Aromatic Wild Chive Salad (Chwinamul Muchim) Recipe
How to Make Delicious Wild Chive Salad (Chwinamul Muchim) Without Failure
Craving some fragrant vegetable side dishes in spring? Vegetable side dishes are wonderful because they can be healthy and delicious with just soy sauce and minced garlic! Wild chives (chwinamul) have a unique aroma and a slightly bitter taste, which makes them a favorite of mine. Wild chives stimulate the appetite and help eliminate salt from the body, making them a perfect spring vegetable to enjoy from March to May. Now is the perfect time to make them!
Ingredients- 1 bundle dried wild chives (about 50g)
- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- 100ml water steeped with dried kelp (or anchovy-kelp broth)
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, place the dried wild chives in a bowl and cover with enough water to soak them for at least 30 minutes until fully rehydrated. Once rehydrated, pick up the chives and rinse them thoroughly in clean water several times to remove any dirt or debris. Continue rinsing until the water runs clear, about 3-4 times.
Step 2
Gently squeeze out excess water from the rinsed wild chives using your hands. Place the squeezed chives in a bowl. Add 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, and 1 Tbsp perilla oil. Mix gently with your hands to ensure the seasonings are evenly distributed. Marinating them like this will enhance the flavor.
Step 3
Heat a pan over medium heat and add a little perilla oil. Add the seasoned wild chives and stir-fry for about 1 minute. Stir-frying lightly like this will bring out more of the chives’ aroma and create a softer texture.
Step 4
After stir-frying for 1 minute, pour in 100ml of the prepared kelp-infused water. Bring to a boil over high heat and cook until the water has reduced. The kelp water adds a savory depth of flavor to the wild chives.
Step 5
Once the water has reduced significantly, lower the heat to medium-low and continue to simmer for about 5 minutes, allowing the chives to become tender and the sauce to thicken. Stir occasionally to prevent the mixture from sticking to the bottom of the pan. Simmering like this will develop a richer flavor.
Step 6
When the wild chives are tender and the sauce has reduced, turn off the heat. Sprinkle generously with sesame seeds as a final garnish. Arrange beautifully in a serving dish to complete your fragrant and delicious wild chive salad. Enjoy it with a warm bowl of rice!
