Korean Wild Chive Pickle (Spring Chive Soy Brine)
Dallae jangajji is a seasonal Korean pickle made by submerging spring wild chives in a brine of soy sauce, vinegar, and sugar with sliced Cheongyang chili and sesame seeds. Cleaning the dirt from the bulb-like roots and cutting the chives to five-centimeter lengths is the first step, after which the brine must be cooled past boiling point before pouring to preserve the wild chive's volatile, peppery aroma. Sesame seeds scattered on top add a mild toasted note. Ready after one day of refrigeration, this pickle is at its best as a springtime accompaniment to grilled meat, where the sharp, garlicky bite of the chives cuts cleanly through richness.
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Instructions
- 1
Clean wild chives thoroughly, removing dirt from roots.
- 2
Cut into 5 cm lengths and place in a jar.
- 3
Add thinly sliced chili to the jar.
- 4
Boil soy sauce, water, vinegar, and sugar for brine.
- 5
Cool and pour brine over chives, then add sesame seeds and seal.
- 6
Refrigerate for one day before serving.
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