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
Ingredients
- 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?
Be well,
Andrea
**tip toes away as she's one to pick out the chives**
ReplyDelete:-)
Yup. This would be THE WORST dish for you... Unless I could change your mind about not liking chives... ;)
DeleteLove chives but forget about them. I love the preparation here and the end result is so pretty. I love sesame anything. I am not familiar with Korean food but should branch out.
ReplyDeleteYou should try it! There is a focus on meat, but I like making a meal just out of the vegetable side dishes.
DeleteThis dish sounds SO interesting!! I do really like chives, and it just so happens that I can eat the green part (not the white) so I'm guessing I could eat these and not get an upset stomach. Of course, the garlic would cause some issues, but I Could try it without. Thanks for the recipe!!
ReplyDeleteI think it would still be good without the garlic.
DeleteDefinitely a chive lover here. In fact, I just noticed that the ones I planted last year have reappeared in the planting box as the weather has warmed!
ReplyDeleteI love reappearing herbs!
DeleteThose look really good!! I like chives but I've never eaten them as the main ingredient of a dish.
ReplyDeleteThanks!
DeleteSo interesting this chive dish...I never had it this way, raw...always cooked in stir-fry...looks tasty and spicy.
ReplyDeleteHope you are having a great week Andrea :)
It is tasty and spicy! :)
DeleteI hope you are having a great week, too!
Your chive saengchae makes my mouth water this late at night. It looks great! I love chives and use them often in various dishes. They are good in savory pancakes, mandu, etc. My favorite is chive kimchi. It's delicious!
ReplyDeleteI love chive kimchi! And, yes, they are also great in pancakes & mandu.
DeleteOh Andrea, this looks amazing. I haven't seen the chives here in our Asian markets...but I bet if I go down to Chinatown, they'll have them there. I've bookmarked and will keep my eyes open for them. All the best for Thursday.
ReplyDeleteThanks! Let me know if you find the chives and end up making the dish how you like it.
DeleteI like regular chives in potato dishes or Asian soups but I have never had this type of chive.
ReplyDeleteYes, chives & potatoes are good!
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