Spring Aroma Delight: Sweet & Tangy Wild Chive Salad (Dollae Muchim)
Spring Aroma Delight: Sweet & Tangy Wild Chive Salad (Dollae Muchim)
Irresistible Flavors: How to Make a Delicious Sweet and Sour Wild Chive Salad
Here’s a side dish that will truly awaken your appetite and lift your spirits! It’s the sweet and tangy Dollae Muchim. Its pungent yet refreshing taste pairs wonderfully with any meal, especially grilled meats. If you have the wild chives prepped, this salad comes together in a flash.
Ingredients- 1 bunch wild chives (approx. 100g)
- 2 Tbsp soy sauce
- 0.8 Tbsp sugar (adjust to taste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp vinegar (rice or apple cider recommended)
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds (optional)
Cooking Instructions
Step 1
Carefully clean and trim the wild chives. Remove any soil from the roots and peel off any brown or wilted outer layers from the bulb for a cleaner presentation. Rinse them thoroughly under cold running water a couple of times and gently pat them dry.
Step 2
Once cleaned, cut the wild chives into segments about 4 to 5 centimeters long. Cutting them too short might cause them to become mushy, so aim for a bite-sized length.
Step 3
Now, let’s prepare the dressing. In a mixing bowl, add 0.8 tablespoon of sugar. You can adjust the sweetness according to your preference.
Step 4
Add 1.5 tablespoons of gochugaru for a pleasant spicy kick.
Step 5
Next, add 2 tablespoons of soy sauce for savory depth, 1.5 tablespoons of vinegar for tanginess, 2 tablespoons of sesame oil for a rich aroma, and a pinch of toasted sesame seeds for garnish and extra flavor.
Step 6
Pour the prepared dressing over the cut wild chives. Gently toss and mix everything together with your hands, like you’re playfully squeezing a stress ball (‘jomal jomal’). Be gentle to avoid bruising the delicate chives. Once everything is well combined, your vibrant and flavorful Dollae Muchim is ready to be served!
