Refreshing and fragrant chive salad (chives seasoned with soy sauce and other ingredients).
Mixing & DressingIngredients
- Chives, a moderate amount.
- 0.5 teaspoon salt (for blanching).
- 2 sheets of dried seaweed (roasted).
- 1 tablespoon of gochugaru (Korean chili powder).
- 1 tablespoon of soy sauce.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- Generously add toasted sesame seeds.
Instructions
Add 0.5 teaspoons of salt when the water is boiling vigorously.
First, soak the white root portion of the chives in hot water for about 30 seconds. (The green leaves should only be briefly dipped in at the very end.)
Immediately rinse the blanched chives in cold water to stop the cooking process and preserve their vibrant color.
Carefully arrange the chives in a colander and let them drain naturally for about 20 minutes.
After removing excess moisture from the chives, chop them into bite-sized pieces.
First, place some chives on your cheeks and add one tablespoon of gochugaru (Korean chili powder) to evenly distribute the color. Then, use Korean radish.
Add 1 tablespoon of Jin-ganjang (Korean soy sauce) and 1 tablespoon of Guk-ganjang (soup soy sauce), and gently mix to coat the Korean radish chips evenly with the seasoning.
Add toasted sesame seeds and finely shredded roasted seaweed, then gently mix everything together to finish.