Dallae Shrimp Citrus Millet Salad
Quick answer
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...
What makes this special
- Wild dallae chive must be used immediately after rinsing to preserve its delicate, garlic-like aroma.
- Dallae wild chive loses its scent if soaked, so it is rinsed and used immediately
- Yuja-cheong and white wine vinegar dressing suppresses shrimp's fishy edge
Key ingredients
Core cooking flow
- 1 Rinse 70 g millet in a sieve under running water.
- 2 Blanch 180 g cocktail shrimp in lightly salted boiling water for 2 minutes.
- 3 Cut 40 g dallae into 4 cm lengths. Slice 40 g red onion as thin as possible...
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. 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.
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.
After the steps
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