Dallae-jangajji (Pickled Wild Chives)

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.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 158
• Protein: 5 g
• Carbs: 35 g
• Fat: 0 g

Ingredients

• 200 ml Korean soy sauce
• 200 ml Mineral water
• 100 ml Rice vinegar
• 100 g White sugar
• 1 piece kombu seaweed ( cut into a square )
• 2 piece Hot chili pepper optional ( sliced )
• 200 g Dallae (Korean wild chives) ( cleaned and trimmed )

Instructions

1. Preparing the greens

   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. Boiling the brine

   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. Submerging

   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. Maturation

   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.

Chef's tips

• 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.

Storage

Keep in the refrigerator in its closed jar for up to 1 month. The flavor intensifies over time.