Crisp and Delicious Stir-Fried Chives: A Simple Seasoning Recipe for a Rice Topping!
Spicy, Sweet, and Refreshing Chive Salad Recipe
Introducing a recipe for a refreshingly tangy and savory chive salad! This style of chive salad, seasoned with chili powder, won’t get watery even when refrigerated and pairs perfectly with any dish, receiving rave reviews. Chive salad is delicious as a side dish with rice, can be mixed into bibimbap, and is an excellent accompaniment to grilled pork belly or duck. I recently enjoyed some grilled duck with this simple chive salad myself! The dressing ingredients include chili powder, a touch of fish sauce, soy sauce, vinegar, and sugar. The harmonious blend of soy sauce’s rich flavor, fish sauce’s umami, and the balance of vinegar and sesame oil creates a truly delightful taste. Let’s start making this simple chive salad!
Main Ingredients
- 150g Chives
Cooking Instructions
Step 1
First, prepare the chives. Fill a bowl with enough water to submerge the chives and add a little vinegar. This helps to loosen any dirt or debris clinging to the chives, making them easier to wash off. Let them soak for about 5 minutes.
Step 2
Gently shake the chives to remove any large clumps of dirt. Pay special attention to the root end, which can hold more soil, and rub them clean with your fingers. Rinse thoroughly under clean running water a couple of times. Once clean, drain the chives well in a colander. Ensuring the chives are well-drained is key to preventing the dressing from becoming watery and ensuring a flavorful mix.
Step 3
Trim off any dirty or wilted ends from the drained chives with a knife. This will make them look neater and easier to eat.
Step 4
Cut the trimmed chives into lengths of about 5 to 6 cm (approximately 2 to 2.5 inches). Cutting them to this length ensures they are easy to handle and the dressing coats them well. If the chive leaves are very wide, you can slice them in half lengthwise. Trim the leaf tips to make them uniform.
Step 5
Now, let’s make the delicious dressing. In a large bowl, combine the gochugaru, fish sauce (or eoganjjajang), soy sauce, plum extract, sugar, and vinegar. Stir well until the sugar dissolves and the ingredients are fully incorporated. If you don’t have eoganjjajang, you can use anchovy or sand lance fish sauce. However, since fish sauces vary in saltiness, it’s best to start with a smaller amount and add more to taste if needed.
Step 6
Add the cut chives to the prepared dressing and gently toss them with your hands, as if massaging them. Be careful not to overmix or squeeze too hard, as this can make the chives mushy and release a raw grassy flavor. The goal is to coat the chives lightly while preserving their crisp texture.
Step 7
Once the chives are evenly coated with the dressing, add the sesame oil and toasted sesame seeds. Give it one final gentle toss to combine. The sesame oil and seeds will add a wonderful nutty aroma and finish.
Step 8
Voilà! Your crisp chive salad with a non-watery, rich dressing is ready. The crunchy texture and the perfect balance of sweet, sour, and spicy flavors make this a wonderfully addictive side dish that will have you finishing your rice in no time. Enjoy your delicious meal!
