Spring’s Delight: Refreshing Wild Chive Soy Sauce (Dallae Ganjang)
Taste of Spring: Fragrant Wild Chive Soy Sauce with Pan-Fried Tofu in Perilla Oil
Experience the invigorating, slightly pungent aroma of wild chives that awakens your appetite, and their beautiful vibrant green color! This recipe shows you how to make a delicious wild chive soy sauce with a golden ratio of seasonings. Once prepared and stored, it’s perfect to top on rice, mix into bibimbap, serve with ssam-bap, or enhance nutrient-rich rice bowls. Let’s make this versatile Dallae Ganjang that also pairs wonderfully with grilled meats!
Ingredients for Fragrant Wild Chive Soy Sauce
- 1 bunch fresh wild chives (dallae), including roots
- 0.2 tsp salt (for seasoning)
- 1 Tbsp plum extract (for sweetness and umami)
- 4 Tbsp water (to adjust sauce consistency)
- 4 Tbsp soy sauce
- 1 Tbsp soup soy sauce (for deeper flavor)
- 1 Tbsp gochugaru (Korean chili flakes, for color and mild spice)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for texture and garnish)
Ingredients for Pan-Fried Tofu with Perilla Oil
- 1 block firm tofu, suitable for frying
- Salt (for seasoning tofu)
- Perilla oil (for frying tofu)
- 1 block firm tofu, suitable for frying
- Salt (for seasoning tofu)
- Perilla oil (for frying tofu)
Cooking Instructions
Step 1
Properly cleaning the wild chives is key. First, carefully trim off any black parts or dirt from the end of the round root bulb using a knife or your fingernail. Gently peel away the outer layer, much like peeling a vegetable.
Step 2
If there are any yellow or dry outer skins attached to the root bulb, carefully peel those off as well for a cleaner preparation.
Step 3
Now, gently hold the green stems of the wild chives and immerse the root end in running water. Swish them around several times to thoroughly wash away any soil or debris. Continue rinsing until the water runs clear.
Step 4
Cut the thoroughly washed wild chives into bite-sized pieces (about 2-3 cm long). Then, soak the cut chives in water mixed with 1 tablespoon of vinegar for about 5 minutes. This helps to mellow the pungent flavor and can also remove residual pesticides. (Tip: You can also soak the whole bunch of chives in the vinegar water first and then cut them later. Feel free to adjust the order to your convenience.)
Step 5
After soaking in the vinegar water, gently rinse the wild chives again under running water, swishing them to ensure all impurities are removed. Drain them well in a colander to remove excess moisture.
Step 6
To add a vibrant touch to the soy sauce, I’ve added some finely chopped bell pepper. This is optional and great for those who prefer less spice. If you enjoy a bit of heat, feel free to mix in some finely chopped red chili peppers or even a small amount of gochu (hot green pepper) according to your preference.
Step 7
Now, let’s make the delicious seasoning for the wild chive soy sauce! In a bowl, combine 4 tablespoons of soy sauce, 1 tablespoon of soup soy sauce, 1 tablespoon of plum extract, 4 tablespoons of water, 1 tablespoon of gochugaru, 0.2 tablespoons of salt, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Mix everything together thoroughly to create the well-balanced sauce.
Step 8
Add the prepared wild chives to the sauce just before serving. Adding them too early can make them soggy. Gently mix them in with chopsticks, being careful not to break the delicate chives. And there you have it – a beautifully colored and fragrant wild chive soy sauce, ready to enjoy! ♡
Step 9
Slice the firm tofu, intended for pan-frying, into your desired bite-sized pieces (e.g., 2-3 cm squares or rectangles). Cutting the tofu thinly will give it a chewier texture, while thicker slices will result in a softer, more tender interior. Adjust the thickness to your liking.
Step 10
Before pan-frying, lightly sprinkle the sliced tofu evenly with salt and let it sit for about 10 minutes. This process helps to firm up the tofu and infuse a subtle seasoning. After 10 minutes, use paper towels to thoroughly pat dry the surface of the tofu, removing any excess moisture. (Tip: Since you’ll be serving this with Dallae Ganjang, use only a small amount of salt to season the tofu. It’s important not to over-salt it.)
Step 11
Now it’s time to pan-fry the tofu to perfection! Heat a non-stick skillet over medium heat and add about 4 tablespoons of perilla oil. Once the oil is shimmering, carefully place the prepared tofu slices into the pan. Allow one side to cook undisturbed until it turns a deep golden brown and crispy. Then, gently flip the tofu and cook the other side until equally golden and crispy. Your delicious pan-fried tofu with perilla oil is now complete!
Step 12
Serve the golden-brown pan-fried tofu with a generous spoonful of the fragrant wild chive soy sauce. The nutty aroma of the perilla oil combined with the refreshing, slightly pungent flavor of the dallae creates an absolutely delightful culinary experience. This combination is simply irresistible!
Step 13
The homemade Dallae Ganjang is perfectly balanced – not too salty, not too spicy – and has a wonderful ability to enhance the natural flavors of other ingredients. With this delicious sauce, even simple pan-fried tofu transforms into a dish that tastes incredibly sophisticated. You might find yourself exclaiming, ‘Was tofu always this delicious?’
Step 14
Get a taste of spring ahead of time! Bring the delightful aroma of wild chives to your table and savor the flavors of spring. We hope you enjoy this homemade Dallae Ganjang and have a healthy and happy meal!
