help from some nice looking customer who is also looking at whatever you are looking at than a retail employee. That is not their job.
> I do wonder why people don’t just ask in the shop at the time though. If it's a larger store, I assume the minimum wage worker doesn't know all the ingredients. I mean, half the time they look confused if I ask about a common ingredient (eg: fresh basil) let alone something seasonal or new! If it's a smaller store, I honestly just feel awkward asking them to explain because they're usually busy with other tasks/customers. It's easier to ask the internet.
The last time I was at the grocery store, the cashier rang up my butternut squash as spaghetti squash…
About a month ago, the cashier rang up my Chinese cabbage as a regular cabbage and went "its fine" when I pointed it out. I saved almost $6.00 on that cabbage.
My favorite encounter like this was a teenage cashier who picked up my bag of kiwis and asked what they were. Hilariously, he had heard of kiwis before but thought they were more cantaloupe sized.
Damn, those don't even look that similar... I guess they're both squash and both in the same colour range, but even then they're pretty different.
This! When I was younger I worked in a few different gourmet grocers, and while the produce guys I worked with were great to be around, they were NOT cooks by any stretch of the imagination 😂 I always assume that the people who actually know their shit are out of sight, prepping away in the back. I am inspired by OP: Buy now ask questions later!
This is why I love my bourgie-ass grocery store where the food prep areas are visible to customers, kind of like an open kitchen concept. God bless Central Market.
If it's anything like the Asian stores near me, they don't always speak English or French lol I love those stores but they are very crowded, have minimal employees and those employees are often busy or don't speak English or French. So, once in a while, I just buy stuff that seems popular and figure it out later lol discovered jackfruit that way and many snacks! It's fun 😊
The last time I went into the closest big city, I found an Asian market just to get a while Jack fruit. I get it canned and wanted to try the fresh stuff. It was amazing.
I usually try to ask, if I can find an employee in the produce section, but it’s super common for me to get “I don’t know the English name” (and if I try to write it down phonetically and google it I often end up with results that make it clear that I’m nowhere close, lol). That or I get “a kind of cabbage” for anything leafy or “a kind of radish” for any root. 😂
I mean, it's not really that big a risk, you might be out 5$ or something at worse. I buy random stuff all the time, it's a cheap little adventure!
I guess it’s more surprising to me because we’re talking ingredients here so it would be reasonable to assume you could end up needing to buy a lot more ingredients & then also spend a lot of time & effort to make a whole meal to use something like this, as opposed to buying something you don’t know on a whim but that you just eat. But absolutely no reason why someone shouldn’t if they enjoy doing this & in this case can also use it easily with existing food, just expressing my surprise as I’ve never thought of doing this!
Yeah, my spice overflow area is overflowing thanks to all the weird purchases I pick up. There's about a 50-50 chance that stuff will be too hard or too intimidating to use when i get home and check it out. But, then I've learned something, not a loss. And most if the time you can get a feel for what's easy and what's not - chive like things, probably easy. Unusual gourd/melon, might be a challenge. Seeds or spices that you've seen used in Flatbread, baked goods etc, probably easy. Spices you've never heard of or seen before- risky.
knowing what an item is doesn't always help, though, especially because even if you know the name of something you won't know if you're going to like it!
Cats are typically curious, no?
One of my favorite mini adventures is going to the Asian market and getting a snack that has absolutely no indication what it could be. I once got a white bag with a big pair of lips on it that simply said "KISS BURN," and it was delicious! Now I know I like spicy konjac, which I never would've known otherwise!
Hah, I had the same experience, and indeed those were tasty! Likewish I had no idea whether I'd like something made from Hawthorne fruit, which I hadn't heard of, but couldn't pass up HAW HAW FLAKE, which was little cylinders with some tasty wafer-shaped fruit candy.
I describe Haw flake as cranberry sauce meets Necco wafers. So weird! But so tasty.
They’re a childhood classic for most Asian kids!
The stakes are generally the cost of the food; garlic chives are cheap at my asian grocery, like $2 for a bunch (or a little more, I forget), and so if I didn't like it, $2. Meanwhile, I have no idea whether I like langoustine or can cook it correctly, but it'll not be cheap to try it, so I wait for a cheaper opportunity. Also, if you're not sure you'll like something, don't rely on it in the recipe or on the plate; treat it as an extra until you decide it's good or not.
>I love you guys that just fearlessly buy things that you haven't had before. I do this, but I don't buy something having no idea what it is. Bit different. And I'll usually only buy a single piece of a new veggie when possible.
You can do it too! Try one new thing a week/month, look it up and watch YouTube videos of little grandma's using it. That's what I did for years, and now I can cook almost anything I see in my local exotic groceries. It's a fun and delicious hobby. Also my heart grows three sizes everytime I watch a video of some 80 year old Indian lady mumbling to her grandson behind the camera that she doesn't think anyone will be interested in how she makes this, and then hear the grandson cheerleading in the background that they will because her food is the best in the world.❤️
I’m willing to do it with fresh veggies and fruits. We get a lot of stuff that we don’t really know about at the Asian groceries and usually just ask the lady that runs the store. She is always happy to give us some info about what the thing is. We don’t usually do it with canned or packaged stuff just because they have an overwhelming amount of things without any English writing that unless we know what we’re looking for we usually just steer clear
I do this!! Sometimes it's great, sometimes it isn't! My last picks were Tiger Nuts, which taste ok but have a weird texture and not much nutritional value, and some fruit called a Camistel, which had a borderline offensive texture and moderately decent taste. Not sure about the camistel's nutrition profile, but it was $5 for one small fruit that neither I nor my friends loved so I won't be revisiting that one. Also just tried Soy Curls for the first time - those are 100% winner.
It didn't go well for me last time, I bought some gooseberries but it seemed that they're not good for much unless you have a lot of them and they were kinda gross
Looks like buchu, or garlic chives to me. Can be used as greens in stir fries and soups, or in mandu fillings. Very tasty. :)
Lovely in scrambled eggs if you want to do something easy. Sautee the chives a bit and then throw in the eggs.
Garlic chives
Garlic chives! If it’s too many to use all at once, chop them up and keep em in your freezer. I have a tub of them that I pull from whenever I’m finishing a stir fry or whatever.
Thanks for the tip. There are so many good ideas in the comments!
Chive, we use them in dumplings or as a soup vegetable
Garlic chives, I know some ways to use it such as kimchi, stir fry, dumplings filling, chive pancakes, and a Teochow steamed rice cake called Ku Chai Kuih. Although the last one needs tons of this.
If there is Korean written on that label, you can use the Google Translate app and point your camera at the label to translate it. Looks like chives to me.
Good thinking. Unfortunately there was no text.
It’s garlic chives as most have told you. I find you can use it in most applications where you would used green onions.
These are so good in Korean jeon pancakes or in okonomiyaki. I make garlic chive okonomiyaki most of the time when doing that dish and it is soooo delicious!
Garlic chives! They’re amazing and versatile, I love them with avocado on toast or with pan roasted tomatoes.
Chinese chives / Garlic chives! (Korean chives are skinnier)
Make this: Buchimgae. It will change your life.
You already have the answer. Here is a good recipe! A Chinese preparation - [garlic chives stir fried with eggs](https://thewoksoflife.com/chinese-chives-eggs/)
They go great with Pad Thai.
Can I also respectfully ask how you purchased these without knowing what it was?
Garlic chive, I would stir fry it with thin sliced liver with garlic and freshly grounded black pepper.
I like them in almost everything tbh but one of my faves is in omelette with some sliced cheese.
looks like buchu. maangchi uses it in her recipes quite frequently, you could browse her youtube channel and find a dumpling or soup recipe, she probably uses it there
Looks similar to garlic scapes pull off a piece and have a taste
It tastes like garlic chives and stunk up my whole kitchen 😂. The only reason I didn't do this before was because on the outside it did not smell like anything.
Tbh I like garlic scapes more than garlic. They're a lil more floral so you can use em pretty much in anything you'd use garlic
Maangchi has a delicious buchu japchae recipe!
Out of curiosity…what does it say on the label?
Kappa Market, address, price, packaged date and barcode
Dress this in a little salt, pepper, korean red pepper flakes, and sesame oil. Best paired with grilled meat
Slice the tops finely and use as you would green onions in an omelette.
My favorite! Garlic chives. Make a Korean pancake or quick kimchi. I like them so much I grow them in my garden. Very easy to grow.
I like to use them thinly sliced in vinaigrette.
Omg! I love it! You can make a salad out of it. You boil them for 3 mins or less, then squeeze the juices out then you add chopped fresh garlic, onion, some spices and soy sauce. Fry onion and garlic and pour the hot oil on the garlic chives and spices. Also u can wash and salt the garlic chives, they will release some juice, you rinse them and dry them then fry onion and bell pepper in some oil, add some spices like pepper and coriander and pour oil on top of the chives. Or u chop them and add them to the dumpling filling. I AM SO JEALOUS YOU FOUND THIS!
I will try the second recipe. I could smell it just by reading it. I thought they were green onions, wouldn't you know? 😆
Garlic chives… chop fine for toppings, or sautee and add to stir fry and other dishes for a bit of crunch, color and hint of garlic flavour
I like to make a side dish with my buchu. Chop them into 1.5-2 inch pieces. Blanche them for 30 seconds then rinse them under cold water. Drain. Toss in sesame oil, chili flakes and a generous pinch of salt (you can add garlic and other herbs/spices to your taste, I’m just lazy) it stays good in the fridge about a week, but it never lasts me that long
Why’d you buy it then?
I'm willing to take risks and lemme tell you: everything at a Korean grocery store tastes AMAZING.
I love buying things like that sometimes. We call the “garlic scapes”
Looks like green oni- *swipes to second photo* Oh.
😂😭
My mom would sautee this with eggs. I hated it. But mixed into a Szechuan stir fry would be yummy!
It’s called Chives! Very good for you use in soups, salad’s rices stews etc.
Looks like garlic stems. They're very tasty when chopped up and added to dishes or made into garlic stem kimchi.
they look like korean chives or 부추. there’s lots of different recipes for chive kimchi, chive pancakes, or other side dishes!
I love all the great recipe suggestions! Thank you all 🥰👍🏻
Solved!
Give it a quick slice, or snap the end off one. What does it smell like? Garlic? Garlic scapes/chives. Lemony and herby? Lemongrass. Onion? Some sort of leek or green onion. Something else? Try reposting with what it smells like and see if anyone knows, because I don't lol
I called them Persian leeks. Some kinda leek we use in Ash, soup and omlets
Lemon grass, It’s really good to season your meat with
Plant toxins
Garlic scapes
Lemongrass
That's mariwanna
Lemongrass?
Chinese chives. Different from Korean chives because they're bigger and wider. You can use it in basically any stir fry recipe. Making shrimp, beef, chicken, pork? Add this. Making vegetable stir fry? Add this. You can also cut them down into 1" lengths and make a savory pancake with them (Korean Bapsang or Maangchi have recipes for vegetable pancakes). You can make a mix of vegetables or only put these in. You can also finely chop them and add them to eggs. I'm thinking more of a rolled egg recipe like gyeranmari (tamagoyaki), but they'd be fine in scrambled eggs also.
Super good in quiche or cheese souffle. Or try them chiffonaded in a creamy pasta sauce. Also good in savoury scones.
These are great in an omelette and if you love the taste of garlic. Chop up into a scramble with ham and carrot and you got yourself a savory egg dish to eat over fresh steamed rice. Link for said dish here (sub green onion for what you have): https://drivemehungry.com/gyeran-mari-korean-rolled-egg-omelet/
As everyone said garlic chives! As others said, I've used them in dumpling fillings, steamed fluffy eggs, I also like to mix them with chopped korean peppers and make grilled pancakes too.
chinese chives
Allium
Garlic chives! These bad boys (which are sometimes called Chinese chives) love being paired with eggs or pork. If you need an easy and affordable way to use them, [Korean chive pancakes](https://www.maangchi.com/recipe/buchujeon) are awesome!
Asian chives
I stuffed some of these in a tall jar and filled it with white wine vinegar. Let it steep for a few weeks and you have a garlic chive vinegar that is delicious!
Garlic chives!
The whole lot looks good, no roots attached. Good with most foods
Ooo. Chinese chives. Sautee with pork and scramble into eggs. Mmmm
Its Asian chives. I put it in kimchi
It looks like garlic chive
In addition to being used in dishes like dumplings, they can be dressed up as a simple side for mains like Korean bbq! here's a recipe https://seonkyounglongest.com/korean-bbq-side-dish-recipe-korean-chive-salad-garlic-chives-recipe/
Make some Korean chive pancakes! They Are really good.
make some garlic chive kimichi !
Garlic chives can be stir fried with beef. It is the dominant aromatic in Malaysian fried flat rice noodles (Cha kway teow).
yeah i think that might be a plant
It appears to be scallions?
Garlic chives. Another use not mentioned, that I can see, is chopping them 1-2inch length and adding them to an asian noodle stir fry at the end, so they are cooked through but only just. Extra delicious if you LOVE a garlic-y flavour! I do this more with thinner noodles, eg thin egg noodles or glass noodles, instead of the udon hokkien type
Asian chives, much stronger smelling than Western chives
You can add a leaf or two into your rice paper rolls. So start rolling up your rice paper roll, just before you get to the last wrap, stick in two or three pieces about 10vm long so it stick out one end, then finish rolling. Makes the rolls a bit fancier.
Why did you buy it, if you don’t know what it is?
Its very yummy! You can keep it in your freezer and break off pieces to use in dishes as you need
Chives. Chop to like 1/4” pieces and cook with scrambled eggs, salt, and pepper. So good
Then why did you buy it… 🧠🧐
I felt a little out of place there, so I was shopping quickly. I picked them up thinking they were green onions - not too far off.
Chives
Theyre good in scrambled eggs if youre looking for an easy way to use them
You can use it for Korean pancakes
Scones. With a nice cheddar or tomme cheese.
It’s called a garlic scape. Very delicious mild flavor. Can add them to anything, really.
Chives. You eat the flat end. I put it on baked potatoes.
Thank you all for the cooking ideas, I'm buying some of these my next trip to Hmart.
You can stir fry them, they pair really well with pork.
Just a silly question… If you didn’t know what it was, why did you buy it??
I thought I knew what it was, but it was wrapped so tightly and had no text in the label.
I mix it with cream cheese or sour cream and eat it as a spread
It looks like Nara, Japanese “chives” a lot less oniony than western chives or green onions
Leeks?
No 🙁 they are known as garlic chives by most
Cool, thank you!
Those r garlic leaves, u could turn em into buchujeon
Oh man, wash these suckers, chop them up, throw them in a hot pan w some oil, and baby you got a stir fry goin. I just add these on top of rice or eggs or rice plus eggs and it’s so good. You can add salt and pepper if you’d like.
Chives for sure
Search on YouTube chives with eggs
Chop them up in 2 inch pieces. Put it in a bowl with flour and some water so that it’s a very thick batter. Oil a pan & make some Korean pancakes. Soy sauce as the dipping sauce and eat with white rice. It’s my favorite & so simple!
Yummm jeon 😋 have you ever made seafood jeon? I'm obsessed with frying shrimp in the breading...
garlic chives!
Green onions 😂😂😂😂