Seasoned Wild Chives (Dollae Muchim): A Zesty Appetizer to Awaken Your Palate
This refreshing seasoned wild chives dish, featuring the slightly bitter notes of fresh dollae and a clean, flavorful dressing, is guaranteed to stimulate your appetite!
Although not quite in peak season, greenhouse-grown wild chives (dollae) are readily available! We’ve dressed them with a vibrant gochujang-based sauce for a quick and utterly delicious side dish. It’s the perfect accompaniment to grilled meats, offering a burst of freshness. Enjoy the delightful combination of the slightly pungent dollae and the savory, tangy sauce!
Main Ingredients- 1 bunch wild chives (dollae), select fresh ones with intact roots
Seasoning Sauce- 2/3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Fish Sauce
- 1/2 Tbsp Corn Syrup (or other liquid sweetener)
- 1 Tbsp Vinegar
- 1 Tbsp Sugar
- 2/3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Fish Sauce
- 1/2 Tbsp Corn Syrup (or other liquid sweetener)
- 1 Tbsp Vinegar
- 1 Tbsp Sugar
Cooking Instructions
Step 1
To select the best wild chives, look for a bunch where the roots are plump and clean, without any bruising or discoloration. Gently brush off any excess soil from the roots.
Step 2
Trim the wild chives into segments about 3-4 cm long. After cutting, rinse them gently in water 2-3 times. It’s important to cut the chives before rinsing, as rinsing them whole can cause them to tangle, making them difficult to cut neatly afterwards. Be sure to wash them gently to preserve their delicate aroma.
Step 3
In a bowl, combine all the ingredients for the seasoning sauce. Stir well until the sugar and gochujang are fully dissolved and the mixture is smooth. While it’s delicious to mix and serve immediately, allowing the sauce to rest in the refrigerator for at least an hour will allow the flavors to meld beautifully. Letting the sauce sit, especially with gochugaru, before dressing the chives helps to eliminate any raw spiciness and creates a cleaner taste.
Step 4
Pour the prepared seasoning sauce over the cut wild chives. Instead of vigorous mixing, gently toss the chives with the sauce as if you were lightly fluffing them. The goal is to coat each strand evenly without crushing the delicate chives. (Refer to the video for a visual demonstration of the technique.) This recipe uses a minimal amount of sauce to highlight the natural, slightly pungent flavor of the wild chives. If you prefer a more robustly flavored dish, feel free to double the sauce ingredients.
Step 5
Your delicious seasoned wild chives are ready! This dish pairs wonderfully with grilled meats. If you doubled the sauce and have extra, try chopping it finely and serving it over warm white rice. A small drizzle of a 1:1 mixture of sesame oil and soy sauce will elevate it into an incredibly satisfying rice bowl. Watching the recipe video is a great way to support our efforts!
