Aromatic Wild Chive Soy Sauce
Wild Chive Soy Sauce: Perfect for Savory Grilled Seaweed Wraps!
I couldn’t resist the fresh, invigorating scent of wild chives (dallae) at the market, so I bought some right away! After preparing them, their wonderful aroma filled the kitchen. Adding them to this sauce with other fresh vegetables has turned it into an absolute rice-thief! A dish that tastes so good with just plain rice, especially when paired with crispy seaweed.
Main Ingredients- 1 large bowl of fresh wild chives (trim the root ends)
- 2 cups onion (finely minced or chopped)
- 1 cup carrot (finely minced or chopped)
- 1 cup garlic chives or regular chives (chopped)
- A little bit of bell pepper (any color, finely chopped)
- A little bit of minced green onion (white parts)
Seasoning- 300ml soy sauce
- 100ml tuna extract (for umami)
- 100ml coarse gochugaru (Korean chili flakes, for spiciness)
- 50ml fine gochugaru (for color and milder spice)
- 200ml cooking wine or mirin
- 200ml corn syrup or rice syrup
- 50ml minced garlic
- Generous amount of toasted sesame seeds
- Generous amount of sesame oil
- 300ml soy sauce
- 100ml tuna extract (for umami)
- 100ml coarse gochugaru (Korean chili flakes, for spiciness)
- 50ml fine gochugaru (for color and milder spice)
- 200ml cooking wine or mirin
- 200ml corn syrup or rice syrup
- 50ml minced garlic
- Generous amount of toasted sesame seeds
- Generous amount of sesame oil
Cooking Instructions
Step 1
Prepare the fresh wild chives. Carefully trim off any dirt or tough parts from the root ends with a knife. Discard any bruised or wilted sections for the best flavor.
Step 2
Rinse the prepared wild chives under cold running water several times, gently agitating them to remove any remaining dirt or debris. Drain them thoroughly in a colander. Ensuring they are well-drained will prevent the sauce from becoming too watery.
Step 3
If the root bulbs of the wild chives are particularly thick, gently flatten them with the flat side of your knife or chop them into smaller pieces. This helps the seasoning to be absorbed evenly and makes them easier to eat.
Step 4
Chop the cleaned wild chives into pieces about 1 to 1.5 cm long. Cutting them into a manageable size ensures they mix well with the other ingredients and are pleasant to eat.
Step 5
Prepare the remaining vegetables: finely chop the onion, carrot, chives, and bell pepper. Using a mix of colorful bell peppers will make the final soy sauce visually appealing.
Step 6
In a large bowl or container, combine all the seasoning ingredients: soy sauce, tuna extract, coarse gochugaru, fine gochugaru, cooking wine, corn syrup, and minced garlic. Add the prepared wild chives and all the chopped vegetables to the bowl.
Step 7
Mix everything together thoroughly with a spatula or spoon until well combined. Taste the sauce and adjust the seasoning according to your preference. You can add more soy sauce for saltiness, syrup for sweetness, or chili flakes for more heat. Finish with a generous drizzle of toasted sesame seeds and sesame oil for a fragrant and delicious wild chive soy sauce. Enjoy!
