Dallae Muchim
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Dallae muchim dresses 150 g of Korean wild chives with soy sauce, vinegar, sugar, gochugaru, sesame oil, and sesame seeds.
Read more
Soil can remain between the small bulbs, so separate them gently while washing under cold running water. Remove the dark core, loose outer skin, and wilted leaves before cutting. Slice the cleaned bulbs and leaves into 3 to 4 cm lengths so both parts can be picked up together. If the surface is still wet, press it lightly with paper towels to keep the dressing from becoming diluted. In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 teaspoon sugar. Stir until the sugar grains are no longer visible, then add 1 teaspoon gochugaru and 1 tablespoon sesame oil. Mix until the pepper flakes are evenly moistened. Add the dallae just before serving and lift it from the bottom with your fingertips instead of pressing the thin stems. Stop once the leaves and bulbs have a light coating, sprinkle with 1 teaspoon sesame seeds, and transfer the muchim to a serving dish immediately. The recipe focuses on removing grit, controlling surface water, dissolving the sugar before the oil is added, and handling the slender chives gently during the final mixing stage.
Ingredients
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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.
- 6Step
When the leaves and bulbs are thinly coated, sprinkle over 1 teaspoon sesame seeds.
Transfer to a serving dish immediately before the chives soften.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- The small bulbs are separated while washing so trapped soil can be removed
- Finish cue
- When the leaves and bulbs are thinly coated, sprinkle over 1 teaspoon sesame seeds.
- Avoid this
- Do not press hard, because crushed stems release a grassy smell and wilt faster.
- Substitution
- Add the dallae just before serving and lift it from the bottom with your fingertips instead of pressing the thin stems.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
10min, 7 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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