Fragrant and Crisp Seasoned Chives Salad
A Delicious and Nutritious Seasoned Chives Salad Rich in Vitamins and Iron
This seasoned chives salad is a versatile side dish, perfect as a topping for noodles or as a component in bibimbap. The chives offer a delightful aroma and a satisfying crisp texture. Enjoying this vibrant green vegetable makes you feel refreshed and healthy. Let’s create a simple yet invigorating addition to your meal!
Main Ingredients
- 150g fresh chives
- 1/2 Tbsp salt (for blanching)
Seasoning Ingredients
- 1 Tbsp soy sauce or fish sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds or ground sesame seeds
- Pinch of salt (for final taste adjustment)
- 1 Korean green chili pepper (optional, for added heat)
- 1 Tbsp soy sauce or fish sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds or ground sesame seeds
- Pinch of salt (for final taste adjustment)
- 1 Korean green chili pepper (optional, for added heat)
Cooking Instructions
Step 1
First, prepare 150g of fresh chives. Gently rinse the chives under running water 3 to 4 times to ensure all dirt and debris are removed. Trim off any wilted leaves or unsightly parts for a clean preparation.
Step 2
Fill a pot with plenty of water and add 1/2 tablespoon of salt. Bring the water to a rolling boil. Once boiling, add the prepared chives and blanch them for a very short time, about 30 seconds in total, turning them over for about 15 seconds per side. Be careful not to overcook, as they will become mushy.
Step 3
Immediately after blanching, transfer the chives to a bowl of cold water. This rapid cooling helps to preserve their vibrant green color and maintain their crisp texture.
Step 4
Gently gather the chives from the cold water and lightly squeeze out excess water with your hands. Avoid squeezing too hard, as this can diminish their flavor. The goal is just to remove enough water so they aren’t dripping wet.
Step 5
Place the patted-dry chives on a clean cutting board. Cut them into bite-sized pieces, approximately 3 to 4 cm (about 1.5 inches) in length. Cutting them to a manageable size will make them easier to eat.
Step 6
If using, thinly slice the Korean green chili pepper into rounds. You can include this for a spicy kick, or omit it if you prefer a milder dish or if serving to children.
Step 7
In a mixing bowl, combine the seasoning ingredients: 1 tablespoon of soy sauce (or fish sauce), 1 tablespoon of gochugaru, 1/2 tablespoon of minced garlic, 1/2 tablespoon of sesame seeds, and 1/2 tablespoon of sesame oil. Add the sliced chili pepper at this stage if using.
Step 8
Add the cut chives to the bowl with the seasonings. Gently toss and mix the chives, separating the strands with your fingers to ensure the dressing coats them evenly. Avoid overmixing; a light, ‘jiggle’ motion works best. Taste and adjust the seasoning with a pinch of salt if needed.
Step 9
Your fragrant and crisp seasoned chives salad is now ready! It’s delicious served immediately, or you can chill it in the refrigerator for a refreshing taste. Enjoy your meal!
