Fragrant Oi Dallae Muchim (Cucumber and Wild Chive Salad)
A spring side dish of crunchy cucumber and fragrant wild garlic tossed in a sweet and tangy gochujang dressing.
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 sweet and tangy spring side dish for 3 to 4 servings highlights the delicate fragrance of dallae and the crisp crunch of cucumber. To keep the refreshing tartness of the vinegar intact, just a small touch of toasted sesame oil is drizzled at the very end. The texture softens over time, so it is best tossed in just the amount you plan to eat right away.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dallae (wild garlic)50 g
- Cucumber1
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1/2 tbsp
- Minced garlic1/2 tbsp
- Vinegar1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- This uses 1 pack (50 g) of dallae and 1 small cucumber.
Steps
Slice the ingredients
Leave small dallae bulbs as they are, lightly crush any thick bulbs with the flat of a knife, and cut into lengths of about 3 to 4 cm.
Cut the cucumber in half lengthwise and thinly slice it on the diagonal.
Make the dressing
Mix all the seasoning ingredients together, except for the toasted sesame oil and toasted sesame seeds, until well blended.
Toss together
Add the sliced dallae and cucumber to the bowl with the dressing and toss gently.
Taste, adjust with salt if it needs more seasoning, adjust the sweet and sour balance to your liking, and finish with a drizzle of toasted sesame oil and toasted sesame seeds.
Adding too much toasted sesame oil to a salad with vinegar dulls its refreshing flavor, so add just a little to give it a nutty aroma.
Finish
Tossing cucumber and dallae in a tangy dressing doubles the refreshing flavor. It makes me want to mix it with somyeon.
Just enjoying fresh seasonal side dishes makes my body feel healthy.
Salads like this lose their flavor if kept as leftovers, so it is best to toss just enough to finish in one meal.
Fill up well today and start a vibrant day.
Ppunwife's tips
- Adding too much toasted sesame oil to a salad with vinegar dulls its refreshing flavor, so add just a little to give it a nutty aroma.
- Salads like this lose their flavor if kept as leftovers, so it is best to toss just enough to finish in one meal.
FAQ
How should I prep dallae when the bulbs are thick?
If the bulbs are thick, lightly crush them with the flat of a knife before cutting into 3 to 4 cm lengths so they are easier to eat.
Why is the toasted sesame oil added at the end instead of mixed into the dressing?
Adding too much toasted sesame oil to a salad with vinegar dulls its characteristic tart, refreshing taste, so just a small amount is added at the final step for a touch of nutty aroma.
Can I store and eat leftover oi dallae muchim later?
Water draws out and the flavor declines over time, so it is best to toss only the amount you will eat in one meal right before serving.
How do I adjust the seasoning after tossing?
If it tastes bland after tossing, season with salt, and adjust the sweet and sour balance to your preference with extra vinegar or sugar.
