Savory and Refreshing Chives Salad (Perfect with Samgyeopsal!)
The Ultimate Chives Salad to Enhance Your Grilled Pork Belly Experience
This recipe features fresh, vibrant chives tossed in a perfectly balanced sweet, sour, and spicy dressing. It’s an ideal side dish that complements grilled pork belly (samgyeopsal), pork ribs, and many other meat dishes. Simple to make, yet packed with flavor! (23.03.21)
Main Ingredients
- 1 bunch fresh chives (approx. 100g)
Flavorful Dressing
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 0.5 Tbsp vinegar
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 0.5 Tbsp vinegar
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the fresh chives for washing. Cut them into manageable lengths of about 4-5 cm. To ensure they are thoroughly clean, fill a bowl with water, add a few drops of vinegar, and soak the chives for about 10 minutes. Afterwards, drain them completely, ensuring no excess water remains.
Step 2
Now, let’s make the delicious dressing. In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp fish sauce, 1.5 Tbsp gochugaru, 1 Tbsp sugar, 0.5 Tbsp vinegar, and 1 Tbsp sesame oil. (Using a standard Korean rice spoon as a measure.) Minced garlic can be added for extra flavor if you like, but it’s not essential for this recipe, as we want to highlight the natural aroma of the chives.
Step 3
Once all the dressing ingredients are in the bowl, stir them well with a spoon until the sugar is dissolved and the flavors are thoroughly combined.
Step 4
Place the drained chives in a large mixing bowl. Pour the prepared dressing evenly over the chives. Gently toss the chives with your hands, being careful not to mash them, to coat them evenly with the dressing. The key is to maintain the crisp texture of the chives. This salad is best enjoyed immediately.
