Spring Aroma Delight: Fragrant Wild Chive Salad (Dallae Muchim)
A Taste of Spring: The Perfect Recipe for Fragrant Wild Chive Salad
As spring arrives, wild chives (dallae) are a must-have on the table! While delicious in soybean paste stew or as a seasoned paste, today we’re sharing a recipe for ‘Fragrant Wild Chive Salad’ that captures the essence of spring. From simple preparation to a flavorful seasoning mix, this guide is detailed enough for beginners to follow easily. Bring the fresh scent of spring vegetables to your dining table!
Main Ingredients- 2 bunches fresh wild chives (dallae), roots cleaned thoroughly
- 1/4 onion, thinly sliced
- Small amount of carrot, thinly sliced for color
Wild Chive Salad Seasoning- 1 Tbsp soy sauce (adjust if using guk-ganjang, Korean soup soy sauce)
- 2 Tbsp coarse gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp vinegar (adds a pleasant tanginess)
- 1 Tbsp minced garlic (for fresh flavor)
- 1 Tbsp plum extract (adds sweetness and depth; can substitute with sugar or corn syrup)
- Small amount of toasted sesame seeds
- 1 Tbsp soy sauce (adjust if using guk-ganjang, Korean soup soy sauce)
- 2 Tbsp coarse gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp vinegar (adds a pleasant tanginess)
- 1 Tbsp minced garlic (for fresh flavor)
- 1 Tbsp plum extract (adds sweetness and depth; can substitute with sugar or corn syrup)
- Small amount of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the vegetables for the wild chive salad. Thinly slice the quartered onion. Also, thinly slice a small amount of carrot just enough to add color. Slicing them thinly will improve the texture when mixed with the chives.
Step 2
Next, it’s time to clean the wild chives. Peel off any wilted or yellowed leaves to ensure you’re using fresh parts. This step also helps remove any initial dirt.
Step 3
Remove any soil or debris clinging to the root part of the wild chives. Typically, you can gently snap off the dark, clumped, or dirty parts at the root. It’s important to clean the roots thoroughly as they are part of the ingredient.
Step 4
After cleaning, soak the wild chives in a vinegar-water solution for about 10 minutes. This step helps to mellow any bitterness and also serves as a gentle sterilization, making the chives even cleaner.
Step 5
Drain the wild chives from the vinegar water and rinse them thoroughly under cold running water. Pay special attention to the roots and stems, as they can retain soil. Rinse them 2-3 times, changing the water each time, as a surprising amount of dirt can be present.
Step 6
Gently pat the cleaned wild chives to remove excess water. You can remove the band holding them together and give them a quick rinse under running water again before draining. Removing as much water as possible prevents the seasoning from becoming diluted.
Step 7
Cut the drained wild chives into bite-sized pieces, about 4-5 cm long. Cutting them into manageable lengths will make them easier to eat. It’s best to cut them quickly after draining to preserve their fresh aroma.
Step 8
Now, let’s make the delicious seasoning! Combine soy sauce, coarse gochugaru, vinegar, minced garlic, and plum extract in a bowl. (If you don’t have plum extract, you can omit it or use sugar or corn syrup as a substitute). Add the cut wild chives and the sliced onions and carrots to the seasoning. Gently mix everything together. Be careful not to overmix, as this can mash the delicate wild chives.
Step 9
Finally, add toasted sesame seeds for a nutty aroma and flavor. Grinding toasted sesame seeds instead of using sesame oil can provide a richer, deeper nutty taste. Gently mix again to ensure the seasoning is evenly distributed.
Step 10
And there you have it – a fragrant and delicious spring wild chive salad! It’s a wonderful side dish, or even better served over warm rice for a delightful meal. Enjoy a healthy and flavorful mealtime with this taste of spring!
