Fresh & Zesty! Aromatic Wild Chives Salad (Chamnamul Muchim)
Making Chamnamul Kimchi: A Delicious Twist on Chef Kim Sun-young’s Recipe
Inspired by Chef Kim Sun-young’s famous rapini kimchi recipe, I’ve adapted her dressing to create an incredible wild chive kimchi (Chamnamul Muchim). This dish is so wonderfully flavorful, balancing fragrance, tanginess, and sweetness, that I found myself finishing several plates in one sitting! It’s truly addictive. Give this delightful Chamnamul Muchim a try – it’s guaranteed to awaken your appetite!
Main Ingredients- 250g fresh wild chives (Chamnamul), thoroughly washed and trimmed
Cooking Instructions
Step 1
Begin by thoroughly washing the wild chives (Chamnamul) under cold running water to remove any dirt or grit. Drain them lightly. Then, cut the chives into bite-sized pieces, about 5cm long. If the stems are particularly long, trim them to ensure the dressing coats evenly.
Step 2
Now, let’s prepare the flavorful dressing that will make this Chamnamul Muchim shine. In a mixing bowl, combine the yuzu marmalade, vinegar, gochugaru (chili flakes), minced garlic, tuna extract, toasted sesame seeds, and sesame oil. Whisk everything together until well combined, allowing the flavors to meld beautifully.
Step 3
Add the prepared dressing to the cut wild chives. Gently toss and mix using your hands, like a gentle massage, ensuring each strand of chive is coated with the dressing. Avoid overmixing, which can make the chives mushy. The key is to coat them delicately. Taste and adjust seasoning if needed – add a touch more tuna extract for saltiness or yuzu marmalade for sweetness. This fresh Chamnamul Muchim is best enjoyed immediately for its vibrant flavor and crisp texture!
