Dallae Kimchi (Wild Chive Kimchi) with Pungent Spring Aroma
A fresh spring kimchi made without garlic or ginger in geotjeori style, highlighting the unique pungent aroma of dallae.
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 →
Thanks to the dallae's own pungent flavor, this delicacy kimchi delivers deep taste even without garlic and ginger. The bulb end, which takes longer to soften, is salted in fish sauce first before being tossed lightly. Rather than fermenting it, it is best enjoyed right after making like a fresh salad-style geotjeori while its fragrance is fresh.
- Servings
- about 4–5 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Dallae (wild garlic)400 g
Seasoning
- Sand lance fish sauce (or dried anchovies)5 tbsp
- Gochugaru (Korean chili flakes)2/3 cup
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong))2 tbsp
- Sugar1 tbsp
- Toasted sesame seeds2 tbsp
- Anchovy broth1 cup (or glutinous rice paste)
- I bought thick-bulbed dallae because I was making kimchi. I made dallae kimchi with the thick-bulbed ones and cleaned and prepped the thinner ones to put into side dishes or stews.
- To prep the dallae, scrape off any debris from the root end with a knife or trim tough root whiskers, soak in water to let the soil fall away, and rinse several times under running water.
Steps
I bought thick-bulbed dallae because I was making kimchi.
To prep the dallae, scrape off any debris from the root end with a knife or trim tough root whiskers,
soak in water to let the dirt fall away, and rinse several times under running water.
Cut it into bite-sized lengths; if you cut it too short it doesn't look as nice,
so cutting it into 4 to 5 sections worked well.
Since the bulb end takes time to wilt, we will salt the lower 2 sections in fish sauce first.
Place only the lower 2 sections of the bulb end into a bowl, pour in the fish sauce, mix gently by hand,
and let it wilt for about 30 minutes.
Add the rest of the dallae leaf sections and mix roughly,
then add anchovy broth, 2/3 cup gochugaru (Korean chili flakes), 2 tbsp corn syrup (mulyeot) (or green plum syrup), 1 tbsp sugar, and 2 tbsp toasted sesame seeds,
and mix gently to finish.
Ppunwife's tips
- Because of the dallae's own pungent taste, I seasoned it without garlic and ginger; it tastes like green onion kimchi, but the distinctive aroma of dallae makes it even more charming.
- Dallae kimchi tastes best right after making when the dallae aroma is at its strongest; rather than fermenting it to eat, its charm comes through best when you can taste the fresh dallae fragrance like a geotjeori.
FAQ
Is it okay not to add garlic and ginger to the kimchi seasoning?
Because dallae itself has a pungent and spicy kick, it provides plenty of deep flavor even without garlic and ginger.
Is it better to eat dallae kimchi fermented?
Rather than fermenting it, dallae kimchi is most appealing when eaten right after making like geotjeori while the aroma is strong.
Is there a reason to salt the dallae roots and leaves separately?
Because the bulb end takes longer to wilt, the fish sauce is poured over it first to salt it for about 30 minutes beforehand.
Can I use another fish sauce instead of sand lance fish sauce?
The ingredients note that it can be substituted with anchovy fish sauce.
