Dallae Gim Muchim (Wild Chive and Seaweed Salad) in 5 Minutes
A 5-minute side dish combining the savory aroma of toasted dried seaweed sheets with the fragrant kick of wild chives tossed in soy seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish lightly tosses fragrant wild chives and crisp toasted seaweed in a savory soy dressing. Once the ingredients are prepped, it takes less than 5 minutes to toss together. It pairs wonderfully mixed into warm rice or served as a light snack with drinks.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dallae (wild garlic)100 g
- Toasted dried seaweed sheets (gim)5 sheets
- Red chili pepper1/2
Seasoning
- Regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang) (or brewed soy sauce (yangjo-ganjang))1 1/2 tbsp
- Sugar1 tsp
- Minced garlic1/2 tsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- For the best nutty aroma, use toasted dried seaweed sheets or toast unroasted sheets lightly on both sides in a dry pan.
- To clean the wild chives, scrape away any dirt near the bulbs with a knife or trim off tough root hairs, soak them in water so the grit settles, then rinse several times under running water. Crush or halve any large bulbs with your knife, and cut everything into bite-sized lengths of 3 to 4 cm.
- If using seasoned seaweed snacks instead, cut the amount of soy sauce in half.
Steps
For the best nutty aroma, use toasted dried seaweed sheets
or toast unroasted sheets lightly on both sides in a dry pan.
To clean the wild chives, scrape away any dirt near the bulbs with a knife or trim off tough root hairs,
soak them in water so the grit settles, then rinse several times under running water.
Crush or halve any large bulbs with your knife, and cut everything into bite-sized lengths of 3 to 4 cm.
Cut the red chili pepper in half lengthwise, remove the seeds, and finely chop.
In a bowl, toss the wild chives and red chili together lightly, tear in the seaweed sheets into small pieces,
add all the seasonings, and mix everything together to finish.
Ppunwife's tips
- If using seasoned seaweed snacks instead, cut the amount of soy sauce in half.
FAQ
Can I use seasoned seaweed snacks instead?
If you use seasoned seaweed snacks, they are already salted, so you must reduce the amount of soy sauce by half.
How do I clean and prep wild chives?
Scrape off any dirt around the bulb with a knife or trim away tough root hairs, soak them in water to let the grit sink, and rinse thoroughly several times under running water.
What should I do if I do not have pre-toasted seaweed sheets?
Place unroasted seaweed sheets in a dry pan without oil and toast them lightly on both sides to bring out their nutty flavor.
