Spring Aroma Galore! Super Simple and Addictive Wild Chive Soy Sauce
[Side Dish] The Ultimate Rice Enhancer: Quick & Easy Wild Chive Soy Sauce
A true spring delicacy, this versatile soy sauce made with fragrant wild chives is a game-changer! Perfect drizzled over bean sprout rice, mixed into warm rice, or wrapped in crispy roasted seaweed. Guaranteed to make you crave seconds, this addictive recipe is a must-try!
Main Ingredients
- 1 bunch fresh wild chives (trimmed and cleaned)
- 3 Korean green chili peppers (adjust to your spice preference)
Seasoning
- 1 Tbsp minced garlic
- 10 Tbsp soy sauce (or brewed soy sauce)
- 2 Tbsp gochugaru (Korean chili flakes, fine grind)
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (generous amount)
- 1 Tbsp minced garlic
- 10 Tbsp soy sauce (or brewed soy sauce)
- 2 Tbsp gochugaru (Korean chili flakes, fine grind)
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (generous amount)
Cooking Instructions
Step 1
First, thoroughly wash the wild chives under running water several times to remove any dirt or debris. Trimming the root ends will make the dish even cleaner.
Step 2
Chop the trimmed wild chives into bite-sized pieces, about 1 cm in length. If the bulbous base of the chives is large, gently press it with the side of your knife to help it blend better. Finely chop the Korean green chili peppers. Add 1 Tbsp of minced garlic to this mixture.
Step 3
In a bowl, combine the prepared wild chives, chili peppers, and minced garlic. Add the soy sauce (10 Tbsp), gochugaru (2 Tbsp), sugar (1/2 Tbsp), sesame oil (1 Tbsp), and toasted sesame seeds (1 Tbsp). Mix everything well until all the seasonings are evenly distributed. Your delicious wild chive soy sauce is ready!
