Korean Seasoned Wild Chive
Quick answer
Dallae-muchim is a raw spring side dish made from Korean wild chives dressed in soy sauce, gochugaru, vinegar, sugar, and sesame oil -- one of the clearest markers that s...
What makes this special
- Early spring wild chives provide a fleeting seasonal flavor in this raw, vinegary salad.
- Harvested only 3 weeks in early spring; fleeting seasonal herb
- Bulbs included to maximize the pungent burst in each bite
Key ingredients
Core cooking flow
- 1 Wash 150g of dallae under cold running water, shaking the bulbs apart so no...
- 2 Cut the cleaned dallae into 3 to 4cm lengths so the bulbs and leaves are easy to eat together.
- 3 In a bowl, stir together 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 teaspoon sugar first.
Dallae-muchim is a raw spring side dish made from Korean wild chives dressed in soy sauce, gochugaru, vinegar, sugar, and sesame oil -- one of the clearest markers that spring has arrived. Dallae emerges from hillsides in March, finer in stem than cultivated chives and carrying an intensely sharp, garlic-like aroma that vanishes almost immediately when cooked, which is why the herb is always used raw. The small bulbs and slender leaves are washed root-and-all, cut to three or four centimeters, and tossed in the seasoning just before serving. The result is a pungent, nose-clearing mouthful that contrasts directly with the deep, fermented warmth of doenjang-jjigae when the two are eaten together. The season for dallae is brief -- a few weeks in early spring -- making this banchan one of the more fleeting pleasures of the Korean table.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash 150g of dallae under cold running water, shaking the bulbs apart so no soil stays trapped between them.
Pull away the dark core, loose outer skin, and any wilted leaves before cutting.
- 2Prep
Cut the cleaned dallae into 3 to 4cm lengths so the bulbs and leaves are easy to eat together.
If the surface is wet, press lightly with paper towels so the dressing does not become diluted.
- 3Season
In a bowl, stir together 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 teaspoon sugar first.
Mix until the sugar grains are no longer visible, which keeps the seasoning even instead of sharp in spots.
- 4Season
Add 1 teaspoon gochugaru and 1 tablespoon sesame oil, then stir again.
The dressing is ready when the pepper flakes are fully moistened by the soy sauce and the liquid looks evenly red.
- 5Step
Just before serving, add the dallae to the bowl of dressing and lift it from the bottom with your fingertips.
Do not press hard, because crushed stems release a grassy smell and wilt faster.
- 6Finish
When the leaves and bulbs are thinly coated, sprinkle over 1 teaspoon sesame seeds.
Transfer to a serving dish immediately before the chives soften, and serve with soft tofu or doenjang-jjigae.
After the steps
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