Korean Chive Salad with Doenjang Dressing

Name: Korean Chive Salad with Doenjang Dressing
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: garlic chives 180 g; doenjang 1 tbsp; vinegar 1 tbsp; red pepper flakes 1 tsp; minced garlic 0.5 tsp; sesame oil 1 tsp; ground sesame 1 tsp

Quick answer

Total time: 10 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Korean garlic chives (buchu) are far sharper and more pungent than Western chives, and this side dish keeps them raw to hold on to that bite.

Doenjang, a fermented soybean paste, clings to the flat leaves so every mouthful carries its salty depth, while vinegar lightens the finish and chili flakes leave a gentle heat. A 30-second rinse in cold water is enough, and longer soaking dulls the aroma. It is made right before the meal and belongs next to a bowl of rice.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Sort 180 g garlic chives and remove any yellowed tips, then cut them into 5 cm lengths.

Do not cut them much shorter, because small pieces bruise quickly when tossed with the dense dressing.
2

Rinse the cut chives in cold water for only 30 seconds, moving them lightly with your fingers.

Do not soak them; lift them straight into a colander so the sharp aroma and crisp texture stay intact.
3

Shake the colander several times and drain the chives as thoroughly as possible.

If visible droplets remain on the flat leaves, the doenjang dressing thins out and the finished seasoning tastes weaker.
4

In a mixing bowl, combine 1 tablespoon doenjang, 1 teaspoon gochugaru, and 1/2 teaspoon minced garlic first.

Press the paste with a spoon until no firm lumps remain, so it coats quickly later.
5

Add 1 tablespoon vinegar and 1 teaspoon sesame oil, then stir briefly.

The dressing should slide slowly from a spoon; if it sits in a stiff mound, it will bruise the chives during tossing.
6

Add the chives and toss for only 20 seconds, lifting them with your fingertips instead of squeezing.

Sprinkle 1 teaspoon ground sesame, give one final gentle turn, and serve immediately before moisture pools.