Spring Aroma Galore! Zesty and Spicy Ddlae Jang (Green Onion Paste)
A True Rice Thief! With Just One Spoon of Ddlae Jang, You’ll Finish a Bowl of Rice in No Time!
I made this to go with rice wrapped in seaweed! This flavorful Ddlae Jang is the perfect accompaniment.
Main Ingredients- Fresh Ddlae (Korean wild chives) 40g
Spicy and Sweet Seasoning Sauce- Gochugaru (Korean chili flakes) 1 Tbsp (approx. 7g)
- Sugar 1/2 Tbsp (approx. 5g, use 1 Tbsp if you prefer sweeter)
- Minced Garlic 1 Tbsp (approx. 20g)
- Soy Sauce 7 Tbsp (approx. 50-55g)
- Fish Sauce 1 Tbsp (approx. 8g)
- Plum Extract 2 Tbsp (approx. 20g)
- Water 2 Tbsp (approx. 16g)
- Cheongyang Pepper (Korean spicy chili) 1 (approx. 10g)
- Oyster Sauce 1/2 Tbsp (approx. 6g)
- Toasted Sesame Seeds 1/2 Tbsp (approx. 1-2g)
- Sesame Oil or Perilla Oil 1 Tbsp (approx. 6g)
- Gochugaru (Korean chili flakes) 1 Tbsp (approx. 7g)
- Sugar 1/2 Tbsp (approx. 5g, use 1 Tbsp if you prefer sweeter)
- Minced Garlic 1 Tbsp (approx. 20g)
- Soy Sauce 7 Tbsp (approx. 50-55g)
- Fish Sauce 1 Tbsp (approx. 8g)
- Plum Extract 2 Tbsp (approx. 20g)
- Water 2 Tbsp (approx. 16g)
- Cheongyang Pepper (Korean spicy chili) 1 (approx. 10g)
- Oyster Sauce 1/2 Tbsp (approx. 6g)
- Toasted Sesame Seeds 1/2 Tbsp (approx. 1-2g)
- Sesame Oil or Perilla Oil 1 Tbsp (approx. 6g)
Cooking Instructions
Step 1
Let’s start by making the heart of this delicious Ddlae Jang: the seasoning sauce! All measurements are based on a standard Korean home cooking spoon (approx. 8cc), not a large tablespoon (15cc). In a bowl, combine gochugaru, sugar, minced garlic, soy sauce, fish sauce, plum extract, water, oyster sauce, toasted sesame seeds, and sesame oil. Mix well until the sugar is completely dissolved. Finely mince the Cheongyang pepper (removing the seeds if you prefer less heat) and add it to the mixture. Allow the seasoning sauce to rest and mature for at least 1 hour; this allows the flavors to meld beautifully. Here are the precise measurements for each ingredient: Gochugaru 1 Tbsp (7g), Sugar 1/2 Tbsp (5g, or 1 Tbsp for more sweetness), Minced Garlic 1 Tbsp (20g), Soy Sauce 7 Tbsp (50-55g), Fish Sauce 1 Tbsp (8g), Plum Extract 2 Tbsp (20g), Water 2 Tbsp (16g), Cheongyang Pepper 1 (10g), Oyster Sauce 1/2 Tbsp (6g), Toasted Sesame Seeds 1/2 Tbsp (1-2g), Sesame Oil or Perilla Oil 1 Tbsp (6g).
Step 2
Ddlae is the quintessential aromatic spring herb! Prepare one bunch of fresh ddlae. In my local market, one bunch typically weighs around 80-85g. Since we’re making the seasoning sauce for 40g of ddlae, we’ll only use half of the bunch. Don’t worry about the remaining ddlae; you can use it for stews or other seasoned dishes. Gently rinse and clean the ddlae.
Step 3
Chop the cleaned ddlae into bite-sized pieces, about 3-4 cm in length. Cutting them too long might make them difficult to eat. Add the chopped ddlae to the matured seasoning sauce. Gently toss everything together, being careful not to mash the ddlae, ensuring the seasoning is evenly distributed.
Step 4
For an even richer flavor, here’s a delicious variation using tuna! Drain the oil from a small can (100g) of tuna, and use about half of it (approx. 50g). Mix this tuna with half of the prepared ddlae jang. This creates a wonderfully savory and flavorful tuna ddlae paste.
Step 5
Now it’s time to enjoy two delightful versions of Ddlae Jang! Spread a sheet of roasted seaweed (gim), place a bowl of warm rice on it, and top with your desired amount of ddlae jang. Wrap it up and savor the exquisite combination of the zesty ddlae, the sweet and spicy sauce, and the nutty sesame oil. You’ll find yourself effortlessly finishing a whole bowl of rice! If this recipe is to your liking, consider doubling the seasoning ingredients next time to use the full 80g of ddlae and the entire 100g can of tuna for a larger batch. It’s sure to become a family favorite side dish!
