Fragrant Spring Delight: Wild Chive Salad (Naengyi Muchim)
Fragrant Spring Delight: Wild Chive Salad (Naengyi Muchim)
Let’s create a delicious and fragrant wild chive salad using freshly gathered naengyi from the fields, picked by my husband and daughter. This recipe captures the essence of spring with its vibrant flavors.
Main Ingredients- 3 bunches of blanched wild chives (naengyi) (use fresh ones if possible)
- 1 stalk of green onion, finely chopped
Seasoning- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes) (adjust to your spice preference)
- 2 Tbsp Guk-ganjang (soup soy sauce) (or regular soy sauce)
- 2 Tbsp Corn syrup (or other sweetener, adjust to taste)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for extra flavor and texture)
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes) (adjust to your spice preference)
- 2 Tbsp Guk-ganjang (soup soy sauce) (or regular soy sauce)
- 2 Tbsp Corn syrup (or other sweetener, adjust to taste)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for extra flavor and texture)
Cooking Instructions
Step 1
Start by preparing the wild chives. Soak the freshly gathered naengyi in cold water for about 10 minutes to loosen any dirt. Then, rinse them thoroughly under running water multiple times to remove all soil and debris. Gently scrape or trim any tough root parts. Bring a pot of water to a rolling boil, add about 1/2 tsp of salt, and blanch the naengyi until they are just wilted. The salt helps to maintain their vibrant green color.
Step 2
Blanch the wild chives just until the roots become slightly tender. Be careful not to overcook them, as they can become mushy. Once blanched, immediately plunge them into cold water to cool them down. This step helps to preserve their crisp texture.
Step 3
After rinsing in cold water, gently squeeze out as much excess water as possible from the naengyi using your hands. Excess water can dilute the dressing and make the salad taste bland. Cut the wild chives into bite-sized pieces, about 5-7 cm in length. Cutting them too long can make them difficult to eat.
Step 4
In a large mixing bowl, combine the cut wild chives with all the prepared seasoning ingredients: gochujang, gochugaru, guk-ganjang, minced garlic, chopped green onion, corn syrup, sesame oil, and toasted sesame seeds. Ensure all ingredients are added.
Step 5
Gently mix and toss the ingredients together with your hands, ensuring the seasoning coats the wild chives evenly. The key is to gently massage the flavors in, rather than vigorous mixing. Taste the salad and adjust seasoning if necessary, adding a bit more soy sauce or salt. Your fragrant and delicious wild chive salad, filled with the fresh scent of spring, is now ready to be enjoyed!
