Seasoned Dallae Jang (Wild Chive Soy Sauce)
A spring delicacy of cleaned wild garlic gently tossed in a savory soy sauce seasoning, served over rice or wrapped in dried seaweed.
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 is an ultra-simple seasoned sauce made by tossing fragrant, in-season wild garlic in a soy sauce and gochugaru seasoning. You can enjoy it freshly tossed for its crisp texture, or let it sit until the flavors absorb and it softens. It is perfect for mixing with rice to wrap in dried seaweed, or as a sauce for noodles and bibimbap.
- Servings
- about 4–6 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dallae (wild garlic)100 g
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))6 tbsp
- Green plum syrup (maesil-cheong)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame seeds1 tbsp
- Perilla oil (or toasted sesame oil)as needed
- Scrape off any dirt on the wild garlic bulb roots with a knife or peel away the yellow skins, then wash thoroughly several times.
Steps
Prepare the ingredients
Here is 100g of dallae (wild garlic) (about a handful).
Scrape off any dirt on the wild garlic bulb roots with a knife or peel away the yellow skins, then wash thoroughly several times.
Chop the ingredients
If the bulbs at the root are too large and tough to chew, press down on them lightly with a knife and mince finely, then cut the remaining stems into 2 to 3cm lengths.
Make the seasoned sauce
Add the seasonings for the dallae sauce: 2 tbsp gochugaru (Korean chili flakes), 6 tbsp regular soy sauce (jin-ganjang), 2 tbsp green plum syrup (maesil-cheong), 2 tbsp mirin (cooking rice wine), 1/2 tbsp minced garlic, and 1 tbsp toasted sesame seeds.
To add even more nutty flavor, lightly crush half of the toasted sesame seeds before adding them, and stir in the perilla oil (or toasted sesame oil) right before eating.
Just chop the wild garlic, add the seasonings, and mix, and you are done.
Making dallae jang is truly super simple.
Finish
If you eat it right away before it wilts, you can fully enjoy the aroma and crisp texture of the wild garlic.
It is also delicious after letting it sit so the seasonings soak in and it turns tender.
Dallae jang is wonderful placed over rice and wrapped in dried seaweed sheets (gim), and it also makes a great sauce for noodles.
It also works wonderfully instead of gochujang as a sauce for namul bibimbap.
Ppunwife's tips
- To add even more nutty flavor, lightly crush half of the toasted sesame seeds before adding them, and stir in the perilla oil (or toasted sesame oil) right before eating.
FAQ
How do I prep the wild garlic if the bulbs are too large?
If the bulbs at the root end are large and feel burdensome to chew, gently crush them with the flat or back of your knife and chop them finely to make them easier to eat.
When is the best time to add the perilla oil?
Rather than mixing it into the sauce ahead of time, it is recommended to add and stir it in to taste right before serving. You can also use toasted sesame oil instead of perilla oil.
Can I use brewed soy sauce instead of regular soy sauce?
Yes, you can substitute brewed soy sauce (yangjo-ganjang) for regular soy sauce (jin-ganjang) without any problem.
Besides serving with rice, how else can dallae jang be used?
In addition to wrapping it with rice in dried seaweed, it pairs very well as a sauce for banquet warm noodles or spicy noodles, and works nicely in place of gochujang as a sauce for herb bibimbap.
