Dallae-jangajji (Pickled Wild Chives)
Ingredients
- 200 mlKorean soy sauce
- 200 mlMineral water
- 100 mlRice vinegar
- 100 gWhite sugar
- 1 pckombu seaweed (cut into a square)
- 2 pcHot chili pepper (sliced)
- 200 gDallae (Korean wild chives) (cleaned and trimmed)
Method
Wild chive stems bathed in a dark, glossy, and clear brine. You can smell the garlic-like punch and the acidity of the vinegar balancing the depth of the soy sauce.
- 1
Clean the dallae thoroughly. Peel the thin skin off the white bulbs but keep them whole; that's where the heat is. Cut the stems into 4-5 cm segments so they fit properly in the jar.
- 2
In a pot, combine soy sauce, water, rice vinegar, and sugar. Add the kombu. Bring to a boil. As soon as the sugar is dissolved and the liquid simmers, remove from heat.
- 3
Place the dallae and sliced chilies in a clean jar. Pour the hot brine over them. The greens must be completely submerged to prevent oxidation.
- 4
Let cool to room temperature, then close the jar. Leave it in the refrigerator for at least 24 hours. The liquid will infuse with the wild garlic flavor.
Frequently asked questions
How do you get this dish right?
- Don't boil the vinegar for too long, or you'll lose the acidity that wakes up the dish.
- Use a weight to keep the greens under the liquid if they float to the surface.
How long does this dish keep?
Keep in the refrigerator in its closed jar for up to 1 month. The flavor intensifies over time.
