Fresh and Vibrant Spring Wild Garlic and Cucumber Salad (Dallae Oi Muchim)
A Refreshing Spring Vegetable Side Dish: Easy Dallae Oi Muchim Recipe
Feeling a bit uninspired by meals lately, even when hunger strikes? You’re definitely not alone! Today, after a hearty brunch delivered to my door, I headed to the market for dinner ingredients, only to realize I’d forgotten to buy bread for breakfast tomorrow. Oh well! I decided to use up some leftover wild garlic (dallae) from making stew and toss it with crisp cucumbers to create this delightful Dallae Oi Muchim. This salad is a burst of spring flavor, perfect for waking up your palate!
Main Ingredients
- 1 fresh cucumber
- 1/2 bunch of wild garlic (dallae)
- A small amount of carrot
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 3 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp perilla oil (deulgireum)
- Salt to taste
- Sesame seeds for garnish
Cooking Instructions
Step 1
First, wash the cucumber thoroughly. Trim off the ends, then slice it thinly on an angle (about 0.5 cm thick). Prepare the wild garlic by rinsing it well under running water, trim the roots, and cut it into roughly four equal pieces. Thinly julienne the carrot for a nice color and texture contrast.
Step 2
In a large mixing bowl, combine the prepared cucumber, wild garlic, and julienned carrot. Now, let’s add the seasonings. Add 3 tablespoons of gochugaru (Korean chili flakes), 1 tablespoon of soy sauce for umami, 3 tablespoons of vinegar for a tangy kick, 1 tablespoon of sugar for a touch of sweetness, and 2 tablespoons of perilla oil for its nutty aroma. Season with salt to your preference, and sprinkle in some sesame seeds for a finishing touch.
Step 3
Gently toss all the ingredients with the seasonings until well combined. Be careful not to overmix or mash the ingredients; the key is to coat everything evenly while preserving the crispness of the cucumber and the delicate texture of the wild garlic. Once everything is beautifully mixed and the flavors have melded, your refreshing Dallae Oi Muchim is ready to serve. Enjoy this delightful spring salad with a bowl of warm rice!
