Spring Delight: Refreshing Wild Chive and Cucumber Salad
A Vibrant Wild Chive and Cucumber Salad Recipe
This refreshing salad features fresh wild chives and crisp cucumbers, tossed in a zesty, spicy, and slightly sweet dressing. It’s a perfect accompaniment to a warm bowl of rice, bringing the essence of spring to your table. Simple yet incredibly flavorful, it’s an ideal spring side dish to awaken your appetite.
Main Ingredients
- 1/2 bunch fresh wild chives (Korean: Dallae) – Trim the root ends, wash thoroughly to remove any dirt, and pat dry.
- 1 crisp cucumber (washed)
- 1 Korean chili pepper (Cheongyang pepper), optional for extra spice
- 1 tablespoon toasted sesame seeds
Dressing Ingredients
- 2 tablespoons gochugaru (Korean chili flakes, fine)
- 1/2 tablespoon fish sauce (for umami)
- 1/3 tablespoon salt (adjust to taste)
- 1+1/2 tablespoons sugar (balances the flavors)
- 2 tablespoons vinegar (for tanginess)
- 1 teaspoon sesame oil (for aroma)
- 2 tablespoons gochugaru (Korean chili flakes, fine)
- 1/2 tablespoon fish sauce (for umami)
- 1/3 tablespoon salt (adjust to taste)
- 1+1/2 tablespoons sugar (balances the flavors)
- 2 tablespoons vinegar (for tanginess)
- 1 teaspoon sesame oil (for aroma)
Cooking Instructions
Step 1
First, prepare the wild chives. Gently trim away any muddy root ends and peel off any loose outer skin. Rinse them thoroughly under cold running water, shaking gently to remove dirt. Drain well in a colander. Ensuring your wild chives are fresh will significantly enhance the dish’s flavor.
Step 2
Once cleaned, cut the wild chives into roughly 1-1.5 inch (2-3 cm) lengths. Avoid cutting them too finely, as this can diminish the texture and prevent the dressing from adhering properly. Moderately sized pieces are best.
Step 3
Wash the cucumber well, perhaps by rubbing it lightly with salt to remove any wax or surface impurities. Slice it thinly into half-moons or julienne it. In this recipe, we skip the salting and draining step for the cucumber to maintain its crispness, so thin slicing is key.
Step 4
In a small bowl, combine all the dressing ingredients: gochugaru, fish sauce, salt, sugar, vinegar, and sesame oil. Whisk them together thoroughly with a spoon until the sugar and salt are dissolved and the dressing is well incorporated. A smooth dressing ensures even flavor distribution.
Step 5
Place the sliced cucumber and cut wild chives into a larger mixing bowl. Drizzle about 1 tablespoon of sesame oil over them first and gently toss. This initial light coating of sesame oil helps to protect the wild chives, preventing them from becoming too soggy when mixed with the dressing later, thus preserving their pleasant crunch.
Step 6
Pour the prepared dressing over the ingredients in the bowl. Using your hands or a spatula, gently toss everything together. Be careful not to overmix or squeeze too hard, as this can bruise the ingredients and release too much moisture, leading to a less desirable texture and potentially a ‘green’ taste. The goal is to evenly coat everything without crushing it. If you desire more heat, finely mince the Korean chili pepper and add it now.
Step 7
Finally, sprinkle a generous amount of toasted sesame seeds over the salad for a nutty aroma and flavor. Give it one last gentle toss. Your delicious and vibrant Wild Chive and Cucumber Salad is ready to be enjoyed! It’s wonderful as a side dish or as a fresh topping for bibimbap.
