Korean Wild Chive Kimchi (Spring Quick Gochugaru)
Dallae kimchi is a quick spring kimchi where wild chives are salted for just eight minutes to barely wilt them, then dressed in gochugaru, sand lance fish sauce, plum extract, and Korean pear juice. The bulb-end roots carry the strongest aroma, so they should not be trimmed too short, and seasoning from the root upward ensures even flavor distribution. Pear juice adds moisture and a gentle fruit sweetness that buffers the chili heat, while sand lance fish sauce provides a lighter umami than standard anchovy versions. This kimchi tastes fresh and fragrant immediately after preparation, but one day of refrigeration allows a mild fermented depth to develop, making it a seasonal side dish worth the brief wait.
Adjust Servings
Instructions
- 1
Wash off root dirt thoroughly and halve long wild chives.
- 2
Salt for 8 minutes, rinse lightly, and drain in a sieve.
- 3
Mix chili flakes, fish sauce, garlic, ginger, plum extract, and pear juice.
- 4
Add dallae and gently coat, starting from the root ends.
- 5
Finish with sesame seeds, transfer to a container, and refrigerate.
- 6
Enjoy immediately, or ferment one day for deeper flavor.
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