Pickled Korean Wild Chives recipe - ingredients, nutrition and when to eat it
This spring pickle is made by covering Korean wild chives with a soy sauce and vinegar mixture, giving them a sharp, tangy flavor.
This spring pickle is made by covering Korean wild chives with a soy sauce and vinegar mixture, giving them a sharp, tangy flavor. It’s delicious with rice or soup, and makes a refreshing side dish for a meal with meat.
Side dishes · 20 minutes to cook
Nutrition (per 147.5g serving): 84 kcal · protein 3.6g · carbohydrate 17.5g · fat 0.9g · sodium 1602.8mg
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: Pat the wild chives gently with a paper towel after washing so excess water doesn’t dilute the seasoning.
Tips: Let the seasoning cool to lukewarm before pouring it over them so they stay crisp.
Tips: The flavor deepens after about a day; refrigerate and enjoy within 3–4 days.
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Ingredients (1 serving)
- Korean wild chives — 70 g
- Soy sauce — 1.3 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1.5 tsp
- Water — 2 Tbsp
- Garlic — 1 pc
- Sesame seeds — 0.5 tsp