Crisp Oi Dallae Muchim (Cucumber and Wild Chive Salad)
A sweet and sour springtime side dish made with crisp cucumber and fragrant dallae (wild garlic).
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 pairs fragrant dallae with refreshing cucumber for a wonderful balance of flavor and texture. Because moisture draws out easily, it is best tossed right before serving. The sweet and sour seasoning makes it the perfect appetizing side dish for a bowl of rice.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dallae (wild garlic)35 g
- Cucumber1
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1 tsp
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Minced garlic1 tsp
- Vinegar1 tbsp
- Sugar1 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1/2 tbsp
- Peel off the yellowish outer skins around the dallae bulbs and scrape away any dirt. If the dallae is tender and clean, simply swishing and rinsing it several times under running water will clean it thoroughly.
- Trim off any overly long roots or tough parts, and if the bulbs are large, you can lightly crush them with the back of a knife.
Steps
Dallae and cucumber, that is all the ingredients you need.
Rather than tossing dallae alone, dallae has a strong flavor and texture, so combining it with a vegetable that can mellow it out makes it much more delicious.
Peel off the yellowish outer skins around the dallae bulbs and scrape away any dirt.
If the dallae is tender and clean, simply swishing and rinsing it several times under running water will clean it thoroughly.
Trim off any overly long roots or tough parts, and cut into bite-sized lengths.
If the bulbs are large, you can lightly crush them with the back of a knife.
Cut the cucumber in half lengthwise and slice it diagonally.
Mix all the seasoning ingredients together except for the toasted sesame oil and toasted sesame seeds,
then add the cucumber and toss.
Add the dallae and toss evenly, then adjust the seasoning to taste with vinegar, sugar, or salt,
and finish by adding the toasted sesame seeds and toasted sesame oil and mixing everything thoroughly.
Ppunwife's tips
- Rather than tossing dallae alone, dallae has a strong flavor and texture, so combining it with a vegetable that can mellow it out makes it much more delicious.
- Dallae muchim tastes best when you toss only as much as you will eat right away. If you make a large batch and store it in the refrigerator, excess moisture will pool, the vegetables will wilt, and they will become tough.
FAQ
Can I make this ahead of time and store it in the refrigerator?
Over time in the refrigerator, a lot of liquid will release and the vegetables will wilt and become tough, so it is best to toss only as much as you will eat right away.
How should I prep dallae if the bulbs are thick?
After trimming away the outer skins and dirt around the bulbs, if the bulbs are large, lightly crush them with the back of a knife before using.
Is there a specific order to follow when mixing the seasoning?
Toss the cucumber and dallae first with the seasoning ingredients minus the toasted sesame oil and toasted sesame seeds to adjust the taste, then add the toasted sesame oil and toasted sesame seeds at the very end and mix.
Can I use another vegetable instead of cucumber? AI-generated
Any crisp vegetable that can gently mellow out the strong aroma and texture of dallae can generally be used as a substitute.
