Korean Chive Salad with Doenjang Dressing
Garlic chives - buchu - have a sharper, more pungent bite than Western chives, and Koreans dress them raw to preserve that kick. Chives are cut, rinsed in cold water to crisp them, then tossed for only 20 seconds with a doenjang dressing spiked with vinegar and gochugaru. Over-mixing draws out moisture and turns the dish limp. The fermented paste clings to the flat blades, delivering a salty-funky punch with each bite. Best assembled minutes before serving.
Adjust Servings
Instructions
- 1
Cut chives into 5 cm pieces, rinse in cold water, and drain thoroughly.
- 2
Whisk doenjang, vinegar, chili flakes, and garlic in a bowl.
- 3
Add sesame oil; if too thick, loosen with 1 tbsp water.
- 4
Add chives and toss gently by hand for only 20 seconds.
- 5
Sprinkle ground sesame, toss once more, and serve immediately.
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