Korean Wild Chive Soy Butter Rice

Wash 40g wild chives thoroughly, rinsing 3-4 times to remove all dirt and grit.

Trim the tough root ends and cut the green parts into 2cm pieces starting about 2cm above the bulb. Cutting too short causes the aroma to dissipate quickly during cooking.

Mix 1.5 tbsp soy sauce and 1/2 tsp minced garlic in a small bowl.

Since soy sauce is quite salty, start with 1 tbsp and adjust after tasting.

Melt 20g butter slowly in a pan over low heat, then add the chives and toss for exactly 20 seconds.

The pungent chive aroma transfers to the butter in just 20 seconds; heat longer and the volatile aromatics evaporate.

Add 2 bowls of warm rice to the pan and fold gently with a spatula until the butter and chives coat every grain.

The rice should be warm but not piping hot for the butter to spread evenly.

Turn off the heat before adding the soy sauce and mix quickly.

Adding soy sauce over active heat causes it to reduce and intensify in saltiness, so always turn off first.

Plate the butter rice and place 1 egg yolk in the center of each bowl, then scatter 1 tsp sesame seeds on top.

Breaking the yolk and stirring it through adds a creamy layer that deepens the overall flavor.