Buchu-japchae is Asian chives stir-fried with meat and vegetables. Its usually served in Korean-Chinese restaurants with Kkotppang (Steamed flower-shaped buns). When you go to Korean-Chinese restaurants this delicious stirfry is the most popular dish after jjajangmyeon (noodles in black bean sauce), jjamppong (seafood and noodle soup), and tangsuyuk (Sweet and sour pork).A lot of people think “japchae” means stir-fried vegetables, mushrooms, and glass noodles, but traditionally glass noodles (potato starch noodles) were not added. The glass noodles are a recent addition since the beginning of the 1900s. This recipe uses Asian chives, so I can say its a chive-focused japchae, but it also has a lot more vegetables in it, too and is made with dried chili pepper infused oil, which makes all the difference.The key of making delicious buchu-japchae is to stir-fry over very high heat so that everything keeps its moisture and shape and gets coated in the oil.Vegetarians can use mushroom instead of meat in this recipe. King oyster mushrooms are good. Choose several large mushrooms, slice into matchsticks and salt before using. And if you cant find buchu you can use more green chili peppers – in that case you are making gochu-japchae (green chili pepper japchae)!