Korean Wild Chive Pickle (Spring Chive Soy Brine)

Name: Korean Wild Chive Pickle (Spring Chive Soy Brine)
Prep time: 15 min
Cook time: 8 min
Yield: 2 servings
Cuisine: Korean
Ingredients: wild chives 250 g; soy sauce 130 ml; water 130 ml; vinegar 70 ml; sugar 65 g; sesame seeds 5 g; hot green chili 1 ea

Quick answer

Active time: 23 min
Waiting: See the steps
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

The soy and vinegar brine goes into the jar only after it has cooled completely, because wild chives lose their sharp, garlicky bite quickly when heated.

After one day in the fridge the pickle is ready to eat, and by the third day the brine has reached the small bulbs and the flavor turns rounder and deeper. Slices of hot green chili and a scattering of sesame give it an edge, and it is at its best next to grilled meat in spring, when dallae is in season.

Ingredients

servings

IngredientAmount

hot green chili1 ea

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Instructions

6 steps

1

Remove any soil from the bulbs of 250 g wild chives one by one, rinse them thoroughly by swishing in cold water 2 or 3 times, and drain completely on a sieve.
2

Cut the cleaned wild chives into uniform 5 cm lengths and pack them tightly into a glass jar that has been pre-sterilized with boiling water and fully dried.
3

Thinly slice 1 green Cheongyang chili diagonally to a thickness of 0.3 cm, lightly shake off the seeds, and scatter the slices evenly over the wild chives in the jar.
4

Combine 130 ml soy sauce, 130 ml water, 70 ml vinegar, and 65 g sugar in a pot and boil the mixture over medium heat until the sugar dissolves completely.
5

Let the brine cool completely to room temperature for about 30 minutes to preserve the fresh aroma, then pour it into the jar and sprinkle 5 g sesame seeds on top.
6

Store the jar in the refrigerator for one day to allow the pungent aroma to infuse the brine, though waiting three days ensures the seasoning penetrates the bulbs fully.