Garlic chives stir-fry.
Mixing & DressingIngredients
- 300g of chives.
- 1 teaspoon of sea salt.
- 1 green chili pepper.
- 1 Cheongyang red chili pepper.
- 1 tablespoon of minced garlic.
- 1 tablespoon of soy sauce.
- * 1 tablespoon of soy sauce (or fish sauce if soy sauce is unavailable).
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
In a pot of boiling water, dissolve one teaspoon of sea salt to help enhance the vibrant green color of the chives.
Add 300g of scallions and blanch them for exactly 20 seconds. (Blanching for too long will make them tough.)
Blanch the scallions briefly, then immediately plunge them into cold water to stop the cooking process and cool them completely. After that, squeeze out any excess water.
Chop the chives into bite-sized pieces and gently separate any clumps that have formed.
The green chili peppers (cheongyang gochu) and red chili peppers are finely chopped, and their seeds are carefully removed.
Combine minced garlic, Jin-ganjang (a type of soy sauce), sesame oil, and toasted sesame seeds. Gently toss the chives to prevent them from clumping, and then add thinly sliced Korean radish to complete the dish.