Aromatic Seasoned Wild Chives (Naengi Muchim) – A Taste of Spring
It’s Wild Chives Season! ★ Enjoy the Freshness of Spring with Aromatic Naengi Muchim
Experience the vibrant essence of spring with this fragrant and refreshing Wild Chives Muchim (seasoned wild chives). This recipe captures the unique, slightly bitter, and wonderfully aromatic flavor of fresh naengi, bringing the taste of springtime right to your table. We provide detailed, step-by-step instructions, perfect even for beginner cooks. Brought to you by ‘Sesang-ui Modeun Recipe’ and ‘Man-gae Recipe’.
Main Ingredients- 1 bag of Wild Chives (Naengi, approx. 200g)
- Pinch of salt (for blanching)
- 1/3 Tbsp toasted sesame seeds
Seasoning Ingredients- 2/3 Tbsp Doenjang (fermented soybean paste)
- 1/3 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1/3 Tbsp minced garlic
- 1/2 Tbsp minced green onion
- 1 Tbsp sesame oil
- 2/3 Tbsp Doenjang (fermented soybean paste)
- 1/3 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1/3 Tbsp minced garlic
- 1/2 Tbsp minced green onion
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the fresh wild chives. Remove any yellow or wilted leaves. Gently scrape off any soil from the roots using the back of a knife until they are clean, as the roots are also edible. Cut the cleaned wild chives into bite-sized pieces, about 5-7 cm long.
Step 2
Now, let’s make the flavorful seasoning paste for your Naengi Muchim. In a bowl, combine 2/3 Tbsp of Doenjang, 1/3 Tbsp of Guk-ganjang, 1/3 Tbsp of minced garlic, 1/2 Tbsp of finely minced green onion, and 1 Tbsp of sesame oil for a nutty aroma. Whisk everything together thoroughly until you have a smooth, well-blended paste, ensuring there are no lumps of doenjang.
Step 3
To maintain the crisp texture and fresh flavor of the wild chives, we’ll blanch them briefly. Bring a pot of water to a boil and add a pinch of salt. This helps to enhance the vibrant green color of the chives and season them slightly. Once the water is boiling vigorously, add the prepared wild chives and blanch them for just 20-30 seconds. Be careful not to overcook them, as they can become mushy. Immediately after blanching, rinse the chives under cold running water to cool them down completely. This step is crucial for preserving their delightful crunchiness.
Step 4
Gently squeeze out any excess water from the blanched wild chives. Place the drained chives into the bowl with the prepared seasoning paste. Now, it’s time to mix! Gently toss and mix the chives with the seasoning, ensuring that every piece is evenly coated. Avoid mixing too vigorously to prevent the delicate chives from breaking. Finally, sprinkle 1/3 Tbsp of toasted sesame seeds over the top for added nutty flavor and visual appeal. Your delicious Naengi Muchim is now ready!
Step 5
Enjoy your fragrant Wild Chives Muchim, a true taste of spring! It pairs wonderfully with a bowl of warm rice and can even make it feel like a special meal. If you prefer a slightly sweeter note, feel free to add a tiny bit of sugar or plum extract to the seasoning.
