Quick & Easy Chives Salad (Gopchang House Style)
Quick & Easy Chives Salad (Gopchang House Style)
The Golden Recipe for Chives Salad Served at Popular Gopchang Restaurants
This is the much-loved chives salad from those busy gopchang (intestine) restaurants! I’m sharing the golden recipe that you can whip up in just 5 minutes at home. Spring is the perfect season for chives – they’re fragrant and tender, making this dish exceptionally delicious. This chives salad is fantastic served fresh like a traditional kimchi (geotjeori), and it’s also versatile enough to be used as a side ingredient in other dishes or even in savory pancakes. Requiring no pre-salting, it comes together quickly with just fresh chives and a simple sweet-and-sour dressing, making it an easy option even on busy days. It pairs wonderfully with grilled meats, cutting through the richness and enhancing the overall flavor. Try this super simple chives salad recipe to complete your delicious meal!
Main Ingredients- 1/2 bunch chives (approx. 100g)
- 1/2 onion (approx. 50g)
Seasoning Ingredients- 2.5 Tbsp chili powder (gochugaru)
- 1 Tbsp tuna extract (or anchovy sauce)
- 2/3 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp vinegar
- 1/3 Tbsp sugar
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2.5 Tbsp chili powder (gochugaru)
- 1 Tbsp tuna extract (or anchovy sauce)
- 2/3 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp vinegar
- 1/3 Tbsp sugar
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the chives. Remove any wilted or mushy leaves from leftover or refrigerated chives. Gently hold the chives without bending them under running water. Submerge them in a basin of water and swish them around to effectively wash away any dirt or debris. Pay special attention to the root ends, as they can retain soil; gently rub them with your fingers for a thorough clean.
Step 2
Chives are best enjoyed when fresh. They tend to become mushy quickly if left for too long, so it’s recommended to cook and consume them as soon as possible after purchase.
Step 3
After washing, gently shake off excess water from the chives and let them drain briefly in a colander. Adding sliced onion or carrot at this stage can enhance the flavor and texture. For this recipe, I’ve used half an onion from the refrigerator.
Step 4
Cut the drained chives into manageable lengths, about 4-5 cm (1.5-2 inches) long. Trim off any ragged or wilted ends for a neater appearance.
Step 5
Thinly slice the half onion into matchsticks. Feel free to add other vegetables like carrots or spicy green peppers according to your preference for added color and texture.
Step 6
Place the cut chives and sliced onion into a large mixing bowl.
Step 7
Now, add all the seasoning ingredients that will give the chives salad its signature flavor. Measure out 2.5 Tbsp chili powder, 1 Tbsp tuna extract (or anchovy sauce), 2/3 Tbsp soy sauce, 2 Tbsp vinegar, 1/3 Tbsp sugar, 1 Tbsp minced garlic, 1/2 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Adjust the seasoning quantities based on the amount of chives you are using. You can also modify the amounts of vinegar and sugar to suit your taste.
Step 8
Once all the seasonings are added, gently mix everything together with a light touch, being careful not to mash the chives. A gentle toss will help preserve the fresh, crisp texture of the chives. It’s important to mix lightly to avoid a raw, grassy flavor.
Step 9
Finish by sprinkling generously with toasted sesame seeds for extra nuttiness and flavor. Although I ran out of sesame seeds and couldn’t add them this time, the salad was still delightfully sweet and sour! This simple process results in a delicious chives salad that rivals those from gopchang restaurants.
