Dallae Jang (Wild Chive Soy Sauce), a Spicy Spring Side Dish
A spring side dish of trimmed seasonal dallae tossed in a spicy soy sauce dressing, perfect to serve with rice or leafy wraps.
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 spring side dish brings out the crisp texture and subtle aroma of seasonal dallae lightly tossed in a soy sauce dressing. If you plan to eat it over several meals rather than all at once, add the oil later to preserve its nutty fragrance longer. It is great for mixing into rice or serving alongside toasted gim and wrap greens.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dallae (wild garlic)100 g
- Red chili pepper2
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))6 tbsp
- Corn syrup (mulyeot) (or rice syrup (jocheong), green plum syrup (maesil-cheong), sugar)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame seeds1 tbsp
- Perilla oil (or toasted sesame oil)
- Peel away any yellowed or soft parts from the dallae bulbs, and gently scrape off the dirt or debris stuck in the center of the bulbs using the tip of a knife.
- If you like spicy food, you can prepare about 2 Cheongyang chili peppers instead of red chili peppers.
Steps
Prepare the ingredients
Here is one bundle of dallae, 100 g.
I bought it at the traditional market, and it is fairly clean since it has already been partially trimmed.
Trim the dallae
Peel away any yellowed or soft parts on the dallae bulbs, as dirt or debris often gets stuck in the center.
Gently scrape it off with the tip of a knife so there is no grit when eating.
Soak briefly in water, then rinse while gently shaking to help the dirt and debris wash away cleanly.
Chop the dallae
Dallae with small root bulbs can simply be finely chopped.
For those with larger root bulbs, press down on them once with a knife before finely chopping so they are easier to eat.
Prepare red chili peppers, or about 2 Cheongyang chili peppers if you like it spicy, and chop them finely.
Make the dallae soy sauce seasoning
Combine all the seasoning ingredients for the dallae jang, mix well, and let it sit briefly so the raw aroma of the gochugaru subsides.
If you plan to eat it right away, you can add toasted sesame oil or perilla oil now.
If you plan to eat it over several meals, make the sauce without the toasted sesame oil, then add it right when you toss each portion so the nutty aroma stays fresh.
Add all of the chopped ingredients to the sauce and mix them together.
Finish
The dallae jang is done.
It is such a wonderful side dish, making a delicious meal with rice all on its own.
Ppunwife's tips
- For dallae with larger root bulbs, press down on them once with a knife before finely chopping to make them easier to eat.
- If you plan to eat it over several meals, make the sauce without toasted sesame oil and add the oil right before tossing so the nutty aroma stays fresh.
FAQ
How do you prepare dallae when the bulbs are large?
For larger bulbs, flatten them once with the back or flat side of a knife before finely chopping so they are easier to eat.
Should I add the oil right away when making the sauce?
If you are eating it immediately, adding perilla oil or toasted sesame oil straight into the seasoning is great, but if you plan to eat it over several meals, omit the oil and add it right before eating to preserve its aroma.
What ingredient should I add to make it spicier?
You can add about 2 Cheongyang chili peppers, finely minced, instead of red chili peppers to enhance the heat.
Can I use other sweeteners instead of corn syrup?
You can substitute other sweetening ingredients such as rice syrup (jocheong), green plum syrup (maesil-cheong), or sugar.
