Korean chives are delicious and one of my favorite side dishes. And they are very simple to make and truly a “no cook” dish. In fact, all the “sangchae” dishes, which can be made in variations with all kinds of vegetables, are really easy as they are simply assembled like a salad. However, usually the longer they marinate, the better they get, so you can make a big batch and keep it in the fridge. [Note: The picture that follows also shows “minari” next to the chives. It is not used in this dish.]
Korean Chive Sangchae
- 1 bunch Korean or Chinese chives
- 2 Tbsp soy sauce (I use reduced sodium soy sauce)
- 2 garlic cloves, minced
- 2 tsp Korean chili powder
- 2 tsp sesame oil
- 2 tsp sugar
- 2 tsp sesame seeds
- Thoroughly wash the chives and cut off the ends.
- Cut into 2 inch long pieces.
- Combine the soy sauce, garlic, chili powder, sesame oil, and sugar in a bowl and mix well.
- Mix the sauce with the chives and chill.
- Before serving, sprinkle with sesame seeds.
Questions: Do you like chives? I love regular chives as well as Korean chives. What’s your favorite way to eat them? One of my favorite ways to eat regular chives is on a whole grain bagel with just a bit of cream cheese and tomato slices. The chives look so pretty on top of the tomatoes and taste great. Have you ever had Korean or Chinese chives?