Wild Chive and Dried Shredded Squids Salad (Dallae Jinmichae Muchim)
Spicy & Tangy Dried Shredded Squids Salad with Wild Chives
A delightful side dish featuring chewy dried shredded squids (Jjimichae) tossed with pungent and aromatic wild chives (Dallae). This salad offers a unique twist on the traditional Jjimichae, incorporating the fresh, herbaceous notes of spring chives for a flavor profile reminiscent of a vibrant vegetable side dish. Instead of a plain Jjimichae salad, try this refreshing version with dallae for a unique and flavorful banchan. It’s perfect for banishing blandness from your meals!
Main Ingredients- 100g Wild Chives (Dallae) – Trim off roots and soil, wash thoroughly
- 100g Dried Shredded Squids (Hong Jinmichae) – Choose good quality ones for a chewy texture
Seasoning Ingredients- 1 Tbsp Soy Sauce for Soup (Guk-ganjang) – For a deep savory flavor
- 1 Tbsp Red Pepper Flakes (Gochugaru) – Adjust to your spice preference
- 1 Tbsp Vinegar – Adds a tangy note to cut through richness
- 2 Tbsp Plum Extract (Maesilcheong) – For a subtle sweetness and fruity aroma
- 1 tsp Minced Garlic – Balances the flavors with its pungent aroma
- Pinch of Toasted Sesame Seeds – For nutty flavor and visual appeal
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang) – For a deep savory flavor
- 1 Tbsp Red Pepper Flakes (Gochugaru) – Adjust to your spice preference
- 1 Tbsp Vinegar – Adds a tangy note to cut through richness
- 2 Tbsp Plum Extract (Maesilcheong) – For a subtle sweetness and fruity aroma
- 1 tsp Minced Garlic – Balances the flavors with its pungent aroma
- Pinch of Toasted Sesame Seeds – For nutty flavor and visual appeal
Cooking Instructions
Step 1
Carefully clean the wild chives (Dallae) by removing any dirt or outer skin from the roots. Rinse them thoroughly under running water. Gently pat them dry and then cut them into bite-sized pieces, about 3-4 cm long.
Step 2
Lightly rinse the dried shredded squids (Hong Jinmichae) under cold water. This helps to remove any excess oil and prepares them to absorb the seasoning better. Squeeze out any excess water thoroughly.
Step 3
If the dried shredded squids are too long, snip them into more manageable, bite-sized lengths (about 5-7 cm) using scissors. This will ensure the seasoning coats them evenly for a more delicious bite.
Step 4
In a small bowl, combine all the seasoning ingredients: soy sauce for soup, red pepper flakes, vinegar, plum extract, and minced garlic. Whisk them together well until the seasoning paste is smooth and fully incorporated. Taste and adjust if needed.
Step 5
Place all the prepared dried shredded squids into a larger mixing bowl.
Step 6
Pour the freshly made seasoning mixture over the dried shredded squids.
Step 7
Gently massage the seasoning into the dried shredded squids with your hands. Continue mixing for about 1-2 minutes until the squids are evenly coated and begin to soften slightly, allowing the flavors to meld.
Step 8
Now, add the prepared wild chives (Dallae) to the bowl with the seasoned squids.
Step 9
To preserve the fresh, crisp texture and vibrant aroma of the wild chives, toss them gently with the squids. Avoid over-mixing, as this can make the chives wilt. Gently fold and mix until just combined. This ensures the chives remain pleasantly crunchy.
Step 10
Transfer the finished Wild Chive and Dried Shredded Squids Salad to a serving plate. This colorful and flavorful banchan is ready to be enjoyed! It can be served immediately or stored in the refrigerator for 2-3 days. Enjoy your delicious homemade side dish!
