Aromatic Spring Delight: Namul Muchim with Chive
How to Make Seasoned Chives (Namul Muchim) to Kick Off Spring Vegetable Season
Are you a fan of vegetable side dishes? While I enjoy meat dishes too, I have a special fondness for namul muchim. That’s why I regularly prepare dishes like seasoned spinach or seasoned soybean sprouts. Today, I made seasoned chives (naeng-i muchim), a delightful spring vegetable. Chives are abundant in markets this time of year, making it the perfect season to enjoy their unique flavor. Chives are best in late winter but are still delicious into early spring. As a namul enthusiast, I absolutely adore seasoned chives, and it had been a while since I last made them. It tasted even better after this long break! I prefer my seasoned chives lightly seasoned, to truly savor the chive’s distinctive aroma and taste. Instead of just salt, I season it with a blend of doenjang (soybean paste) and gochujang (red chili paste). This combination perfectly balances the flavors, and the inherent saltiness from these pastes means you don’t need much additional salt. Making seasoned chives is incredibly easy; you can even make a delicious dish with just the chives themselves, no extra ingredients needed. It’s also quick, making it an ideal dish for busy days. Let me guide you through making delicious seasoned chives right away!
Ingredients
- 3 handfuls of fresh chives
- 1 Tbsp doenjang (soybean paste)
- 1/2 Tbsp gochujang (red chili paste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1/3 Tbsp soy sauce
Cooking Instructions
Step 1
Begin by thoroughly washing the chives under running water. Gently remove any undesirable leaves and if the roots are thick, split them in half. This preparation ensures a clean and delicious final dish.
Step 2
Once the chives are cleaned, blanch them in boiling water with a pinch of salt for about 30 seconds. Be careful not to overcook, as this can diminish their crisp texture and aroma. Immediately rinse the blanched chives under cold running water to stop the cooking process. Gently squeeze out any excess water.
Step 3
In a mixing bowl, combine the blanched and squeezed chives with 1 Tbsp doenjang, 1/2 Tbsp gochujang, 1/2 Tbsp minced garlic, 1/2 Tbsp sesame oil, 1/2 Tbsp toasted sesame seeds, and 1/3 Tbsp soy sauce. Gently toss the ingredients together from top to bottom, using a light touch – avoid crushing the chives. Mix until everything is well combined, and your aromatic seasoned chives are ready to be enjoyed!
