AI-generated imageAlcohol-Free Dallae Jang: Korean Wild Chive Soy Sauce (4)
This no-cook Korean wild-chive condiment is an alcohol-free adaptation: 1 tbsp water replaces 1 tbsp mirin from the reference recipe, so it is less sweet.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Trim wilted leaves and tough bulb ends from 100 g wild chives; swish in water and thoroughly clean soil from the bulbs.
- 02
Pat dry with kitchen paper and chop into 2–3 cm pieces.
- 03
Mix 4 tbsp soy sauce, 1 tbsp water, 1 tbsp gochugaru, 1 tbsp sesame seeds and 1 tbsp perilla oil. Water replaces mirin from the source recipe.
- 04
Fold the chopped chives into the sauce. Serve small amounts as a dip for rice or Korean pancakes.
- 05
Transfer leftovers to a clean sealed container and refrigerate within 2 hours. Consume promptly because the sauce contains raw greens.
Helpful source links
Before you cook
Wash soil thoroughly and use clean utensils. Check soy, sesame and possible wheat allergens. Refrigerate this uncooked fresh-greens sauce within 2 hours at 4°C or below and eat promptly; no mirin is added.
Allergens: Soy / 대두 / 大豆, Sesame / 참깨 / ごま, Soy sauce may contain wheat / 간장 제품의 밀 표시 확인 / 醤油の小麦表示を確認
Image & source credits
AI-generated image.
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