Aromatic Spring Delight: Seasoned Wild Chive Salad (Naengyi Muchim)
Spring Delicacy: Freshly Seasoned Wild Chives
Experience the vibrant flavors of spring with this easy-to-make Seasoned Wild Chive Salad, also known as Naengyi Muchim. This recipe uses simple tablespoon measurements, making it perfect for beginners.
Main Ingredients- 2 generous handfuls of fresh wild chives (naengyi)
- 0.5 Tbsp coarse sea salt (for blanching)
Flavorful Seasoning Sauce- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 0.5 Tbsp gochugaru (red chili flakes, fine)
- 0.5 Tbsp minced garlic
- 1 Tbsp maesil-cheong (plum extract syrup)
- 0.5 Tbsp sugar (adjust to taste)
- 1.5 Tbsp perilla oil (for nutty aroma!)
- A pinch of toasted sesame seeds (for garnish)
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 0.5 Tbsp gochugaru (red chili flakes, fine)
- 0.5 Tbsp minced garlic
- 1 Tbsp maesil-cheong (plum extract syrup)
- 0.5 Tbsp sugar (adjust to taste)
- 1.5 Tbsp perilla oil (for nutty aroma!)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
It’s crucial to thoroughly clean the wild chives to remove any dirt. Place the wild chives in a bowl, cover with cold water, and gently swirl them around. Repeat this rinsing process several times until all soil is removed. Trim any tough or woody root ends.
Step 2
Bring a pot of water to a rolling boil over high heat. Once boiling, add 0.5 Tbsp of coarse sea salt. Adding salt helps to maintain the vibrant green color of the wild chives and enhances their crisp texture.
Step 3
Add the prepared wild chives to the boiling salted water and blanch for about 1 minute and 30 seconds. Be careful not to over-blanch, as this can diminish their crispness and delicate aroma. They should be just wilted.
Step 4
In a separate bowl, combine 1 Tbsp doenjang, 1 Tbsp gochujang, 0.5 Tbsp gochugaru, 0.5 Tbsp minced garlic, 1 Tbsp maesil-cheong, and 0.5 Tbsp sugar. Mix well to create the seasoning sauce. You can adjust the sweetness by modifying the amount of sugar or maesil-cheong to your preference.
Step 5
Immediately rinse the blanched wild chives under cold running water. This step helps to cool them down quickly, preserving their crisp texture and reducing any potential bitterness.
Step 6
After rinsing, gather the wild chives with your hands and gently squeeze out as much water as possible. Properly draining the excess water is key to ensuring the seasoning adheres well and the flavors meld beautifully.
Step 7
Add the prepared seasoning sauce to the squeezed wild chives. At this stage, also drizzle in 1.5 Tbsp of perilla oil for an extra layer of rich, nutty flavor.
Step 8
Gently toss and mix the wild chives with the seasoning using your hands. Ensure the sauce is evenly distributed, coating every strand. Pay attention to coating the thicker stem parts as well for maximum flavor infusion.
Step 9
Finally, sprinkle a pinch of toasted sesame seeds over the salad for a delightful nutty finish and appealing presentation. This Naengyi Muchim is a wonderful side dish for any meal, or a fantastic addition to bibimbap!
