Dallae Muchim
Cut 150 g cleaned dallae into 3 to 4 cm lengths and press off any surface water with paper towels so the dressing is not diluted. Stir 1 tsp sugar into 2 tbsp soy sauce and 1 tbsp vinegar until the grains disappear, then add 1 tsp gochugaru and 1 tbsp sesame oil. Dallae wilts quickly, so dress it just before serving, lifting from the bottom with the fingertips and not pressing hard, and sprinkle on 1 tsp sesame seeds.
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Both the small bulbs and the leaves of dallae, a Korean wild chive, go in raw, tossed in soy sauce, vinegar, gochugaru and sesame oil.
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Cleaning takes the longest: soil hides between the bulbs, and the dark core and loose outer skin have to come off.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
When the leaves and bulbs are thinly coated, sprinkle over 1 teaspoon sesame seeds.
Transfer to a serving dish immediately before the chives soften.
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