Springtime Delight: Zesty Wild Garlic Sauce (Dallaae Jang)
The Perfect All-Purpose Sauce for Wraps and Bibimbap – A Flavorful Dallaae Jang / Dallaae Soy Sauce Recipe
This vibrant Dallaae Jang (wild garlic sauce) is a perfect accompaniment for fresh leafy wraps like cabbage, lettuce, and perilla leaves, offering a delightful burst of flavor. Its refreshing, slightly pungent taste makes it an ideal condiment for dishes like Dotorimuk (acorn jelly). It’s a quintessential spring delicacy that awakens the palate. (Tip: For extra spiciness, increase the amount of Cheongyang chili peppers or add red chili peppers!) *For a spicy and sweet Dallaae salad recipe, please click @6998156.*
Main Ingredients- 3 stalks fresh wild garlic (Dallaae) – Wash thoroughly after removing dirt and any tough outer skins from the roots.
Seasoning Ingredients- 5 Tbsp Soy Sauce (Use Korean soup soy sauce for a milder taste or regular soy sauce for more umami)
- 0.5 Tbsp Sesame Oil (Adds a rich, nutty aroma)
- 1.5 Tbsp Plum Extract (Provides sweetness and a glossy finish)
- 0.5 Tbsp Minced Garlic (For a pungent kick)
- 0.5 Tbsp Gochugaru (Korean chili flakes) (Adjust to your preference; adds a mild heat)
- 0.5 Tbsp Toasted Sesame Seeds (For nutty flavor and visual appeal)
- 1 Cheongyang chili pepper (seeds removed and finely minced) (Add up to 2 if you prefer it spicier)
- Red chili pepper (optional, about 1/2 pepper, finely minced) (Adds color if desired)
- 5 Tbsp Soy Sauce (Use Korean soup soy sauce for a milder taste or regular soy sauce for more umami)
- 0.5 Tbsp Sesame Oil (Adds a rich, nutty aroma)
- 1.5 Tbsp Plum Extract (Provides sweetness and a glossy finish)
- 0.5 Tbsp Minced Garlic (For a pungent kick)
- 0.5 Tbsp Gochugaru (Korean chili flakes) (Adjust to your preference; adds a mild heat)
- 0.5 Tbsp Toasted Sesame Seeds (For nutty flavor and visual appeal)
- 1 Cheongyang chili pepper (seeds removed and finely minced) (Add up to 2 if you prefer it spicier)
- Red chili pepper (optional, about 1/2 pepper, finely minced) (Adds color if desired)
Cooking Instructions
Step 1
Carefully peel off any dirt or tough outer layers from the roots of the fresh wild garlic (Dallaae). Rinse them gently under running water several times, being careful not to make them mushy. Pat them dry with a paper towel. Finely chop the Dallaae with a knife. Be mindful not to chop too finely, as this can release too much of the raw, pungent flavor.
Step 2
This amount of chopped Dallaae (about 3 stalks) is for making the sauce. (Tip: Any leftover Dallaae can be used to make a separate, fragrant Dallaae salad!)
Step 3
In a mixing bowl, combine the soy sauce (5 Tbsp), sesame oil (0.5 Tbsp), plum extract (1.5 Tbsp), minced garlic (0.5 Tbsp), Gochugaru (0.5 Tbsp), and toasted sesame seeds (0.5 Tbsp). Add the finely minced Cheongyang chili pepper (1) and the optional red chili pepper. Stir everything together until well combined.
Step 4
Serve this delicious Dallaae Jang generously over sliced Dotorimuk (acorn jelly). The chewy texture of the jelly combined with the zesty sauce is truly fantastic. It also makes a wonderful side dish for rice.
Step 5
Enjoy this Dallaae Jang with crisp cabbage, fresh lettuce, perilla leaves, or any other wrap you like. Place a spoonful of the sauce onto your chosen greens and wrap it up for a delightful bite. It’s a taste of spring that fills your mouth with aromatic goodness.