Aromatic Seasoned Chive Blossom (Naengi Muchim)
How to Make Flavorful Spring Vegetable Seasoned Chive Blossom (Naengi Muchim)
Spring is the season for nourishing wild vegetables, and chive blossoms (naengi) are a true delicacy! I picked some up from the market, just enough for a single meal. This recipe is perfect for a simple side dish for one person or anyone living alone. Enjoy the fresh, herbaceous aroma and delightful texture of this seasonal treat.
Main Ingredients
- 80-100g blanched chive blossoms (select fresh ones)
- 1/2 tsp minced garlic
- 1 Tbsp chopped scallions
- 1 Tbsp clear soy sauce (guk-ganjang)
- 1 tsp sesame oil
- A pinch of toasted sesame seeds (crush them slightly for enhanced aroma)
Seasoning
- 1 tsp salt (adjust to taste)
- 1 tsp salt (adjust to taste)
Cooking Instructions
Step 1
Prepare the Chive Blossoms: Even if you’ve bought clean chive blossoms, check carefully for any remaining dirt or debris. Pay special attention to the roots, which can hold soil. Gently rinse them by swishing them in running water.
Step 2
Trim off any wilted leaves or tough parts of the roots. If the area where the roots meet the stems looks untidy, you can gently scrape it with a knife. After trimming, rinse them thoroughly under running water several times to ensure all dirt is removed.
Step 3
Blanch the Chive Blossoms: Fill a pot with enough water to cover the chive blossoms and add about 1 teaspoon of coarse salt. Bring the water to a rolling boil over high heat. Boiling the chive blossoms with salt helps to maintain their vibrant green color and reduce any potential bitterness.
Step 4
Once the water is boiling vigorously, add the prepared chive blossoms. Give them a quick stir and be ready to remove them almost immediately. Overcooking will make them mushy and diminish their delicate flavor. The key is to blanch them very briefly, just enough to ‘kiss’ them with the hot water.
Step 5
Immediately transfer the blanched chive blossoms to a bowl of cold water. This rapid cooling stops the cooking process, preserving their crisp texture and fresh qualities.
Step 6
Gently squeeze out excess water from the chive blossoms, but don’t wring them out completely – they should retain a slight moisture. Over-squeezing can make the dish dry. Cut the chive blossoms into bite-sized pieces, about 3-4 cm long, for easy eating.
Step 7
In a mixing bowl, combine the prepared chive blossoms with minced garlic, chopped scallions, clear soy sauce, and sesame oil. Gently toss everything together until well combined. Season with clear soy sauce first, and add salt if needed to achieve your desired taste. Be careful not to over-mix, as this can crush the delicate greens.
Step 8
Finally, crush the toasted sesame seeds slightly between your fingers and sprinkle them over the seasoned chive blossoms. This adds a wonderful nutty aroma and flavor that elevates the dish.
Step 9
Your fragrant spring chive blossom salad is now ready! Enjoy the fresh, herbaceous taste of this delightful seasonal dish.
