Dallae Shrimp Citrus Millet Salad
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Dallae shrimp citrus millet salad builds a Korean-style grain bowl around the sharp, garlic-like bite of wild chive (dallae), tangerine segments, and blanched shrimp, set on a base of cooked millet.
Read more
Millet grains are smaller than rice and cook quickly; prepared until just fluffy rather than sticky, each grain stays separate, which makes it ideal as a salad base that absorbs dressing without clumping. Dallae should be rinsed and used immediately - prolonged soaking in water dulls its volatile pungency. The dressing combines yuzu syrup and white wine vinegar: the acid from both counteracts any brininess from the shrimp while the citrus notes amplify the wild chive. Arugula added at the end introduces a peppery bitterness that anchors the lighter flavors. Dallae peaks in March through early April, when its aroma is most concentrated. Hallabong or cheonhyehyang can substitute for standard tangerines; torn by hand rather than sliced, the fruit releases juice directly into the dressing.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Rinse 70 g millet in a sieve under running water.
Simmer with 140 ml water over low heat for 12 minutes, then steam covered for 5 minutes off heat. Cool before using.
- 2Season
Blanch 180 g cocktail shrimp in lightly salted boiling water for 2 minutes.
Drain and rinse in cold water to keep the springy texture.
- 3Prep
Cut 40 g dallae into 4 cm lengths.
Slice 40 g red onion as thin as possible and soak in cold water for 5 minutes to mellow it. Drain well.
- 4Prep
Cut the top and bottom off one tangerine, stand it upright, and remove all peel and pith.
Slide a knife between membranes to release the segments.
- 5Season
Whisk together 1 tbsp yuja-cheong, 1 tbsp white wine vinegar, 1.5 tbsp olive oil, and 0.25 tsp salt until smooth.
- 6Prep
Combine 60 g arugula, dallae, millet, shrimp, and citrus segments in a large bowl.
Add dressing and fold gently to keep the citrus intact.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Wild dallae chive must be used immediately after rinsing to preserve its delicate, garlic-like aroma.
- Finish cue
- Combine 60 g arugula, dallae, millet, shrimp, and citrus segments in a large bowl.
- Avoid this
- Cool millet fully before mixing so the salad stays fresh, not soggy.
- Substitution
- Hallabong or cheonhyehyang can substitute for standard tangerines; torn by hand rather than sliced, the fruit releases juice directly into the dressing.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 10 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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