Aromatic Seasoned Wild Chives (Dollae Muchim) – No Vinegar
How to Make Delicious Seasoned Wild Chives (Dollae Muchim) and Seasoned Chive Sauce, Preserving the Authentic Flavor Without Vinegar
Brighten up your mealtime with this refreshing spring wild chive dish! This recipe omits vinegar to fully capture the unique peppery and fresh aroma of dollae. It’s a delightful side dish that’s perfect as a simple appetizer or a light snack.
Main Ingredients
- 100g wild chives (dollae)
Seasoning (Tablespoon Measurements)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sugar
- 3 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sugar
- 3 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
The dollae I bought wasn’t bundled, so I carefully snapped off the white root parts while trimming and set them aside. Then, I washed them several times under running water to remove any dirt and debris.
Step 2
Trimming the dollae roots is simple. You need to remove the bulbous outer skin, indicated by the red arrow, and the brown rootlets, indicated by the yellow arrow.
Step 3
Gently peel off the bulbous skin with your fingers. For the brown rootlets, use a knife to lightly snip them off.
Step 4
After trimming the roots, cut the white root parts into bite-sized pieces (about 3cm long) and set them aside for washing. Similarly, cut the green stems for easier washing.
Step 5
Pour enough water to cover the dollae roots, add 1 tablespoon of vinegar, and let it soak for about 5 minutes. This helps loosen impurities. Then, use your fingers like a comb to gently swish the dollae in the water. Rinse thoroughly until the water runs clear, ensuring all soil is removed.
Step 6
After washing the roots, rinse the green leafy parts. The leaves usually clean up quickly, so just a couple of gentle rinses should suffice. While washing, remove any wilted or bruised leaves.
Step 7
Drain the washed dollae well in a colander. Because the curly dollae tend to clump together, cut them into approximately 3cm lengths. This makes it easier to mix with the seasoning and to eat.
Step 8
Now, let’s make the delicious seasoning! In a bowl, combine the red pepper flakes, sugar, soy sauce, and plum extract. Mix well. Taste a little and adjust the amount of red pepper flakes for spiciness and sugar for sweetness according to your preference.
Step 9
Add all the prepared dollae to the seasoning. It’s important to gently mix them with chopsticks, rather than vigorous stirring, to preserve the fresh aroma of the dollae. Be careful not to mash them, as this can result in a raw, ‘green’ flavor.
Step 10
Finally, drizzle in a little sesame oil and sprinkle with toasted sesame seeds. Your fragrant seasoned wild chives are ready! It’s a quintessential spring vegetable dish that awakens your appetite.
Step 11
This seasoned dollae has just the right amount of moisture, making it easy to pick up and eat. If you prefer a saucier dollae dish, add a little water so the dollae are partially submerged in the sauce, and adjust the seasoning with more soy sauce if needed. It’s also fantastic mixed with rice!
Step 12
To preserve the authentic flavor and aroma of the dollae, this recipe deliberately omits minced garlic and green onions. By seasoning only with red pepper flakes, soy sauce, plum extract, and sugar, you achieve a clean and refreshing taste without any heaviness. Also, it’s best to use sesame oil sparingly, just enough to add a subtle aroma, rather than overpowering the dollae’s natural scent. This way, you can fully appreciate the rich fragrance of the wild chives!
