Dallae Jang – Korean Wild Chives Soy Sauce!
Neighbors, today we’re making a soy sauce dip with one of my favorite Korean spring vegetables – Dallae (달래)!
Dallae is Korean Wild Chives.
It resembles western chives but they have a mini-sized bulb.
These bite-sized bulbs have a delicious mild and sweet onion flavor – that delivers a refreshing lift to Korean dishes like Doenjang Jjigae (Soybean Stew) and Jangajji (Korean Pickles).
Today, we’ll make a special Jang (Soy Sauce) with Dallae – which you can use as a dip for savory Korean pancakes (jeon) or meat dishes.
Or better yet, use it as a non-spicy bibimbap sauce.
A few spoonfuls of dallae jang on freshly cooked rice, with a fried egg and crumbled gim (perfecto!)
Can I also add that this is one of my mom’s favorite sauces!
I remember her telling me to make it for her whenever she’s feeling under the weather – as it helped to work up an appetite!
Cooking Tips for Dallae Jang:
When you buy dallae at the supermarket, it will come bound in a rubber band – don’t remove it too early!
The rubber band keeps the stalks facing in the same direction – which makes it easy to wash and prep.
Note: When making dallae soy sauce, I highly recommend using Yangjo Ganjang (양조간장).
In Korea, there are 3 types of soy sauces: Yangjo Gangjang (양조간장), Jin Gangjang (진간장), and Soup Soy Sauce.
Yangjo Gangjang is less salty than others - with a hint of sweetness. Makes it the best soy sauce to use for dipping sauces or salad dressing.
This dallae jang will stay fresh for 1 week – store in the refrigerator.
Note: If you prefer to make a tossed salad with the dallae (as opposed to a dip), don’t mix it with all of the soy sauce marinade. Instead, use only a few scoops and toss.
Alrighty, I hope you enjoy this ya’ll!
If you make dallae jang at home, tag us on IG. We love seeing pictures of your dishes – it gives us that extra umph to make more!
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- 100 grams Korean Dallae (Wild Chives)
Soy Sauce Marinade
- 4 Tablespoons Soy Sauce (Use Yangjo Soy Sauce 양조간장 - read post for details)
- 1 Tablespoon Mirin
- 1 Tablespoon Gochugaru Flakes
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Perilla Oil (Ok to use Sesame Oil)
- The dallae will come wrapped in a rubber band. Don't take that off - makes it easier to prep in the next steps.
- Use your finger and gently pop-off the hard stem ends from each of the bulbs (reference video). Be patient, as it may take a few minutes for this step.
- Next, take-off the outer layer from each of the onion bulbs - only if it's loose and easy to peel. You can skip the ones don't come off easily.
- Now, let's wash them. Take out a large mixing bowl and fill it with cold water. Shake the dallae around in the water - to get rid of excess dirt and any impurities.
- Then give it another thorough wash under cold, running water. Shake-off any excess water.
- Then use a few paper towels and pat-down the dallae to remove any leftover moisture (don't forget this step).
- Now, use a knife and cut the dallae into small pieces (2~3cm).
Make Soy Sauce Dipping Sauce
- Take out a bowl and mix together: Soy Sauce (4 Tablespoons), Mirin (1 Tablespoon), Gochugaru Flakes (1 Tablespoon), Sesame Seeds (1 Tablespoon) and Perilla Oil (1 Tablespoon).
Make Dallae Dip (or Salad).
- To make dallae dip: Add all of the chopped dallae straight into the soy sauce. Mix together.
- To make tossed salad: Scoop on a few spoonfuls of the soy sauce mixture to the chopped dallae. Then toss it.
Eat with jeon, meat or spread over bibimbap.
- Use the dallae jang as a dip for savory Korean pancakes (jeon). Or as a non-spicy sauce for bibimbap - don't forget that fried egg!