Spring Vegetable ‘Dallae Jang’ (Seasoned Chive)
Spring Aroma Alert! Versatile Dallae Jang Recipe – Enjoy with Bean Sprout Rice, Bibimbap, Noodles, Tofu, and More!
Introducing ‘Dallae Jang,’ a versatile seasoned paste made with fragrant spring chives! It’s perfect for bean sprout rice, various bibimbap dishes, party noodles, or served alongside tofu and jelly for a taste of spring. You can also watch the recipe video here: https://youtu.be/2eqcr3Yw89E
Key Ingredients- 1 small bunch of dallae (Korean chives, approx. 72g)
- 1/4 onion
- 2 Cheongyang chili peppers (adjust to spice preference)
- 1 red chili pepper
- 3 cloves garlic
Cooking Instructions
Step 1
If you prefer less spice or are cooking for children, you can substitute the Cheongyang chili peppers with regular chili peppers or omit them entirely. Use them as is if you enjoy a spicy kick.
Step 2
Dallae has soil on its roots, so wash them thoroughly under running water, gently rubbing to remove any dirt. Trim off any yellowed or bruised leaves, and also remove the dark bits clinging to the ends of the roots. This step is crucial to prevent any earthy taste and ensure a fresh flavor.
Step 3
Lightly pound the thicker stems of the dallae with the back of a knife to tenderize them, then finely chop them. The key is to chop them small enough so they mix well into the seasoning.
Step 4
Finely mince the onion, red chili peppers, and garlic after washing them. Adding a bit more onion can help mellow out the saltiness of the seasoning and add a pleasant sweetness.
Step 5
In a large bowl, combine the prepared dallae, minced onion, minced chili peppers, and minced garlic. Add the soy sauce, soup soy sauce, gochugaru, maesilcheong, toasted sesame seeds, and sesame oil. Mix everything together thoroughly to create your delicious dallae jang.
Step 6
For a different nutty aroma, consider using perilla oil instead of sesame oil. This will give your dallae jang a unique and delightful flavor profile.
Step 7
This finished dallae jang is incredibly delicious when spread generously on a piece of grilled seaweed and rolled up! Try it with bean sprout rice, bibimbap, cold noodles, as a topping for warm rice, or with tofu and jelly. This versatile seasoned paste will add a wonderful touch of spring to many dishes.
