Spring Delight: Savory and Spicy Wild Chive Jang
A True Rice Thief! A Special Wild Chive Jang Recipe Full of Spring’s Essence
Introducing our ‘Savory and Spicy Wild Chive Jang’ recipe, made with fresh, seasonal wild chives that capture the fragrant essence of spring. When your appetite is low, wrapping this jang in seaweed and enjoying it with rice will have you finishing two bowls in no time – it’s the ultimate rice thief! The refreshing, slightly pungent flavor of wild chives will spread through your mouth, reigniting your appetite. It’s easy to make, perfect for beginners, and a healthy spring delicacy. Experience the delightful aroma of wild chives right now!
Savory and Spicy Wild Chive Jang Ingredients- 1 bunch fresh wild chives
- 3 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp oligosaccharide (adjust sweetness to taste)
- 1 Tbsp sesame seeds
- 1 Tbsp water (for consistency)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Korean chili pepper (e.g., Cheongyang), seeds removed and minced
- 1 red chili pepper, seeds removed and minced
Cooking Instructions
Step 1
Prepare the fresh, seasonal wild chives, embodying the freshness of spring. If you’ve bought pre-trimmed chives, it’s more convenient, but if there are any untrimmed parts, remove the dirty leaves or roots. Rinse the wild chives thoroughly under running water multiple times to completely remove any soil or debris. Gently shake off excess water and set aside.
Step 2
To allow the seasoning to penetrate well, gently press down on the white root part of the wild chives with the flat side of a knife or by pressing them together. Initially, you can press each root individually, but when you have many, pressing them in clumps will be much faster. This step helps the fragrant flavor of the wild chives meld perfectly with the seasoning, creating a richer taste.
Step 3
Chop the pressed wild chives, including the root parts, into bite-sized pieces. Usually, chopping them to about fingernail size provides a good texture and blends well with the seasoning. While I’ve mostly used wild chives in doenjang jjigae (fermented soybean paste stew), enjoying them raw in a seasoned dressing like this offers a unique charm. You can savor the distinct, refreshing pungent flavor of wild chives.
Step 4
Now, let’s introduce the seasoning ingredients for making the delicious wild chive jang. Prepare 3 tablespoons of soy sauce, 1 tablespoon of fine gochugaru (Korean chili flakes), 1 tablespoon of oligosaccharide (adjust sweetness to your preference), 1 tablespoon of sesame seeds, 1 tablespoon of water (used to achieve the desired consistency of the jang), 1 tablespoon of sesame oil, and 1 tablespoon of minced garlic. If you prefer a lighter taste, using kelp broth instead of water is also a great option.
Step 5
Finely mince the green and red chili peppers you prepared earlier. (If you like it spicier, you can use them with the seeds.) Now, in a large bowl, combine the prepared wild chives, minced peppers, and all the pre-measured seasoning ingredients. Mixing them together is almost all that’s left to do – it’s nearly complete!
Step 6
After adding all the ingredients, gently mix them together so that the seasoning is evenly distributed throughout the wild chives. It’s truly simple, isn’t it? This jang is incredibly easy to make, yet offers an exceptional taste and health benefits! As they say, seasonal food is medicine, so be sure to enjoy a healthy spring by making delicious wild chive jang with fresh spring wild chives. Placed on top of warm rice or wrapped in seaweed, it makes for a superb meal, better than any side dish!
