Korean Wild Chive Pickle (Spring Chive Soy Brine)
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Dallae jangajji is a seasonal Korean pickle made by submerging spring wild chives in a brine of soy sauce, vinegar, and sugar alongside sliced Cheongyang chili and sesame seeds.
Read more
Cleaning the soil from the bulb-like roots and cutting the chives to five-centimeter lengths prepares the main ingredient; the brine must then be cooled fully before pouring, because residual heat drives off the chives' volatile, peppery aroma rapidly. Pouring while still hot can strip much of the sharp fragrance in seconds. After one day of refrigeration the pickle is ready to eat, but by day three the brine penetrates the stalks fully and the flavor deepens. Served alongside grilled meat, the sharp garlicky bite of the chives and the tangy acidity of the brine cut through the fat cleanly -- a pairing that makes this a prized springtime side dish.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Heat
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.
- 3Prep
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.
- 4Control
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.
- 5Finish
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.
- 6Season
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fully cooled soy brine preserves the pungent volatile aroma of seasonal dallae wild chive pickles.
- Finish cue
- 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.
- Storage and reheating
- Keep the wild chives pressed below the brine while refrigerated so the bulbs season evenly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
23min, 7 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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