Three bunches for a dollar. That's how much kutchay costs here. This lovely, slightly sweet, crunchy relative of the onion family can be had for almost nothing. I love it.
Stir fried with garlic, with a simple sauce of chicken broth sprinkled with a touch of sugar, thickened with a cornstarch slurry, and finished with a few drops of sesame oil, the beautiful garlicky flavor of this vegetable shines through.