Spring Wild Chive Pickle (Dallae Jangajji)
Spring Wild Chive Pickle (Dallae Jangajji)
A Springtime Side Dish Masterpiece: The Golden Ratio for Wild Chive Pickles
This unique pickle is made with wild chives (dallae), known for their pungent and refreshing aroma. Unlike other pickles, dallae jangajji can be used as a flavorful sauce for bibimbap (mixed rice). Enjoying it wrapped in roasted seaweed sheets brings back nostalgic memories of my mother’s cooking, reminiscent of childhood meals.
Main Ingredients- 2 bunches of fresh wild chives (dallae)
Pickling Brine- 1 cup soy sauce
- 2 cups water
- 1/2 cup white sugar
- 1/2 cup vinegar
- 1 cup soy sauce
- 2 cups water
- 1/2 cup white sugar
- 1/2 cup vinegar
Cooking Instructions
Step 1
Wild chives sold in stores often come in packs of two bunches. Look for ones that aren’t too long and are fresh, as overly long ones can be tough. You’ll notice small, dark lumps attached to the roots of the dallae. It’s a bit tedious, but it’s important to carefully remove these dirt clumps one by one. Then, peel away the thin outer skin from the white root part for a cleaner taste and texture.
Step 2
After trimming, rinse the wild chives thoroughly under cold running water multiple times to ensure all dirt and grit are washed away. Once clean, let them drain well in a colander. Gently arrange them neatly so they don’t get tangled.
Step 3
Cut the drained wild chives into approximately 3cm (about 1.2 inches) lengths. While some people tie several stalks together, I find it more convenient to cut them into bite-sized pieces so they can be easily picked out and eaten.
Step 4
Place the cut wild chives into a clean container. Prepare the pickling brine by mixing 1 cup of soy sauce, 2 cups of water, 1/2 cup of sugar, and 1/2 cup of vinegar. Stir well until the sugar is completely dissolved. Pour this mixture directly over the wild chives in the container. There’s no need to boil the brine for this recipe.
Step 5
Store the dallae jangajji in the refrigerator. It will be ready to eat after 3 days. When serving, you can enhance the flavor by mixing in a pinch of toasted sesame seeds or red pepper flakes. The pickles offer a delightful sweet and sour taste, infused with the fresh aroma of spring. If you plan to make a larger batch for longer storage, it’s recommended to boil the brine, let it cool completely, and then pour it over the chives. I made a smaller batch for immediate consumption. Wild chives are known for their spicy flavor and warming properties, and they are rich in Vitamin C and calcium, which are beneficial for anemia and arterialclerosis. While the nutritional benefits are appealing, I primarily made this because my husband loves dallae!
