Blanched Wild Chives with Vinegared Gochujang recipe - ingredients, nutrition and when to eat it
A spring delicacy of lightly blanched wild chives served with vinegared gochujang for dipping.
A spring delicacy of lightly blanched wild chives served with vinegared gochujang for dipping. Their pleasantly pungent aroma pairs with the sweet-and-tangy sauce, making this a lovely accompaniment to a light lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 117g serving): 118.3 kcal · protein 3.4g · carbohydrate 25.1g · fat 1.6g · sodium 499.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanching the wild chives too long will weaken their aroma and crisp texture.
Tips: Soil can easily remain around the roots, so soak and swish them in water before rinsing.
Tips: Serve the vinegared gochujang just before eating so the wild chives don’t become soggy.
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Ingredients (1 serving)
- Korean wild chives — 80 g
- Gochujang — 1.3 Tbsp
- Vinegar — 0.7 Tbsp
- Sugar — 1 tsp
- Sesame seeds — 0.4 tsp