Spring Aroma Delight: Wild Chive and Bean Sprout Salad Recipe
Adding the Taste of Spring to Bean Sprout Salad with Wild Chives
Craving the fresh essence of spring on your dining table? This Wild Chive and Bean Sprout Salad, made with robust wild chives harvested from the garden after enduring winter, offers a unique flavor experience. Unlike the delicate chives often found in stores, these are thick and long, carefully dug out with their bulbs intact. The refreshing, slightly pungent aroma of wild chives blends perfectly with the crisp bean sprouts, creating a vibrant spring dish. Instead of the usual green onions, generously adding wild chives and mixing them thoroughly with the seasoning results in a bean sprout salad bursting with the fragrance of chives. This dish is perfect as a side for rice or even as a delicious appetizer. Discover this special spring recipe that’s sure to please!
Main Ingredients- 1 bunch fresh wild chives (approx. 100g)
- 450g crisp bean sprouts (1 standard package)
Cooking Instructions
Step 1
Prepare the fresh wild chives, freshly dug from the garden. First, remove any yellowed or withered leaves. Then, carefully wash the bulbs under running water multiple times to remove all dirt. Once clean, drain them well in a colander.
Step 2
Gather the washed and drained wild chives. Aim for a bunch that comfortably fills your hand, considering their length. This generous amount of chives will enhance the dish’s flavor.
Step 3
Gently crush the bulbous part of the wild chives a few times using the back of your knife, similar to how you would mince garlic. This technique helps to release more of the chives’ aroma and softens their texture, making them more pleasant to eat.
Step 4
Cut the wild chives into lengths of about 5-6 cm. Preparing them this way ensures they retain their crisp texture and fragrant aroma when mixed with the bean sprouts.
Step 5
Take the 450g of bean sprouts you purchased from the store. Rinse them gently once under running water and place them in a pot. Add enough water to generously cover the bean sprouts.
Step 6
Now, let’s cook the bean sprouts. Place the pot with bean sprouts and water over high heat. Cook with the lid open. Once the water begins to boil vigorously, gently stir the bean sprouts to ensure even cooking. Tip: To avoid a fishy smell, it’s best to either keep the lid off throughout the entire cooking process or keep it on from the start. If you must open the lid mid-cooking, do so sparingly. Cooking with the lid off from the beginning, like this, is a great way to prevent any unpleasant odors.
Step 7
After stirring the bean sprouts, continue to boil them vigorously over high heat for a bit longer, ensuring they are cooked evenly throughout.
Step 8
Once the bean sprouts are cooked, immediately drain them into a colander. Then, rinse them thoroughly under cold running water to cool them down. This cooling step is crucial for maintaining their crispness. After cooling, drain them thoroughly in the colander to remove as much water as possible, as excess moisture can dilute the seasoning.
Step 9
Transfer the drained bean sprouts and the prepared wild chives into a large mixing bowl.
Step 10
It’s time to add the delicious seasoning! Sprinkle 3 tablespoons of gochugaru evenly over the bean sprouts and chives. Next, add 4 tablespoons of guk-ganjang, 1.5 tablespoons of plum extract, 1.5 tablespoons of sesame oil, 0.5 tablespoon of minced garlic, and 1 tablespoon of toasted sesame seeds.
Step 11
Gently but thoroughly mix everything together with your hands, ensuring the seasoning coats the bean sprouts and chives generously. A good, firm mix is key for the flavors to meld beautifully. Your delicious Wild Chive and Bean Sprout Salad, with its perfect balance of pungent chive aroma and crisp bean sprout texture, is now ready!
